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The Hood Magazine

Baked Mighty Mini Meatballs

Nov 26, 2013 12:33PM ● By Anonymous

Photo courtesy of

Recipe provided by South Dakota Beef Council



  • 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 pepper 


Heat oven to 400 degrees. Combine ground beef, spinach, bread crumbs, egg whites, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan. Bake in 400 degree oven 15 to 17 minutes. Use meatballs to prepare one of the following recipes for pizzas, sandwiches, pasta or soup. 

Meatball Pizzas, Meatball Sandwiches, Meatballs and Pasta or Meatball Soup (recipes follow)

Meatball Pizzas: Heat oven to 450 degrees. 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 degree oven 8 to 10 minutes or until cheese is melted and crusts are crisp. 

Meatball Sandwiches: Heat 1 jar (14-1/2oz ) 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 sautéed onion and bell pepper, and shredded mozzarella cheese or Italian cheese blend, if desired. 

Meatballs and Pasta: Cook 8oz dry pasta according to package directions; drain. Meanwhile heat 1 jar (26 ounces) pasta sauce according to package directions until hot. Add hot cooked meatballs to pasta sauce; stir to coat evenly. Serve over hot cooked pasta. 

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