Italian Mini Meatballs
Servings 85 +/- mini meatballs
Equipment
- Large Bowl
- Food Processor
- Small Baking Sheet (if freezing)
- Large cast iron skillet
Ingredients
- Marinara sauce or pomodoro sauce, warmed **You can also use a jar of your favorite store-bought sauce
- 1½ slices of white bread crusts removed, cut into small bits
- ¼ cup milk or water
- 3 button or cremini mushroom caps
- 2 tbsp fresh parmesan finely grated
- 2 tbsp onion finely minced
- 1 tbsp fresh parsley chopped
- 1-2 large cloves of garlic minced, to taste
- 1 small egg well beaten
- ½ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp fennel seed crushed finely
- Pinch or two of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- ¾ lb ground beef 15%-20%
- ½ lb ground pork
Instructions
- Prepare the marinara sauce or pomodoro sauce, if using. Click the link for the recipe. Simmer on low heat in a small Dutch oven. Side Note: You can also use a jar of your favorite store-bought sauce.
- Prepare the Italian mini meatballs by combining the bread and water in a large bowl and mixing so the bread soaks up all the liquid; set aside until needed. Side Note: Don't skip this step–soaking the bread helps make these meatballs so juicy!
- Place the mushroom caps, parmesan cheese, onion, parsley, and garlic in a food processor and pulse until well minced–like a paste.
- Add the mushroom mixture to the large bowl with the bread mixture. Add the well-beaten egg, basil, oregano, crushed fennel seed, sea salt, and freshly cracked black pepper to taste, and mix well.
- Add the ground beef and ground pork and use your hands to stir the mixture together just until well combined. Don't overmix.
- Portion the mixture into 1-teaspoon-sized balls, roll, and place on a plate (or a baking sheet if you are going to freeze them). Side Note: I use my tiny 1-teaspoon cookie scoop, and it works well.
- Cook the meatballs by heating the oil in a large cast-iron skillet over medium heat. Once the oil is hot, add the meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear.
- Cook, gently turning every 2 minutes, for 5-6 minutes, or until evenly browned.
- Simmer the meatballs in the sauce by carefully adding them to the pot of simmering pomodoro or marinara sauce (or store-bought jarred sauce). Simmer them on low for 10-15 minutes, to allow them to soak in the sauce.
- Serve topped with fresh parsley along with your favorite pasta or crusty bread and lots of freshly grated Parmesan cheese. Enjoy.
- To freeze, place the uncooked teeny, tiny Italian mini meatballs on a small baking sheet in an even layer and separated from each other. Side Note: Freezing them uncooked helps them retain moisture, which prevents dried-out meatballs when thawed.
- Place in a flat spot in the freezer and freeze for 2 hours.
- Remove the mini meatballs from the tray and place them in a freezer zip-lock bag or airtight container in the freezer for up to 3-4 months.