Food Ventures
(Courtesy Good Cheap Eats, Harvard Common Press). Makes 24 meatballs. Dairy-free; Make-ahead. Freezer-friendly. Tasty with marinara sauce, barbecue sauce or onion gravy.
1 pound ground beef
1 cup fresh bread crumbs
1 cup finely chopped fresh spinach
¼ cup milk
¾ teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Line two, rimmed baking sheets with heavy-duty aluminum foil. Spray the foil lightly with nonstick cooking spray. In a large bowl, mix all of the ingredients just until everything is evenly distributed. Don’t overmix, as that will make your meat balls tough.
Form the mixture into golf ball-size balls and place the meatballs on the prepared baking sheets. Bake the meatballs until they are cooked through, about 15 minutes.
Make it ahead: Store the cooked and cooled meatballs in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month. If frozen, thaw the meatballs in the refrigerator, then reheat them in your choice of sauce on the stovetop.
Ann's Article:
Good Cheap Eats and 5-Minute Mug Cakes
Ann Hattes travels far and wide in search of interesting food adventures.