Baked mini meatballs are a staple protein source that can be used in a variety of dishes, like spaghetti, pizza, soup, and sandwiches.
Why You’ll Love These Mini Meatballs
Baked mini meatballs are one of my go-to protein sources for my four tops. I know they are getting plenty of important nutrients [iron, protein, and zinc to name a few— all which little growing bodies need plenty of], plus Mom 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!
What to Serve with 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!
More Meatball Meals to Enjoy
- Turkey Pesto Meatballs
- Slow Cooker Meatballs and Tomato Sauce
- Hidden Veggie Meatballs
- Easy Baked Parmesan Meatballs
- 5-Ingredient Slow Cooker Meatballs
What’s your favorite way to eat meatballs? Tell me in the comments below!
- 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.
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! :]!
The spinach was a bonus ingredient!
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!
It’s one of the only pictures we have together in 2015 thus far. Mom is always taking pictures of the boys 🙂
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!
Exactly Liz!! We always have spinach on hand so it seemed like a good fit!
These look delicious! I’ve never thought to add spinach to my meatballs but I like the idea. Thanks for sharing!
It gives them a nice “kick” of iron!
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 🙂
I love that you added carrot! Great idea!
Do I have to add the spinach????
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