You’ll never go back to boxed breadcrumbs after using leftover baguette in your meatballs.
Total Time: 0 hours 45 mins
1 3-inch piece baguette (about 1 oz)
2 large eggs
4 cloves garlic (2 finely chopped, 2 crushed with press)
2 c.packed baby spinach (1 c. finely chopped, 1 c. finely sliced)
1/4c.Parmesan, finely grated
Kosher salt and pepper
1 lb.ground beef
1 lb.Campari tomatoes
1 tbsp.olive oil
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Heat broiler and line rimmed baking sheet with nonstick foil. Tear baguette into pieces and soak in 1/4 cup water until absorbed, then squeeze out all moisture and transfer to large bowl. Add eggs, chopped garlic, chopped spinach, Parmesan, oregano, and 1/2 tsp each salt and pepper and mix to combine. Add beef and mix until combined. Form into tiny balls (about 1 level tsp each, about 92 balls) and place on prepared baking sheet. Broil until browned, 6 to 8 minutes.Halve tomatoes and arrange, cut sides up, on second baking sheet. Drizzle with oil and sprinkle tops with pressed garlic and pinch each salt and pepper. Broil until garlic is fragrant, 3 to 4 minutes. Serve meatballs with tomatoes and sliced spinach.
Get ahead: Cook the meatballs and refrigerate for up to 4 days. Warm in the microwave or oven along with the tomatoes.
Nutritional Information (per serving): About 310 calories, 16.5 g fat (5.5 g saturated fat),29 g protein, 505 mg sodium, 11 g carb, 2 g fiber