Meatballs

I made one mistake with this recipe last time.... making only one batch.  

I was hoping to have leftovers for lunch the next day, but I was robbed.  My kids asked for seconds; a rarity. I am pretty sure they didn’t touch the accompanying spaghetti on their plates.   

1/3 cup onion, diced

1 clove garlic,  minced

1/4 tsp ground pepper

1/8 tsp thyme

1/4 tsp oregano

Saute above in 2 tbsp olive oil, water or vegetable stock for about 7 minutes.

8 oz spinach

1 ½ tsp of Worcestershire sauce

Add to onion mixture and saute for 2 minutes, until spinach is wilted

Remove mixture from stove and allow to cool

1 lbs of ground beef/turkey

1 egg

¼ cup bread crumbs

Combine in a medium bowl until fully incorporated.  (I find mixing with my hands is easiest.)

Combine onion mixture to beef mixture.

Form balls and place on pan covered with aluminum foil

Bake 400 degrees about 10 min (depending on how big you make the meatballs)

Remove from oven and enjoy.

The best part of meatballs is their versatility.  Place on a sub roll and top with cheese and marinara for a meatball sandwich, serve alongside spaghetti, serve alone as a party appetizer or save them all for yourself.

Don’t forget to make a double batch, you can always freeze any leftovers.