Mini Meatballs

READY IN: 40mins
Recipe by LMillerRN

From Everyday Food. 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. Use these meatballs with Meatball Hero.

Top Review by Sam #3

Don't know how I never reviewed this before! I love these! And they're great since you can use them raw and frozen right into the dish you're cooking. I skipped on the parsley and used a mix of basil and oregano and also added 1/8 tsp of cinnamon. I usually make this 6x each time and freeze them!

Ingredients Nutrition

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°. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
  4. 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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