These meatballs feature fresh bread that gives them a stuffing essence and texture. Herbs provide lots of flavor, and they can be made ahead and baked off when timing is right.
Servings 20 Balls
- 1.5 cups fresh breadcrumbs about 2 slices of bread, crumbled
- 1 pound of ground beef
- 2 eggs beat
- 10 ounces of frozen spinach thawed and squeezed of water
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic gold or 1 clove crushed garlic
- 1/3 cup fresh herbs chopped, such as oregano and basil
Preheat oven to 425*.
Mix everything together in a big bowl with clean hands and form into 20 balls.
Line a sheet pan with aluminum foil and arrange meatballs.
Bake for 25 minutes, or until tops are brown and middle is done per a meat thermometer.