Mini Meatballs

By Gigirox

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.

Note: Frozen mini-meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes.

Ingredients

• Ingredients
• 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

Preparation

Step 1

Directions
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.