I am trying to replicate the meatballs my kids like and that we can freeze for later use. I decided to start with a recipe I'd seen and was intrigued by: Alton's recipe for baked meatballs. It addresses one issue my kids have with meatballs done on a pan, uneven coloring. Alton's are baked in a mini muffin tin. I learned some things, but I still have work to do. My wife and I love them and will eat them, but these aren't kid ready yet.
Here is the link to the recipe:
http://www.foodnetwork.com/recipes/alton-brown/baked-meatballs-recipe/index.html
My lessons learned:
- I left out the red pepper flakes and upped the salt some. That was good.
- I probably need to lose the lamb next go-around and do half pork and half beef.
- I didn't make them quite big enough; so they sat too low in the tray, which resulted in the underside sitting in the fat that accumulated. Tasty for mom and dad, but unsightly for the little ones.
- While I took the final mixture for a spin in the food processor, I probably need to do that to the spinach first to get the finest texture possible. Specs of green are not going to go over well.
Dan
