Classic Italian Mini Meatballs

What: A very slightly simplified version of my absolute favorite classic Italian Meatballs (our favorite recipe here uses three different meats to make them extra delicious) presented in a egg-free format and made mini for fast cooking and easy handling for little hands.

When: This recipe requires a half a pound of beef (though it is easily doubled) so it’s great to use if you have an odd amount of leftover ground meat, say, after taco night, for example.

Why: Served alone, in soups, or over pasta, these little bites are irresistible to kids.

How: Once the balls are formed, choose your own cooking method. You can bake these in the oven or, as we normally do, fry them slowly in oil over a medium low flame, turning once, until fully cooked. Slice into one to be sure. These are great defrosted from the freezer and you can easily double the recipe to make a very large batch.

*NOTE: I had to make this egg-free for our son’s dietary needs but you are welcome to add one egg. It will bind them a bit better but if you use a light touch, the recipe below will work just fine.

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Classic Italian Mini Meatballs

Yield: about 16-20 1-inch Meatballs

Ingredients:

1/2 Pound Grass Fed Organic Ground Beef

1/2 Cup Freshly Grated Parmesan Cheese

1 Cup Stale Italian Bread torn into small pieces

1/2 Cup Whole Milk

2 Small Garlic Cloves, minced

2 Tablespoons of Italian Parsley, minced

Pinch of Salt

Olive Oil (for greasing pan or frying on stovetop)

Method: 

Take the Bread and place it in a small bowl. Pour Milk over the Breadcrumbs and soak for a minute.

Combine all the rest of the ingredients except for the Olive Oil in a large bowl. Fold in the milk-soaked Breadcrumbs and using your hands, blend until combined. Form this mix into 1 inch meatballs and prepare according to your favorite method (oven or fried on your stovetop).

To bake, preheat oven to 400 degrees and bake on a greased cookie sheet for 15-17 minutes. To fry, pour 1/8 inch deep of Olive Oil in a skillet with sides.Turn flame to medium low and cook low and slow, rotating once, until Meatballs are cooked through. Serve right away or freeze. Enjoy!

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