Prep Time  60minutes
Cook Time  45minutes
Total Time  105minutes

Mini Meatballs

Meatballs are for more than just spaghetti or sub sandwiches.  These delicious little morels can and should stand on their own.  Frequently now, I’ll serve a few meatballs, dusted with parmesan cheese and a bit of olive oil as an appetizer, or even a small main dish, maybe with a side salad.  This recipe for Mini-meatballs is perfect for parties, where you’ll looking for “tooth-pick” food.  Or, I’ve found that kids absolutely love these guys, as they are sized perfectly for them.  They freeze well, so make a large batch, because you’ll get asked for them again and again.

Recipe Overview & Keys to Success

To make the best Mini-Meatballs just make sure to do the following:

  1. Use a mix of pork and beef for more flavor and for a better texture in the meatball
  2. You can change up the ingredients a bit to suit your tastes, but make sure you cook off a “test” meatball before cooking the whole batch.  Then adjust the seasoning based on your tester
  3. Don’t over cook the meatballs, or they will dry out.  They only need about 20 minutes in barely simmering sauce to cook through
  4. Treat the meatballs gingerly.  They are fragile little guys…don’t stir the pot or handle them roughly or they can break up on you
  • 1 finely diced onion
  • 1 shredded carrot
  • 3 minced garlic cloves
  • ~ 1 lb of ground beef
  • ~ 1 lb of ground pork
  • 1/2 cup bread crumbs
  • 3 eggs
  • ½ cup parmesan cheese
  • Salt and pepper
  • 2 – 3 quarts basic tomato sauce
  • Heat a large sauté pan over medium heat and add the onion, carrot and garlic
  • Season with Salt and Pepper, and saute over medium heat until everything is tender
  • Set aside to cool for 10 – 15 minutes
  • Add the meat, bread crumbs, eggs, parmesan cheese, the cooled veggies and a good amount of salt and pepper to a large mixing bowl
  • Mix everything together thoroughly, and then cook off a small patty of the mix
  • Taste, and if needed, add more salt and pepper
  • Shape the remaining mix into meatballs about the size of a ping pong ball
  • Heat your tomato sauce to a simmer
  • While the sauce warms, heat large sauté pan, coat the bottom with olive oil and sear the outside of the meatballs (working in batches) on all sides, browning them
  • Once all the meatballs are browned, move them into the sauce, and poach them for 15 – 20 minutes until cooked through (you can always break one open to ensure they are cooked)
  • Serve up the meatballs with the tomato sauce, and garnish with some grated parmesan cheese and a drizzle of fresh olive oil
  • Enjoy!
Wine Recommendation for Mini-Meatballs

These mini-meatballs are actually a very tomato driven recipe.  And with tomato recipes, I almost always recommend a Chianti, or Sangiovese wine.  They both have a natural affinity for tomatoes, and I think you will love the match.

Mini Meatballs

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