"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mini Meatballs Recipe

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This recipe for Mini Meatballs, by , is from The Heer-Ciavarelli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Ciavarelli
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound lean ground beef
2 slices bacon (2 ounces), finely chopped
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:
Directions:
In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, teaspoon salt, and 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.)
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.
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.

Number Of Servings:
Number Of Servings:
40 meatballs
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I use turkey, but you can use beef, veal, and/or pork.
Usually, I skip the bacon in recipes, but be sure to include it when using turkey.
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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