Tuesday, November 11, 2008

Mini Meatballs

The meatball recipe that gives you variety, lots of variety!
I like this recipe because you can freeze the "left-over" meatballs, uncooked, and then use them later for more spaghetti and meatballs, meatball hero sandwiches, meatball soup, mini-meatball pizzas--recipes for all of these meals can be found in the Everyday Food magazine from March 2005, volume 20.

Mini Meatballs

Makes 40

  • 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


  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.

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