Baked Mighty Mini Meatballs
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
* 1 lb. ground beef (95% lean)
* 1 c. finely chopped fresh spinach
* 1/4 c. seasoned dry breadcrumbs
* 2 egg whites or 1 whole egg
* 2 Tbsp. water
* 1 tsp. minced garlic
* 1/2 tsp. salt
* 1/4 tsp. pepper
* Meatball Pizzas, Meatball Sandwiches, Meatballs and Pasta or Meatball Soup (recipes follow)
* 1 c. finely chopped fresh spinach
* 1/4 c. seasoned dry breadcrumbs
* 2 egg whites or 1 whole egg
* 2 Tbsp. water
* 1 tsp. minced garlic
* 1/2 tsp. salt
* 1/4 tsp. pepper
* Meatball Pizzas, Meatball Sandwiches, Meatballs and Pasta or Meatball Soup (recipes follow)
What to do:
1. Heat oven to 400°F. Combine ground beef, spinach, breadcrumbs, egg whites, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty-four 1-in. meatballs. Place on rack in broiler pan. Bake in 400°F oven 15 to 17 min.
2. Use meatballs to prepare one of the following recipes for pizzas, sandwiches, pasta or soup.
* Meatball Sandwiches: Heat 1 jar (14-1/2 oz.) marinara sauce according to pkg. directions until hot. Add hot cooked meatballs; stir to coat evenly. Spoon meatball-sauce mixture evenly into 4 split French bread rolls. Top with sautéed onion and bell pepper, and shredded mozzarella cheese or Italian cheese blend, if desired.
* Meatball Pizzas: Heat oven to 450°F. Spread 1-1/3 c. pizza or marinara sauce evenly over four 8-in. whole wheat pita breads. Carefully cut hot cooked meatballs in half; place 12 halves on each pizza. Top evenly with 1 c. shredded mozzarella cheese or Italian cheese blend. Place on 2 baking sheets. Bake in 450°F oven 8 to 10 min. or until cheese is melted and crusts are crisp.
* Meatballs and Pasta: Cook 8 oz. dry pasta according to pkg. directions; drain. Meanwhile heat 1 jar (26 oz.) pasta sauce according to pkg. directions until hot. Add hot cooked meatballs to pasta sauce; stir to coat evenly. Serve over hot cooked pasta.
* Meatball Soup: Combine 1 can (15 oz.) rinsed and drained Great Northern or pinto beans, 1 can (14-1/2 oz.) undrained seasoned diced tomatoes, 1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth, 2 c. frozen mixed vegetables and 1 c. water in medium saucepan; bring to a boil. Reduce heat; simmer 5 min. Add hot cooked meatballs; continue simmering 5 min. to blend flavors. Serve with shredded Parmesan cheese, if desired.
* Recipe Courtesy of The Beef Checkoff
2. Use meatballs to prepare one of the following recipes for pizzas, sandwiches, pasta or soup.
* Meatball Sandwiches: Heat 1 jar (14-1/2 oz.) marinara sauce according to pkg. directions until hot. Add hot cooked meatballs; stir to coat evenly. Spoon meatball-sauce mixture evenly into 4 split French bread rolls. Top with sautéed onion and bell pepper, and shredded mozzarella cheese or Italian cheese blend, if desired.
* Meatball Pizzas: Heat oven to 450°F. Spread 1-1/3 c. pizza or marinara sauce evenly over four 8-in. whole wheat pita breads. Carefully cut hot cooked meatballs in half; place 12 halves on each pizza. Top evenly with 1 c. shredded mozzarella cheese or Italian cheese blend. Place on 2 baking sheets. Bake in 450°F oven 8 to 10 min. or until cheese is melted and crusts are crisp.
* Meatballs and Pasta: Cook 8 oz. dry pasta according to pkg. directions; drain. Meanwhile heat 1 jar (26 oz.) pasta sauce according to pkg. directions until hot. Add hot cooked meatballs to pasta sauce; stir to coat evenly. Serve over hot cooked pasta.
* Meatball Soup: Combine 1 can (15 oz.) rinsed and drained Great Northern or pinto beans, 1 can (14-1/2 oz.) undrained seasoned diced tomatoes, 1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth, 2 c. frozen mixed vegetables and 1 c. water in medium saucepan; bring to a boil. Reduce heat; simmer 5 min. Add hot cooked meatballs; continue simmering 5 min. to blend flavors. Serve with shredded Parmesan cheese, if desired.
* Recipe Courtesy of The Beef Checkoff