• 1/2 pound ground pork
• 1/2 pound ground lamb
• 1/2 pound ground round
• 5 ounces frozen spinach, thawed and drained thoroughly
• 1/2 cup finely grated Parmesan
• 1 whole egg
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/2 cup bread crumbs, divided

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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 (or a mini muffin pan). Bake for 20 minutes or until golden and cooked through. (May take 40 minutes?)

Serve w/Marinara sauce, or try the Good Eats Swedish Meatballs sauce recipe?

http://www.foodnetwork.com/recipes/alton-brown/baked-meatballs-recipe/index.html

(4 meatballs per serving)