Freezer Meatballs

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.

Everyday Food, March 2005
Prep time - 20 minutes
Total time - 20 minutes
Yield - makes 40

Ingredients
1 lb lean ground beef
2 slices bacon (2 oz) finely chopped
1/3 C chopped fresh parsley
2 garlic cloves, minced
3 T grated Parmesan cheese
1 T plain dried breadcrumbs
1 large egg
1/8 t ground nutmeg
Coarse salt and ground pepper

Directions
1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 t salt, and 1/4 t 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 into 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.

Cook's notes: Frozen mini-meatballs can also be used in soup or sauce.  Simmer meatballs, covered in liquid until cooked though, about 10 minutes.

28 August 2011