advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Mini Meatballs

Shape these tiny meatballs, then freeze for up to three months. There's no need to thaw before using; they will cook quickly right out of the freezer.

  • Prep:
  • Total Time:
  • Yield: Makes 40
Mini Meatballs

Source: Everyday Food, March 2005

Ingredients

  • 1 pound lean ground beef
  • 2 slices bacon (2 ounces), finely chopped
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon plain dried breadcrumbs
  • 1 large egg
  • 1/8 teaspoon ground nutmeg
  • Coarse salt and ground pepper

Directions

  1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.)

  2. Arrange in a single layer on a baking sheet or on two large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.

  3. To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Cook's Note

Frozen mini-meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes.

Reviews (18)

  • Anne08 21 Sep, 2012

    This has become one of my "go to" recipes when making dinner for friends in need of a hot meal (sick, new mother, etc.). It is easily delivered with a box of pasta and jarred spaghetti sauce (if you don't have time for homeade) in a bag or basket. I usually make it without the bacon and add extra cheese and parsley. I've also made it with the bacon, but I find it cooks up a bit too greasy, despite the delicious flavor the bacon adds. Definitely recommend!

  • olylance 22 Dec, 2011

    1 tablespoon I meant.

  • olylance 22 Dec, 2011

    1 teaspoon of breadcrumbs? Don't you mean 1 cup?

  • mareesha 21 Mar, 2011

    Very tasty and quick enough to throw under the broiler for weeknight spaghetti

  • Beth1181 27 Dec, 2010

    This recipe was absolutely delicious and I am grateful for it; my picky husband, AND my picky son both loved these!!! Very easy to make and freeze. Served with linguini and a plain spaghetti sauce and it was a hit!

  • whatwouldruthdo 5 Nov, 2010

    The prep method worked out perfectly, but the flavor of the meatballs was disappointing. We had them in spaghetti with a tomato sauce, and they were bland at best. I will try the freezing approach again, but make the meatballs differently (without the bacon and with the addition of the spices I would ordinary put in meatballs). Overall this recipe is a dud, unfortunately. I'm going to come off sounding like a snot, but I can't imagine how these are the best meatballs anyone has eaten.

  • bucki824 14 Dec, 2009

    Yes, raw bacon.

    I made them ahead and a double batch. They are great for a quick meal!

  • pt507 19 May, 2009

    Any recipes for meatless meatballs?

  • JamieKC 28 Feb, 2009

    Delicious in spaghetti and soups. I make a double batch and keep them in the freezer, a dozen per bag.

  • kpmeq 1 Feb, 2009

    so you add raw bacon to the meat mixture?

  • fsamperi 29 Jan, 2009

    can I make this without the bacon?

  • JLA 8 Oct, 2008

    My favorite meatball recipe. I love to serve them with spaghetti and tomato sauce. They are even better when I use fresh basil to replace about half of the parsley called for in the recipe.

  • TashaLuv2 7 Oct, 2008

    I would think you could use one of those small ice cream like scoopers

  • johnnycocktails 2 Oct, 2008

    DCantwell must have missed an ingredient. I served these with a basic ragu and pasta. They were fun and tasty. My friends asked for the recipe.- JC

  • jefflbrauer 2 Oct, 2008

    Bacon makes everything taste better!

  • tigerlille 27 Aug, 2008

    These are the best meatballs I've ever eaten. I've been hunting for the recipe ever since I lost the issue of "Everyday Food" in appeared in. Thank you, Marthat Stewart webstie!. I usually make a double batch, since the yield of the single recipe iis not large. I wear those medical latex gloves to mix and roll, because I hate handling raw meant.

  • DCantwell 20 Aug, 2008

    Fine as an appetizer, perhaps, but absolutely dreadful in spaghetti, even in homemade organic tomato sauce. The addition of bacon makes for a ghastly flavor combination. This is the first Martha recipe that's steered me wrong, terribly wrong! Try something different...

  • sweettreet 19 Feb, 2008

    These are the best meatballs.

Related Topics