Baked mini meatballs are a staple protein source that can be used in a variety of dishes, like spaghetti, pizza, soup, and sandwiches.
My son Joey may have a very Polish last name, but he’s Italian like his Momma is many ways. Joey loves almost anything smothered in Sunday Gravy, he has tried eating a whole clove of garlic [unsupervised], and he LOVES meatballs. I forgot to mention he has a temper like his Mom but lets just stick to his Italian foodie habits.
Baked mini meatballs are my go-to protein source for the little mister. I know he’s getting a plenty of important nutrients [iron, protein, and zinc to name a few— all which little growing bodies need plenty of], plus Mom and Dad can’t get enough of them! These mini meatballs are almost TOO easy to prep and make on the weekend, freeze for busy weekdays, and reheat in seconds!
Serving Suggestions for Baked Mini Meatballs
These meatballs are delicious on their own [covered in marinara according to Joey] or I like to plate them these other ways:
- Do you have chicken broth, pasta, onion, garlic, celery, carrot, and spinach on hand? With those ingredients + these meatballs you have a recipe for Italian Wedding Soup!
- Meatball subs anyone?! Take the meatballs, red sauce, mozzarella cheese + crusty bread and you’ve got one messy sandwich!
- Classic spaghetti and meatballs. Enough said.
- Meatball pizza. Say WHAT?!?!?! I need to take my own advice and try this one…
Whether you dip in sauce, slurp in soup, or slam between two slices of bread, there’s no wrong way to eat these baked mini meatballs!
- 1 pound of lean ground beef [93% lean or leaner]
- 1 cup of fresh spinach, chopped
- ¼ cup panko breadcrumbs
- 1 egg
- 3 cloves of garlic, minced
- ¼ cup of parmesan cheese, grated
- 2 tablespoons of Italian seasoning
- Heat your oven to 375. Combine all of the ingredients in a large mixing bowl.
- Using a small cookie scoop [pictured in post], shaped into 1-inch meatballs. Place on a broiler pan or baking sheet.
- Bake for 15 minutes. Eat immediately or store in your refrigerator for up to one week or freezer for up to 3 months.