Meatball Mania

A trifecta of meats conglomerated with spices both hot and savory, spinach, parmigiano-reggiano, homemade bread crumbs and loads of garlic. These masterfully concocted balls are nothing to laugh at (this sentence, however, is). Find the recipe after the jump.

Ingredients
2 lbs ground beef
1 lbs ground lamb
1 lbs ground beef
16 ounces spinach
3 eggs
1 1/2 cu parmigiano-reggiano
1 tbsp garlic powder
1 tbsp teaspoon kosher salt
2 tsp dried basil
2 tsp dried parsley
1 tsp fresh pepper
1 teaspoon red pepper flakes
2 cu Spent Grain Bread crumbs, for meat
1 cu Spent Grain Bread crumbs for coating

Mix everything together in a big bowl. Make golf ball sized meatballs and roll them in the remaining bread crumbs. Rest the meatballs in a mini-muffin tin - this allows for good drainage and better baking. Bake in 400 F oven for 20 to 30 minutes or until done.

I like to eat these with some homemade red sauce and any sort of pasta or throw them in to a sub or sandwich made of Spent Grain Bread and packed full of mozzarella. These freeze very well and portion easily. The four pounds of meat will give you around 40 meatballs.

Bon appetit-