Mini Meatballs

Prep Time:
20 mins
Total Time:
20 mins

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.


  • 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

  • teaspoon ground nutmeg

  • Coarse salt and ground pepper


  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.

  2. 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.

  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 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.

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