Mini Meatballs
I don't remember where I found this recipe - I've made it so often, I've memorized it. The trick to these meatballs is to only plan to use half of them - that's all I ever have left by the time I'm ready to put them in something else. It's the only time I've ever had ground beef melt in my mouth.
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READY IN: 20mins
YIELD: 40-48 meatballs
UNITS: US
INGREDIENTS
Nutrition- 1lb ground beef
- 1⁄4cup dry breadcrumbs
- 1⁄4cup water
- 2tablespoons chopped fresh chives
- 1teaspoon Dijon mustard
- 1teaspoon Worcestershire sauce
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
DIRECTIONS
- Combine all ingredients in a bowl and mix really well.
- Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
- Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
- Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).