The Best Homemade Meatballs

A three-meat combo gives these morsels great flavor and texture. Their made-from-scratch appeal is boosted even more when you grind your own meat at home, which is amazingly easy and fast in a food processor

Ingredients:

•     1 pound ground beef
•     1 pound ground turkey
•     1 pound ground pork
•     1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
•     1/2 cup finely grated Parmesan
•     3 large eggs, beaten
•     2 tablespoons dried Italian herb seasoning
•     2 teaspoons garlic powder
•     2 teaspoons salt
•     1 teaspoon red pepper flakes
•     1/2 cup fine or panko bread crumbs

Directions:

1. Preheat the oven to 400 degrees. Coat 2 large, rimmed baking sheets with cooking spray.
2. In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix.
3. Pinch off a teaspoon or so of the meat mixture and gently roll it into a 1-inch ball. Repeat, arranging the balls 1/2 inch apart on the baking sheets. Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.
4. Eat 'em right away: Toss warm meatballs with your favorite barbecue sauce and serve them on toasted sandwich rolls with a side of coleslaw.
5. Freeze 'em for later: Arrange cooled meatballs evenly spaced on a baking sheet and freeze them for 20 minutes. Transfer them to ziplock freezer bags and store them for up to three months.

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