Meatball night is a big deal at my house. Kensington loves meatballs and I love them because I hide all sorts of veggies inside.
On this night, I made a side of pasta for the kids (because Smith loves pasta) and Andrew and I ate our meatballs with a big side salad. You could totally prepare this Spaghetti and Meatball style or use these guys as an appetizer too. My pound of ground beef produced 10 large meatballs but the size of them is up to you…make them mini, make them large, just make them.
1 pound ground beef
3 cloves garlic, chopped
1 cup Panko (which are Japanese breadcrumbs but feel free to substitute with your favorite breadcrumbs)
1/2 cup Parmesan cheese, grated
1 box of frozen spinach, defrosted and with all of the excess water squeezed out
1/2 cup of pesto (I used store bought but you could make your own)
2 eggs, beaten
2 splashes milk
Salt and Pepper
1-2 tablespoons Extra Virgin Olive Oil (EVOO)
Spaghetti Sauce for dipping or drizzling on top, optional
Preheat oven to 425 degrees
In a medium bowl, combine ground beef, garlic, Panko, cheese, spinach, pesto, eggs and milk. Add in just a pinch of salt and pepper. Roll into balls (I do golf ball size) and place on a lightly greased baking sheet (I always line with foil for easy clean up!). Drizzle EVOO over all of the meatballs. Roast in the oven about 20 minutes or until brown.
Remove from oven and either toss with your favorite pasta, serve on toothpicks as appetizers and simply enjoy with a big side salad. Meatball night is a must.