Mini Meatballs

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Prep time: 20 Minutes

Total time: 20 Minutes

Yield: Makes 40

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Ingredients

  • 1 lb. 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

Directions

  1. 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.
  2. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, ½ teaspoon salt, and ¼ 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.)
  3. 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.
  4. 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.

Tips/Techniques

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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