Italian Meatballs

• 1 pound Ground Pork
• 1 pound Ground Chuck
• 10 ounces Frozen Spinach, thawed and drained thoroughly
• 1/2 cup Parmesan, finely grated
• 4 Eggs
• 2 teaspoons Dried Basil
• 2 teaspoons Dried Parsley
• 1 teaspoon Garlic Powder
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Pepper
• 1/2 cup Bread Crumbs, divided

1. Preheat the oven to 400 degrees F.
2. In a large mixing bowl, combine the pork, ground chuck round, spinach, cheese, eggs, basil, parsley, garlic powder, salt, cayenne pepper, pepper and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Chill for at least 1/2 hour, or up to 24 hours.
3. Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

ground pork, ground chuck, frozen spinach, parmesan, eggs, basil, parsley, garlic, kosher salt, cayenne pepper, pepper, bread crumbs

Taken from www.epicurious.com/recipes/member/views/italian-meatballs-1249718 (may not work)