March 11, 2007

How to Make Mini Meatballs

First mix up your favorite meatball mixture. We like to make mini meatballs with a mixture of lean ground beef, onions, garlic, egg, parsley, salt and pepper. Add a little less bread crumbs or bread then you would typically use and make sure any chunky ingredients like onions are minced or cut into very small chunks.





Then sprinkle a cutting board or counter with bread crumbs.
Using about 3/4 cup of meat, roll out a long tube of the meat, coating it in the bread crumbs.




Using a sharp knife, cut it in to roughly 1/2 inch pieces.


Place in a large mesh strainer and sprinkle with more bread crumbs.





Gently toss the meatballs in the crumbs. I suggest doing this over a bowl so you can reuse the excess crumbs on the rest of the meatballs (throw any leftover crumbs out when you are completely finished). After a minute or so, the meatballs should become round and lightly coated on all sides with crumbs. Repeat until all of the meat is gone.




Bake or broil until cooked through, about 10 minutes. Serve as is, simmer in sauce or add to soup.



My thoughts:
This is a really easy way to make dozens of tiny meatballs for soup, pizza, calzones, without having to roll each one by hand. We made 2 lbs of 1/2 inch round meatballs (used some, froze the rest) in just about 20 minutes.