Mom to Mom Nutrition

Katie Serbinski, M.S., R.D., is a registered dietitian and millennial mom, blogging about healthy recipes, child and mom nutrition, and motherhood.

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Home » Food & Recipes » Kid Approved » Baked Mini Meatballs

Baked Mini Meatballs

Mar 2, 2015 14 Comments

Baked mini meatballs are a staple protein source that can be used in a variety of dishes, like spaghetti, pizza, soup, and sandwiches.

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 @katieserbinski
Mom and her little meatball. I should also mention he loves long hair [he’s reaching for it here]. Is that an Italian thing too?
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!

Baked mini meatballs are a staple protein source that can be used in a variety of dishes, like spaghetti, pizza, soup, and sandwiches.

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!

Baked Mini Meatballs
 
Print
Prep time
30 mins
Cook time
15 mins
Total time
45 mins
 
Author: Katie Serbinski
Recipe type: Main Dish
Serves: 20-24
Ingredients
  • 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
Instructions
  1. Heat your oven to 375. Combine all of the ingredients in a large mixing bowl.
  2. Using a small cookie scoop [pictured in post], shaped into 1-inch meatballs. Place on a broiler pan or baking sheet.
  3. Bake for 15 minutes. Eat immediately or store in your refrigerator for up to one week or freezer for up to 3 months.
3.4.3177

Baked mini meatballs are a staple protein source that can be used in a variety of dishes, like spaghetti, pizza, soup, and sandwiches.

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Comments

  1. Farrah says

    March 4, 2015 at 6:24 pm

    Yummy! 😀 I haven’t made meatballs in ages, but have been meaning to! I justtt ran out of spinach, but will hopefully be replenishing my supply of it soon! :]!

    Reply
    • Katie says

      March 8, 2015 at 9:12 pm

      The spinach was a bonus ingredient!

  2. Sonali- The Foodie Physician says

    March 5, 2015 at 7:52 am

    I love that first pic of you and Joey! These meatballs look so tasty and I love your addition of spinach. Now I’m totally craving Italian Wedding Soup- my fave!

    Reply
    • Katie says

      March 8, 2015 at 9:13 pm

      It’s one of the only pictures we have together in 2015 thus far. Mom is always taking pictures of the boys 🙂

  3. Liz - Meal Makeover Mom says

    March 5, 2015 at 4:56 pm

    Yum. That’s my kind of recipe. Glad to hear Joey likes it too 🙂 Spinach in meatballs = great idea. Adds nutrition, flavor, moisture …. it’s all good!

    Reply
    • Katie says

      March 8, 2015 at 9:14 pm

      Exactly Liz!! We always have spinach on hand so it seemed like a good fit!

  4. Marie says

    April 2, 2015 at 10:33 am

    These look delicious! I’ve never thought to add spinach to my meatballs but I like the idea. Thanks for sharing!

    Reply
    • Katie says

      April 2, 2015 at 2:12 pm

      It gives them a nice “kick” of iron!

  5. Anna Dupree says

    January 13, 2018 at 4:38 pm

    I just made these and they are great! I didn’t have fresh spinach so I used grated carrot and I left out the cheese because I don’t eat dairy- I have an allergy. I love this recipe! There are so many meals you can make with these meatballs 🙂

    Reply
    • Katie says

      January 19, 2018 at 12:18 pm

      I love that you added carrot! Great idea!

  6. Rebekkah Martin Garrett says

    December 22, 2018 at 4:55 pm

    Do I have to add the spinach????

    Reply

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Katie Serbinski at Mom to Mom Nutrition

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Hi, I’m Katie! Registered Dietitian, Mom, and Mealtime Negotiator. I’m on a mission to make mealtime happier, healthier, and easier with small children, despite what my 4 picky eaters have me believing. From family-friendly recipes to confessions about my unfiltered motherhood moments, I hope you grab a seat at my kitchen table!
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