Mini Meatball Appetizers

5.0(5)

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 Recipe #222364.

by LMillerRN·published 2006-02-17

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Meat

Servings

40 meatballs

Total time

40 min

prep 20 min

Calories / serving

30 kcal

Ingredients (10)

serves

1 lb lean ground beefground-beef
2 slices bacon, finely chopped (2 ounces)bacon
1/4 cup chopped fresh parsleyparsley
2 garlic cloves, mincedgarlic
3 tablespoons grated parmesan cheeseparmesan
1 tablespoon plain dried breadcrumbs
1 large eggegg
1/8 teaspoon ground nutmegnutmeg
coarse saltsalt
pepperpepper

Instructions (4 steps)

01In 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.).
02Arrange 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.
03To 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.

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Rich recipe — supports nutrition-aware planning.