Those versatile, delicious little balls of meat perfection are my favorite!
They are so easy to make, freeze beautifully and never get dry. You can use them in hearty soups and stews or on top of pasta lathered in tomato sauce. The mix can also be used in a meatloaf format.
I tell you: versatile and perfect.
Here's how I make them.
INGREDIENTS (for ~100 mini-meatballs):
- 1 lb ground beef (I used 80-20 mix)
- 1 lb ground pork
- 1 egg
- 1/2 cup of panko breadcrumbs
- 1 tsp granulated onions
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- some flour to dredge
- 1/2 cup chopped blanched kale (you can use 1/4 cup chopped parsley instead, I just happened to have this leftover frozen blanched kale and wanted to use it).
- in a large bowl, mix all the ingredients except the flour and mix until well combined
- form into small balls (this batch yielded about 100 mini-meatballs for me)
- dredge in the flour and either use immediately or freeze.
Note: freeze the meatballs in a single layer, and transfer in a ziploc bag once they are frozen. This way they will not stick together.