Mini Meat Balls

A recipe from Martha Stewart Everyday Food

Makes 40
Prep time: 20 minutes

Ingredients

1 pound lean ground beef

2 slices bacon (2 ounces), finely chopped

¼ 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

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.

1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, ½ teaspoon salt, and ¼ 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°. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
   
   Note: Frozen mini-meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes.