Recipe: Baked Mini Meatballs (for pizza, sandwiches, pasta or soup)

BAKED MIGHTY MINI MEATBALLS
Baked meatballs to use for Meatball Pizzas, Meatball Sandwiches, Meatballs and Pasta or Meatball Soup (recipes follow).



1 pound ground beef (95% lean)
1 cup finely chopped fresh spinach
1/4 cup seasoned dry bread crumbs
2 egg whites or 1 whole egg
2 tablespoons water
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oven to 400 degrees F.

Combine ground beef, spinach, bread crumbs, egg whites, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.

Shape into twenty four (1-inch) meatballs. Place on rack in broiler pan. (For easy clean up, line broiler pan (not rack) with aluminum foil.)

Bake in 400 degrees F oven 15 to 17 minutes.

Makes 4 servings

Use meatballs to prepare one of the following recipes for pizzas, sandwiches, pasta or soup:

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MEATBALL PIZZAS

Heat oven to 450 degrees F.

Spread 1 1/3 cups pizza or marinara sauce evenly over four 8-inch whole wheat pita breads. Carefully cut hot cooked meatballs in half; place 12 halves on each pizza. Top evenly with 1 cup shredded mozzarella cheese or Italian cheese blend. Place on 2 baking sheets.

Bake in 450 degrees F oven 8 to 10 minutes or until cheese is melted and crusts are crisp.

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MEATBALL SANDWICHES

Heat 1 (14 1/2 ounce) jar marinara sauce according to package directions until hot. Add hot cooked meatballs; stir to coat evenly.

Spoon meatball-sauce mixture evenly into 4 split French bread rolls. Top with sauteed onions and bell peppers, and shredded mozzarella cheese or Italian cheese blend, if desired.

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MEATBALLS AND PASTA

Cook 8 ounces dry pasta according to package directions; drain. Keep warm.

Meanwhile heat 1 (26 ounce) jar pasta sauce according to package directions until hot. Add hot cooked meatballs to pasta sauce; stir to coat evenly. Serve over pasta.

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MEATBALL SOUP

Combine in medium saucepan:
1 (15 ounce) can Great Northern or pinto beans. rinsed and drained
1 (14 1/2 ounce) can undrained seasoned diced tomatoes
1 (13 3/4 to 14 1/2 ounce) can ready-to-serve beef broth
2 cups frozen mixed vegetables
1 cup water

Bring to a boil. Reduce heat; simmer 5 minutes.

Add hot cooked meatballs; continue simmering 5 minutes to blend flavors. Serve with shredded Parmesan cheese, if desired.

Source: The Beef Checkoff