Meatball Hero

By á-6884

These tiny meatballs will freeze for up to three months. There's no need to thaw before using; they will cook quickly right out of the freezer.

Prep Time 10 minutes
Total Time 40 minutes
Yield Serves 2

Ingredients

• 1 onion, halved and sliced
• 1 yellow bell pepper, ribs and seeds removed, cut into 1/2-inch-wide strips
• 1 zucchini, halved crosswise then lengthwise and cut into 1/2-inch-wide strips
• 1 tablespoon olive oil
• 1/4 tablespoon dried oregano
• 2 tablespoons balsamic vinegar
• Coarse salt
• 10 Mini Meatballs
• 2 hero rolls, split
• Mini Meatballs
• 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

Mini Meatballs

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.)
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 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Cook's Note

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

Directions

Preheat oven to 400 degrees. On a rimmed baking sheet, toss onion, bell pepper, and zucchini with oil and oregano. Bake 15 minutes.
Sprinkle vegetables with vinegar, and season with salt; toss to coat. Push vegetables to one side of pan; place meatballs on other end.
Bake until meatballs are cooked through and vegetables are tender, about 15 minutes. Serve in rolls.