Best Baked Italian Meatballs

(adapted from an Alton Brown recipe) These meatballs are also excellent with ground lamb instead of turkey! They aren’t as good if you use all turkey or all beef. Something about the combo makes these extra tasty. Make them Gluten-free by using GF bread crumbs and Tinkyada’s GF pasta.


  • 1 pound ground dark meat turkey  (lean breast meat will make these meatballs dry)
  • 2 pounds ground beef (no leaner than 85/15)
  • 10 ounces frozen chopped spinach, thawed and drained thoroughly
  • 1 cup finely grated parmigiano reggiano or a good quality parmesan cheese (plus more for garish)
  • 2 whole eggs
  • 2 tbsp dried basil (or Italian herb blend)
  • 2 tbsp dried parsley (or Italian herb blend)
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp kosher salt
  • 1 teaspoon red pepper flakes (or more to taste)
  • 1 cup Italian bread crumbs, divided (plus more if needed)


Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the turkey, beef, spinach, ¾ cup of the cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/2 cup of the bread crumbs (use more if mixture is really wet). Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/2 cup of bread crumbs into a small bowl. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. (a regular baking sheet works well also) Bake for 20 minutes or until golden and cooked through.

This makes around 60-70 small meatballs. I suggest using the entire recipe even if you don’t think you will need this many meatballs, as they can be frozen before or after you have cooked and cooled them. Store frozen in a gallon size freezer bag and cook frozen balls at 350 until heated through, or are golden in color. Serve with 1 lb. of spaghetti and olive oil sauce:


  • 1/2 cup extra virgin olive oil
  • 4 garlic cloves, peeled & chopped
  • Freshly ground pepper and kosher salt to taste (may also add fresh herbs and/or red pepper flakes)


  1. Cook pasta al dente; reserving 1 cup of starchy cooking liquid.
  2. Put the olive oil and the garlic in a large skillet over a medium heat.
  3. When the garlic begins to change color add the fresh herbs, red pepper flakes, and salt
  4. Stir well and remove from heat.
  5. When the pasta is cooked, return the skillet to a low heat.
  6. Drain the pasta and add it and 1/2 cup of cooking liquid to the skillet with the oil.
  7. Toss until the pasta is well coated with sauce. (Use more lcooking liquid if needed)
  8. Serve at once with freshly grated parmesan cheese. (and in this case the meatballs!)
Categories: Recipes | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Ancient Paths

experience biblical life truths devotion

The Gathering Place

Media Share With Local Groups

I Am My Father's Daughter

Master of the Universe. I am pleased to be my Fathers Daughter.

Weekly Sabbath Survey

Christian Teaching, Encouraging Words for the times we live in.

The Bee Hive

Pouring out His Divine Honey of Wisdom & Revelation


Living the Abundant Life

In the Galute

B'ney Yosef

His Perfect Timing

My Incredible Journey with God


ancestry, geneology, knitting, history


Heal the past. Free the present. Bless the future.

Heaven and Earth

Bringing pieces of heaven to earth

Ladder of Jacob

ascend higher.

Operation Jeremiah 6:16

Ask for the ancient paths, ask where the good way is, and walk in it, and you will find rest for your souls.

Neviim Tovim, blogs by Gillian Gould Lazarus

Some bible commentary and some thoughts on Jewish predicaments in the UK, in my lifetime


Biblical foundation resources for the family

Torah Rocker

Writings and studies of Torah Archaeology Anthropology Linguistics Hobbies Ramblings

Hardcore Mesorah

Torah and Tefillah for those who aren't faint of heart



modern day samaritan woman

welcome to all sojourners

Chalom Shalom

Unveiling the Voice of Creation...


Enjoying New Life in myself, others, and the things I find along the way...

Obadiah's Cave

A place of safety

Blue Jeans and Chocolate

~ My So-Called Glamorous Life

Awakened 2 Torah

It's time to leave Egypt!

The Well Trodden Road

Following the Way back home

Move Your "..BUT God .."


Ohana Home Education

(Previously Little Bears Homeschool) "Ohana means family. Family means no-one gets left behind, or forgotten."

Sewn olivette

Elevating Daily Life


The Nationalist Voice

Wilderness Report

by Cathy Helms

Wholeness 4 Love

Life is for Living & LOVE is a choice!


Here I stand.

Rus Alan

Kingdom Minded living with issues related to discipleship, the Holy Spirit, and power.

Tannachton Farm

Faith, Family, Farm


Leaving Egypt is only the beginning of our journey...

Sharing God's Love

My passion is writing to share God's love with everyone who believes in HIm.

Daughters of Torah

Revealing our identity to the nations

Sanctuary Gardener

A Yankee grows in the South ~ Homesteading, gardening, & harvest recipes

little tent on the prairie

Restoring life through simple living

Coffee Shop Rabbi

Basic Judaism spoken here.

%d bloggers like this: