Mini Meatballs

By Chef_Madel

Serve with toothpicks and bubbling hot dipping sauce, such as spicy red pepper or roasted garlic or fire-roasted tomato.

Ingredients

• 1/3 cup (75 ml) grated Parmesan cheese
• 1 tbsp (15 ml) minced fresh parsley
• 8 oz (250 g) lean ground beef
• 2 tbsp (25 ml) tomato paste
• 1 tbsp (15 ml) wine vinegar
• 1 egg yolk
• 1 large clove garlic, minced
• 1/2 tsp (2 ml) dried oregano
• 1/4 tsp (1 ml) each salt and pepper

Preparation

Step 1

In small bowl, mix 1/4 cup (50 ml) of the Parmesan cheese with parsley; set aside. In bowl, mix remaining Parmesan cheese, beef, tomato paste, vinegar, egg yolk, garlic, oregano, salt, and pepper. Shape by rounded teaspoonfuls (5 ml) into balls; roll in cheese mixture to coat. Place on foil-lined rimmed backing sheet.

Bake in 375 F (190 C) oven until no longer pink inside, about 10 minutes. Broil until golden, about 90 seconds.
(Make-ahead: Let cool. Cover and refrigerate for up to 24 hours.Or freeze in layers separated by waxed paper in airtight container for up to 3 weeks; thaw in refrigerator. Reheat before serving.)