Baked Mighty Mini Meatballs

Baked Mighty Mini Meatballs

Ingredients icon 9 Ingredients
Servings icon Makes 4 servings
Time icon 40 to 45 minutes

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

  • Meatball Pizzas, Meatball Sandwiches, Meatballs and Pasta or Meatball Soup (recipes follow)

Preparation

  1. 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 sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes.

  2. 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

Nutrition information per serving: 380 Calories; 63 kcal Calories from fat; 7 g Total Fat; 3 g Saturated Fat; 2 g Monounsaturated Fat; 65 mg Cholesterol; 1126 mg Sodium; 42 g Total Carbohydrate; 8.9 g Dietary Fiber; 37 g Protein; 5.3 mg Iron; 6.1 mg Niacin; 0.5 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.3 mg Zinc; 28.2 mcg Selenium;

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