Multi-Meatballs

By Hotplate Gourmet • August 8, 2010 • 1 Comments

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Multi-Meatballs — 1 of 2 Photo by Hotplate Gourmet

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Author Notes: These meatballs are definitely not for the summer months - unless you're in South America! I crave these on cold nights when all I want to be is curled up in bed. These meatballs are tasty, and best of all, simple. And as always, can be made in a toaster oven if needed! I make these with a classic, easy tomato sauce, so any homemade sauce will do! - Hotplate Gourmet

Serves 2-3

1/3 pound beef
1/3 pound veal
1/3 pound pork
2 cloves garlic, minced
1 egg, lightly beated
3 tablespoons parsely, chopped
1 cup freshly grated parmesan
salt & pepper to taste
1 bunch spinach, sauteed
homemade tomato sauce

Preheat the oven to 350 degrees F.
Combine all the ingredients in a large bowl and mix well with your hands. Form into golf ball sized meatballs and set in the baking pan about a 1/2 inch apart.
Bake for 25-30 minutes until the tops are crusty and they are cooked through.
Warm up the tomato sauce in a Dutch Oven or sauce pan, and place the cooked meatballs in the sauce for about 10 minutes before ready to serve over the sauteed spinach.