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
Scale
- 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