Meat Ball Recipes

Baked Mighty Mini Meatballs

Baked Mighty Mini Meatballs

Total: 40 to 45 min | Yield: 4 servings

Ingredients

  • 1 pound ground beef (95% lean)
  • 1 cup finely chopped fresh spinach
  • 1/4 cup seasoned dry bread crumbs
  • 2 egg whites or 1 whole egg
  • 2 tablespoons water
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Heat oven to 400 degrees F.
  2. Combine Ground Beef, spinach, bread crumbs, egg whites, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty four 1-inch meatballs. Place on rack in broiler pan.
  3. Bake in 400 degrees F oven for 15 to 17 minutes.
  4. Use meatballs to prepare one of the following recipes for pizzas, sandwiches, pasta or soup.

Notes

For easy clean up, line broiler pan (not rack) with aluminum foil.

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.

Meatball Pizzas: Heat oven to 450 degrees F. Spread 1-1/3 cups pizza or marinara sauce evenly over four 8 inch whole wheat pita breads. Carefully cut hot cooked meatballs in half; place 12 halves on each pizza. Top evenly with 1 cup shredded mozzarella cheese or Italian cheese blend. Place on 2 baking sheets. Bake in 450 degrees F oven for 8 to 10 minutes or until cheese is melted and crusts are crisp.

Meatball Sandwiches: Heat 1 (14 1/2 ounce) jar marinara sauce according to package 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.

Meatballs and Pasta: Cook 8 ounces dry pasta according to package directions; drain. Keep warm. Meanwhile heat 1 jar (26 ounces) pasta sauce according to package directions until hot. Add hot cooked meatballs to pasta sauce; stir to coat evenly. Serve over pasta.

Meatball Soup: Combine 1 (15 ounce can) rinsed and drained Great Northern or pinto beans, 1 (14 1/2 ounce) can undrained seasoned diced tomatoes, 1 (13 3/4 to 141/2 ounce) can ready-to-serve beef broth, 2 cups frozen mixed vegetables and 1 cup water in medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Add hot cooked meatballs; continue simmering 5 minutes to blend flavors. Serve with shredded Parmesan cheese, if desired.

Nutrition

Per serving (meatballs only): 186 calories; 6g fat (3g saturated fat; 2g monounsaturated fat); 65mg cholesterol; 512mg sodium; 6g carbohydrate; 0.6g fiber; 26g protein; 5.6mg niacin; 0.4mg vitamin B6; 2.1mcg vitamin B12; 3.0 mg iron; 23.8mcg selenium; 5.6mg zinc

Per serving (meatball pizzas): 498 calories; 14g fat (7g saturated fat; 5g monounsaturated fat); 83mg cholesterol; 1195mg sodium; 51g carbohydrate; 7.4g fiber; 41g protein; 8.9mg niacin; 0.7mg vitamin B6; 2.8mcg vitamin B12; 6.0mg iron; 56.6mcg selenium; 7.8mg zinc

Per serving (meatball sandwiches): 367 calories; 10g fat (3g saturated fat; 4g monounsaturated fat); 65mg cholesterol; 1238mg sodium; 36g carbohydrate; 2.2g fiber; 31g protein; 11.3mg niacin; 0.6 mg vitamin B6; 2.1mcg vitamin B12; 5.0mg iron; 35.9mcg selenium; 6.5mg zinc.

Per serving: (meatballs and pasta) 533 calories; 11g fat (4g saturated fat; 4g monounsaturated fat); 65mg cholesterol; 1402mg sodium; 69 g carbohydrate; 3.1g fiber; 36g protein; 16.9mg niacin; 0.8mg vitamin B6; 2.1mcg vitamin B12; 6.5mg iron; 62.2mcg selenium; 7.4mg zinc.

Per serving (meatball soup): 380 calories; 7g fat (3g saturated fat; 2g monounsaturated fat); 65mg cholesterol; 1126mg sodium; 42g carbohydrate; 8.9g fiber; 37g protein; 6.1mg niacin; 0.5mg vitamin B6; 2.1mcg vitamin B12; 5.3mg iron; 28.2mcg selenium; 6.3mg zinc.

Attribution

Recipe and photo used with permission from: The Beef Checkoff



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