Catfish
01-12-2010, 10:47 AM
Openly and shamelessly plagarized from Alton Brown. Don't care. They were awesome. I changed some of the ingredients from his original. I'd be willing to bet his are even better but I had to cut down on the fat content due to my diet restrictions. Changes to original are in bold.
2 Lbs. 93/7 Ground Sirloin
5 ounces fresh spinach, finely chopped
1/2 cup finely grated Parmesan
2 whole eggs
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Directions
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the meat, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
CLICK FOR RECIPE (http://www.foodnetwork.com/recipes/alton-brown/baked-meatballs-recipe/index.html)
2 Lbs. 93/7 Ground Sirloin
5 ounces fresh spinach, finely chopped
1/2 cup finely grated Parmesan
2 whole eggs
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Directions
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the meat, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
CLICK FOR RECIPE (http://www.foodnetwork.com/recipes/alton-brown/baked-meatballs-recipe/index.html)