So many of my recipes come together on the spot without much of a plan. I furiously begin writing down ingredients and taking photos. These meatloaf muffins started out as meatballs. But halfway through making them I though it would be nice to have a jumbo meatball. And then I realized that a muffin tin would make the perfect perch for them while they baked. Thus, they went into the oven as meatballs and came out as muffins!
I used a TON of fresh herbs in this recipe – lots of parsley and dill that I had leftover and baby spinach for extra nutrition. This is a great way to use up the herbs in your garden as summer comes to a close or the other half of a bunch from a recipe. I also added a green pepper and jalapeno for spice, but you could add any summer veggies you like – chopped finely!
- 1 pound grass-fed beef
- 1 green bell pepper chopped
- 1 jalapeno de-seeded and finely chopped
- 1/4 cup sun-dried tomatoes in oil
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup chopped baby spinach
- 2 eggs beat
- 1.5 cups panko breadcrumbs
- 2 cloves garlic
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp liquid smoke optional
- 1/4 cup Parmesan cheese
- Preheat oven to 400*.
- Combine all ingredients in a large bowl and mix with clean hands until well combined.
- Divide into 9 sections (as best you can) and form them into balls.
- Place balls into a non-stick or well-greased muffin tin.
- Bake for 20 minutes.
- Remove from oven and add a tbsp of Parmesan cheese to each muffin.
- Bake for 10 minutes more, until cheese is brown and meat is cooked to temp.
We served them with buttery, parmesan quinoa on the side for a simple dinner.
What’s your favorite muffin tin recipe?