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Mini Meatballs

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.

Everyday Food, March 2005 http://www.marthastewart.com/315827/mini-meatballs
3.545455
Rated
70.9091100(36)36
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Makes 40

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.

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