Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4-5 Servings|
|Calories from Fat: 346 (41%)|
|Amt Per Serving||% DV|
|Total Fat 38.4g||51 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 164.8mg||51 %|
|Sodium 2459.3mg||85 %|
|Potassium 791mg||21 %|
|Total Carbohydrate 74.7g||22 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 68.3g|
|Protein 47.3g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 842
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