Magical Mini Meatballs
These meatballs represent the soul of my Aunt Liz’s legendary lasagna…or as I like to call it “Liz-agna.” Her nieces and nephew remember with such fondness the mini, soft, pillowy orbs filled with flavor that nestled into the noodle and cheese layers of this comfort dish.
Uncooked mini meatballs
Cooked mini meatballs
Why This Recipe Is So Delicious
These meatballs are very tender thanks to soaking bread in milk before mixing them into the meat mixture. They also are bursting with flavor thanks to garlic, fresh mint and fresh basil.
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Magical Mini Meatballs
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
These mini meatballs are tender and flavorful and the heart of soul of Mini Meatball Lizagna. Along with fresh basil and parsley, they are enhanced with fresh mint, which gives them a a wonderfully fresh and balanced flavor.
Ingredients
- 2 lbs ground beef
- 1 lb ground pork (not sausage meat)
- 3 ounces good quality sandwich bread with crusts removed
- 1/3 cup whole milk
- 3 eggs
- 3/4 cups minced onions
- 2 TBSP minced garlic
- 2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup freshly grated Parmesan cheese
- 3 TBSP chopped Italian flat leaf parsley
- 3 TBSP chopped fresh mint
- 3 TBSP chopped fresh basil
Instructions
- Preheat oven to 400 degrees.
- Soak bread in milk in a large bowl for about 5 minutes (or until saturated and soft).
- Add eggs and beat them with a fork in the bowl with the milk and bread.
- Add onions, garlic, herbs, Parmesan, salt and pepper.
- Using clean hands or a plastic sandwich bag “mitt” stir mixture to combine.
- Scoop “mini meatballs,” using a 1 tsp (25mm) cookie scooper. (You can make them any size but will need to adjust cooking times accordingly.)
- Using wet hands, roll the meatballs to make them rounder.
- Place them on a parchment lined baking pan (or you can place a cooking grate on top of the parchment lined baking tray to separate any drippings.)
- Bake from 20 minutes or until they are cooked through.
Meatballs can be used immediately or can be cooled for use in lasagna assembly.
Notes
Meatballs can be frozen in vacuum sealed pouch for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Matriarch Muse
Liz Murray was born in 1914 in Throop, Pennsylvania. She studied home economics at Marywood College with a focus on culinary arts. She went on to serve as the head dietician at Clarks Summit State Hospital for 35 years. During that time, she directed and assisted her team to cook three meals per day for 1,600 people.
