Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Mini Meatballs 3.2 (186) 20 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 30, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Yield: 40 Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer. Ingredients 1 pound lean ground beef 2 slices bacon (2 ounces), finely chopped ¼ cup chopped fresh parsley 2 garlic cloves, minced 3 tablespoons grated Parmesan cheese 1 tablespoon plain dried breadcrumbs 1 large egg ⅛ teaspoon ground nutmeg Coarse salt and ground pepper Directions 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. Arrange in a single layer on a baking sheet or on 2 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. Cook's Notes Frozen mini meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes. For equal-size meatballs, scoop out meat mixture with a teaspoon, using 2 scoops for each meatball. Then roll between your palms to shape into balls. Rate it Print