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  • MOM'S ITALIAN MINI MEATBALLS

    1 vote
    MOM'S ITALIAN MINI MEATBALLS
    Prep: 30 min Cook: 10-15 min Servings: 4
    by For the Love of Italian Cooking
    10 recipes
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    I created this recipe to recreate my mom's meatball recipe. You can either throw them in your favourite marinara sauce or freeze them for later use.

    Ingredients

    • 1 lb (500g) ground meat (half beef, half pork)
    • 1/3 cup (30g) grated parmesan or grana padana
    • 1/3 cup (40g) dried plain bread crumbs
    • 2 large garlic cloves, finely minced or pressed
    • 1 tbsp (5g) chopped fresh parsely
    • 1 egg
    • salt and pepper to taste

    Directions

    1. Using your hands, mix all the ingredients in a medium bowl until it looks homogeneous and it comes together to form a ball (similiar to dough). Don't be afraid of over mixing.
    2. Scoop a teaspoonful of meat mixture, place it on your palm and evenly divide into two pieces with your index finger. Gently place your other hand on top and roll into 1/2" to 3/4" (1 to 1.5 cm) meatballs. You can also roll the meatballs one at a time and make them a bit bigger, if you wish. Continue rolling until the mixture is used up.
    3. You can use them immediately in your favourite soup or sauce, or you can arrange them in a single layer on a freezer-proof dish and freeze for several hours until firm. Then transfer them to a ziploc bag and store them for up to 3 months in the freezer. No need to unthaw when you use them. Simply add to soup or sauce.
    4. The meatballs can also be fried in a skillet or a frying pan until lightly browned on all sides. Don't Fry them too long or they will become tough.

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