Italian Meatball and Parmesan Cheese Muffins
"If your leftover meatballs are already cooked with marinara sauce, you can certainly use them as is. However, if you'd like to control the moisture content in the muffins, remove the excess marinara sauce from the meatballs before chopping them for the muffin batter. This is a fun way to use up leftover meatballs."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (72.2 g)
- Calories 163.2
- Total Fat - 7.4 g
- Saturated Fat - 2 g
- Cholesterol - 40 mg
- Sodium - 297 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 0.8 g
- Sugars - 1.9 g
- Protein - 5.5 g
- Calcium - 162 mg
- Iron - 0.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and grated Parmesan cheese.
Step 3
In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
Step 4
Gently fold the wet ingredients into the dry ingredients using a spatula. Stir until just combined; do not overmix. A few lumps in the batter are okay.
Step 5
Fold in the chopped Italian meatballs and chopped basil (if using) into the batter until evenly distributed.
Step 6
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each cup about 2/3 full.
Step 7
Place the muffin tin in the preheated oven and bake for approximately 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.
Tips
No special items needed.
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