Meatballs

A three-meat combo gives these morsels great flavor and texture. Their made-from-scratch appeal is boosted even more when you grind your own meat at home, which is amazingly easy and fast in a food processor (see the tip below). Eat 'em right away by tossing warm meatballs with your favorite barbecue sauce and serve them on toasted sandwich rolls with a side of coleslaw or freeze 'em for later by arranging cooled meatballs evenly spaced on a baking sheet and freeze them for 20 minutes. If you transfer them to ziplock freezer bags and store them for up to three months.


Ingredients

• 1 pound ground beef
• 1 pound ground turkey
• 1 pound ground pork
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/2 cup finely grated Parmesan
• 3 large eggs, beaten
• 2 tablespoons dried Italian herb seasoning
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon red pepper flakes
• 1/2 cup fine or panko bread crumbs

Directions

1. Preheat the oven to 400 degrees. Coat 2 large, rimmed baking sheets with cooking spray.
2. In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix!
3. Pinch off a teaspoon or so of the meat mixture and gently roll it into a 1-inch ball.
4. Repeat, arranging the balls 1/2 inch apart on the baking sheets.
5. Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.