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.
Source: Everyday Food, March 2005
Prep Time 20 minutes
Total Time 20 minutes
Yield Makes 40
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
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.)
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.
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.
Frozen mini-meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes.