Tiny Little Meatballs Recipes

TINY MEATBALLS

Steps:

• Heat 2 teaspoons olive oil in a medium saute pan or skillet over medium heat. Add the grated onion and a pinch of salt and cook until the onion begins to release some moisture and soften, about 2 minutes. Add the grated garlic and cook until softened. Remove from the heat and let cool.
• Soak the bread in the milk in a small bowl for 2 to 3 minutes.
• Combine the onion and garlic mixture with the ground meat in a large bowl. Add the egg. Squeeze out the bread, discarding the milk, and add the bread to the meat mixture along with the oregano, coriander, cumin, cinnamon and nutmeg. Sprinkle with salt and pepper. Mix the ingredients with your hands until they are evenly distributed. Form meatballs right away or cover and refrigerate until ready to use, up to 1 day.
• Put some flour in a bowl or pie plate. Form the meat mixture into balls a little bit smaller than golf balls. (This is easier to do with wet hands.) Roll them in the flour, shaking off any excess.
• Add enough canola oil to come up a third of the way in a large shallow saute pan or skillet and heat over medium-high heat. When the oil is hot, pan-fry the meatballs in batches, turning once, until cooked through but still moist inside, about 5 minutes. (Cut one open if you are unsure of doneness.) Remove to a plate lined with a paper towel to drain.
• Arrange the meatballs on a serving platter. Grind some fresh pepper over the top, then sprinkle on some torn mint leaves and the lemon zest. Drizzle with some olive oil and a sprinkle of salt. Serve the lemon wedges on the side.

TINY LITTLE MEATBALLS !

Steps:

• 1. Mix all together very well. Leave sit in the refrigerator for 10 minutes.
• 2. Using a teaspoon, make 1/2 - inch size meat balls. Put them in a skillet with a little olive oil. Cook until browned. Set on a baking sheet, when baking sheet is full, put it in a 350 degree oven for 10 minutes. Repeat until all are done.
• 3. **** Let cool. Put some into 1 quart zipper bags. Freeze. When you need them, thaw completely before useing.
• 4. **** Use these meatballs on pizzas, in spaghetti, or in soups. **** My 3 year old grandson likes to make "baby meatball sandwiches"

MINI MEATBALLS

Steps:

• 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.
• Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
• 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.

MINI MEATBALLS

Steps:

• Combine all ingredients in a bowl and mix really well.
• Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
• Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
• Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).

GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS

Steps:

• Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
• Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
• Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
• Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
• Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
• Preheat the oven to 350 degrees F.
• Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
• Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

LITTLE MEATBALLS

Steps:

• grate the zucchini and squeeze out the moisture. add all the other ingredients and mix together with your hands. the consistency should be quite firm - add more breadcrumbs if needed.
• shape into mini burgers taking a small handful at a time or use a heaped teaspoon of the mixture and roll into balls.
• put on a baking tray lined with baking paper and bake in the oven at 180C for 20 minutes until browned. serve with mint sauce.
• makes 35 meatballs or 12 mini burgers.
• the mint sauce: mash together 1 clove of garlic and a small handful of mint leaves to a paste in a pestle. add the juice of one lemon and mash some more. mix in 3/4 of a cup of thick natural yoghurt and add salt and pepper to taste.

ITALIAN MINI MEATBALLS

Steps:

• Heat oven to 350 degrees.
• In medium bowl, combine all ingredients; shape into 3/4 inch balls.
• Place meatballs in 15X10 inch jelly roll pan.
• Bake 20 minutes or until brown.