Mini Meatballs - by Martha Stewart

Catherine Graham-Morton

"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. Note: Frozen mini-meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  1. 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.)
  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 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.


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