Alton Brown Baked Meatballs Recipe

This Alton Brown Baked Meatballs recipe is a tender and savory dish, which calls for a blend of three ground meats and nutritious spinach. It’s a perfect meal prep option, ready in about 45 minutes.

Alton Brown Baked Meatballs Ingredients

• ½ lb ground beef (chuck)
• ½ lb ground pork
• ½ lb ground lamb
• ½ cup fresh breadcrumbs (or Panko)
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp garlic powder
• ½ tsp kosher salt
• ½ tsp red pepper flakes
• 5 oz frozen spinach, thawed and squeezed bone-dry

How To Make Alton Brown Baked Meatballs

1. Prep the oven and tins: Preheat the oven to 400°F (200°C). Grease a mini muffin tin (24-cup) with cooking spray or vegetable oil. Using a mini muffin tin is Alton’s secret for perfectly round meatballs that cook evenly.
2. Prepare the spinach: Place the thawed frozen spinach in a clean kitchen towel. Twist the towel and squeeze firmly over the sink until absolutely no more liquid comes out. The spinach must be dry, or the meatballs will fall apart. Chop it finely if it is stringy.
3. Mix dry ingredients and aromatics: In a large bowl, combine the breadcrumbs, grated Parmesan cheese, dried basil, dried parsley, garlic powder, kosher salt, red pepper flakes, and the dried spinach. Whisk or stir with a fork to break up the spinach clumps and distribute the spices.
4. Add the meat: Add the ground beef, ground pork, ground lamb, and the beaten egg to the bowl.
5. Combine gently: Using your hands, mix the ingredients together just until they are combined. Do not overwork the meat, or the meatballs will become tough. Stop as soon as the spices are distributed.
6. Shape and portion: Scoop a portion of the meat mixture (about 1.5 ounces) and roll it gently into a ball. Place the ball into a cup of the prepared mini muffin tin. Repeat until all the meat is used (makes roughly 20–24 meatballs).
7. Bake: Bake in the preheated oven for 20 minutes, or until the meatballs are golden brown and cooked through (internal temperature of 165°F).
8. Cool and serve: Remove from the oven. Let the meatballs rest in the tin for 5 minutes to firm up before removing them. Serve immediately or add to your sauce.

Recipe Tips

• The Muffin Tin Hack: Baking inside mini muffin tins creates maximum surface area contact, allowing the meatballs to brown nicely on the bottom and sides while maintaining a perfect round shape without flat spots.
• The Meat Trio: Using equal parts beef, pork, and lamb provides the perfect balance. Beef gives structure, pork adds fat and moisture, and lamb adds a savory depth of flavor. If you can’t find lamb, just increase the beef and pork.
• Squeezing Spinach: Just like in his dip recipe, removing the water from the spinach is non-negotiable. Excess water will steam the meatballs from the inside, making them mushy.
• Breadcrumbs: Fresh breadcrumbs (made by pulsing stale bread in a processor) make for a softer meatball, but Panko works well for a lighter texture.

What To Serve With Alton Brown Baked Meatballs

These savory meatballs are versatile enough for many dishes.

• Spaghetti Marinara: The classic Italian-American dinner.
• Meatball Subs: Load them into hoagie rolls with provolone.
• Polenta: Serve over creamy polenta for a rustic meal.
• Roasted Veggies: A low-carb dinner option.

How To Store Alton Brown Baked Meatballs

• Refrigerate: Store cooked meatballs in an airtight container for up to 4 days.
• Freeze: These are designed for freezing. Freeze the baked, cooled meatballs on a tray, then transfer to a bag. Freeze for up to 3 months.
• Reheat: Drop frozen meatballs directly into simmering sauce and cook for 15–20 minutes until hot.

Alton Brown Baked Meatballs Nutrition Facts

• Calories: 260kcal
• Protein: 18g
• Carbohydrates: 4g
• Fat: 18g
• Saturates: 7g
• Sugar: 0g
• Salt: 0.6g

Nutrition information is estimated per serving (approx. 3-4 meatballs).

FAQs

Alton Brown Baked Meatballs Recipe

Author: Sandra Cooking Method:Bake Cuisine:Italian-American Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 45 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:260 kcal Best Season:Available

Description

A clever baked meatball recipe using a blend of beef, pork, and lamb mixed with spinach and cheese, baked in mini muffin tins for perfect shape and browning.

Ingredients

• ½ lb beef
• ½ lb pork
• ½ lb lamb
• 5 oz frozen spinach, thawed/dried
• ½ cup Parmesan cheese
• ½ cup breadcrumbs
• 1 egg
• 1 tsp basil
• 1 tsp parsley
• 1 tsp garlic powder
• Red pepper flakes

Instructions

1. Preheat oven to 400°F and grease a mini muffin tin.
2. Squeeze spinach completely dry.
3. Whisk breadcrumbs, cheese, spinach, egg, and spices in a bowl.
4. Add meats and mix gently by hand.
5. Roll into balls and place in muffin cups.
6. Bake for 20 minutes until golden.
7. Rest for 5 minutes before serving.

Notes

• Using a mini muffin tin acts as a mold that supports the meatballs as they cook, preventing them from spreading out and ensuring every meatball is uniform in size.
• The addition of spinach adds moisture and nutrients to the meatball without altering the flavor significantly, effectively sneaking vegetables into the meal.
• If you cannot find ground lamb, you can substitute it with Italian sausage meat (removed from the casing) for an extra kick of fennel and spice.

Keywords:Alton Brown Baked Meatballs Recipe