| 1/2 lb. ground pork |
| 1/2 lb. ground lamb |
| 1/2 lb. ground round |
| 5 oz. frozen spinach, thawed and drained thoroughly |
| 1/2 c. finely grated Parmesan |
| 1 egg |
| 1 1/2 t. dried basil |
| 1 1/2 t. dried parsley |
| 1 t. garlic powder |
| 1 t. kosher salt |
| 1/2 t. red pepper flakes |
| 1/2 c. bread crumbs, divided |
Preheat the oven to 400°.
In a large mixing bowl, combine all ingredients except 1/4 c. 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 c. of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5 oz. 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.
Makes about 20.