My kids love this Italian meatball recipe and devour the meatballs every time they’re served. Perfect with your favorite pasta and packed in school lunches!
Prep Time:15 mins
Cook Time:15 mins
Total Time:35 minutes
Yield:36-40 meatballs 1x
1 lb ground beef (or ground bison)
1 1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 cup fresh spinach or kale, loosely packed
2 Tbsp flour (I used all-purpose and whole wheat)
2 oz Parmesan cheese, shredded (using the rind, if possible)
Preheat the oven to 375F and line a cookie sheet with a silicone mat.
Chop the greens as finely as possible.
Add all the ingredients to the bowl of a stand mixer and using the paddle attachment, mix until all everything is evenly distributed and mixed well. Alternatively, combine the ingredients in a large bowl and mix using your hands or a wooden spoon.
Use a cookie scoop to evenly portion the meat mixture into balls and place the balls on the prepared cookie sheet. Gently roll each ball in your hand for about 5 seconds, just to create a uniform ball shape and so that the meatballs retain their shape after cooking.