Tiny Little Meatballs Recipes

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.

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.

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.

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
• Place the meatballs on the prepared baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165°F (75°C).
• Bring 4 quarts of salted water to a boil in a large pot. Add the tagliatelle and return the water to a boil. Cook uncovered, stirring occasionally, until the pasta is tender, about 9 minutes. Remove from the heat and strain.
• In a medium saucepan over medium heat, bring the marinara sauce to a simmer.
• Serve the pasta with the meatballs, sauce, and mozzarella.
• Enjoy!