Secret Spinach Meatballs

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Ingredients
1 pound fresh ground beef
1 pound fresh ground pork sausage
10 ounces frozen spinach, thawed and drained
¾ cup plain breadcrumbs
1 cup Parmesan cheese, freshly grated
¼ cup basil leaves, torn
½ small white onion, diced
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 tablespoon kosher salt
1 large egg
1/3 cup whole milk

Method
Heat oven to 400 F. Line 2 baking sheets with parchment paper and set aside. Place all ingredients in a large bowl. With clean hands, work all ingredients together until well combined. Be careful to not overmix, as that will lead to tough meatballs. Use a 2-ounce scoop to portion out the meatballs. Gently roll the meatballs between your palms before placing on prepared baking sheets 1 inch apart. Bake meatballs in preheated oven 18–20 minutes, or until deeply browned on top.

For classic spaghetti and meatballs, place cooked meatballs in a large pan and cover with a jar of your favorite tomato sauce. Stir to combine, cover with lid and cook over low heat for 10 minutes. Serve on top of al dente pasta with extra Parmesan cheese and fresh basil to garnish.

Notes: Try ground venison or turkey in place of beef for a new take on the dish. To freeze leftover meatballs, place in a zip-close bag in a single layer and freeze.