Meatballs Florentine

Make these meatballs and freeze half to have on hand.  These are delicious and flavorful, and meatballs are ultimately versatile.  Look to this blog for recipes using meatballs coming soon!

1 lb ground beef

1 lb ground pork

1/4 cup panko crumbs

1/3 cup ricotta cheese

1 egg slightly beaten

1/4 cup shredded Parmesan cheese 

1/2 lb frozen chopped spinach, thawed

Herbs and seasonings:

1 Tbsp fresh rosemary, minced

2 tsp fresh thyme, minced 

1 Tbsp fresh oregano. minced

2 cloves garlic, minced through a press 

1/2 tsp crushed red pepper flakes, or to taste

1/2 tsp salt

freshly ground black pepper

Preheat oven to 425F.

Drain the spinach and squeeze out as much water as you can with your hands. Wrap spinach in a tea towel and squeeze the rest out.

Add all the ingredients into a large mixing bowl.

Using your hands, mix together well.

Form into golf ball-sized meatballs, on average 1.5 oz each. You should have about 28 meatballs (one large sheet pan’s worth.

Roast for 15-20 mins until instant read thermometer reads 120F. Turn once halfway through, if you are so inclined (I did not). Remove from oven and drain in a fine colander or metal rack.

Makes about 28 meatballs with is easily enough for 6-8 (3-4 per person).