baked mighty mini meatballs 5 ways
- 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
- Meatball Pizzas, Meatball Sandwiches, Meatballs and Pasta or Meatball Soup
- Heat oven to 400°F. 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. Bake in 400°F oven 15 to 17 minutes.
Cook's Tip: For easy clean up, line broiler pan (not rack) with aluminum foil.
- Use meatballs to prepare one of the following recipes for pizzas, sandwiches, pasta or soup.
Meatball Pizzas: Heat oven to 450°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°F oven 8 to 10 minutes or until cheese is melted and crusts are crisp.
Meatball Sandwiches: Heat 1 jar (14-1/2 ounces) 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 can (15 ounces) rinsed and drained Great Northern or pinto beans, 1 can (14-1/2 ounces) undrained seasoned diced tomatoes, 1 can (13-3/4 to 14-1/2 ounces) 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 information per serving, meatballs only: 186 Calories; 54 Calories from fat; 6g Total Fat (3 g Saturated Fat; 2 g Monounsaturated Fat;) 65 mg Cholesterol; 512 mg Sodium; 6 g Total Carbohydrate; 0.6 g Dietary Fiber; 26 g Protein; 3 mg Iron; 5.6 mg Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 5.6 mg Zinc; 23.8 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.