Easy-to-make meatballs that take a few liberties with the much-loved traditional recipe are just as tasty and convenient as the originals.
- Prep time 20 minutes
- Total time 40 minutes
- Portion size 6 servings
Ingredients
Method
Preheat oven to 350°F; line baking sheet with parchment paper. In large bowl, combine spinach, eggs, shallots, garlic and butter. Mix in bread crumbs and mozzarella, and cayenne (if using) until well combined. Season with salt and pepper. Using hands, shape mixture into balls, about 1 tbsp at a time. Transfer to prepared baking sheet.
Bake until meatballs are light brown and firm, 15 to 20 minutes. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.) Serve with Chive Dip.
Chive Dip In a small bowl, combine 1/2 cup 2% plain Greek yogurt, 3 tbsp chopped fresh chives, 1 tbsp grainy mustard and 2 tsp lemon juice. Season with salt. (Make-ahead: Can be covered and refrigerated for up to 3 days.) Makes about 1/2 cup.
TEST KITCHEN TIP
To reduce waste, turn stale bread into homemade bread crumbs. Cut bread into cubes, spread on baking sheet and bake at 350°F until cubes are completely dry, 10 to 15 minutes. Transfer to food processor; pulse until bread reaches consistency of coarse crumbs. Let cool and store in an airtight container at room temperature for up to 6 months.
Nutritional facts PER EACH OF 6 SERVINGS (ABOUT 4 MEATBALLS) (WITH 4TSP CHIVE DIP)
- Calories 240
- Total fat 12 g
- Saturated fat 6 g
- Cholesterol 120 mg
- Sodium 400 mg
- Total carbohydrate 19 g
- Fibre 3 g
- Sugars 3 g
- Protein 13 g
- Iron 3.6 mg
