I never liked meatballs as a kid. I was always a sauce and pasta kind of girl, but I did always prefer parm cheese and butter the most. As funny as this sounds, my relationship to meat changed when I changed my eating habits. The more I ate it, the more I liked it. The less refined carbs and other processed foods I consumed, the more my body craved healthy, whole foods.
Enter the meatballs…
The best meat that I typically like to purchase, is a good grass fed ground beef. This recipe really needs the fat from the pork and veal to really make a tender, delicious meatball. You can use a variation of this, but I like this the absolute best. When I make these, I typically enjoy them with my marinara sauce, a dollop of pesto, or hot straight from the oven.
1/2 lb. ground veal
1/2 lb. ground pork
1/2 lb. ground beef
1/2 cup breadcrumbs * I typically use gluten free panko
4 oz. frozen spinach, thawed and drained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a large bowl, mix all ingredients until combined.
3. Portion into 1 ounce balls and place on prepared baking sheet. Repeat until all of the meatball mix has been prepared.
4. Drizzle olive oil over the meatballs and bake in preheated oven for 20-25 minutes or until cooked completely.