What’s For Dinner?
Baked Mini-Muffin Pan Meatballs
(First star is lowest, fourth star is highest)
2003 Golden Whisk Awards
(Our top 10 recipes of the year)
Sometimes, it's the ingredients that make a recipe special; sometimes, it's how those ingredients are put together. This recipe, from Food Network star (and local resident) Alton Brown showed us how to use mini-muffin pans to prepare perfectly round meatballs ideal for making, then freezing. Freeze them in small batches so you can take them out as needed for pasta, sandwiches or a snack.
Hands on time: 45 minutes Total time: 1 hour Serves: 5 dozen
1 9- or 10-ounce package frozen spinach
1 pound ground pork
1 pound ground lamb
1 pound ground round (beef)
1 cup finely grated Parmesan cheese
2 large eggs
1 tablespoon each dried basil, dried parsley and red pepper flakes
2 teaspoons garlic powder
2 teaspoons salt
1/2 cup dried bread crumbs
Using a No. 70 scoop (its bowl will hold just under 1/2 ounce), scoop portions of the meat mixture and shape into balls. Place some bread crumbs in the bottom of a coffee cup and roll the meatballs in the crumbs, one at a time, to coat well. Replenish the bread crumbs as needed.
Place the meatballs in mini-muffin tins --- one per cup --- and bake for 15 minutes, shaking the tins a couple of times to turn the meatballs. The meatballs should be golden and cooked through.