I'm always on the lookout for new recipes that are tasty and easy. Things I can pull out of the freezer are even better. When I saw the addition of bacon to what is an already a food J and I enjoy, how could you go wrong?
Beyond that, Everyday Food offered suggestions for how to use these meatballs beyond the usual pasta and tomato sauce. Sunday afternoon, I whipped up a batch of these meatballs and froze them, raw, in baking tins in my freezer. I then dropped the meatballs into a Ziploc container and left them in the kitchen freezer. There's less than half a container left.
Today, we feature the making of the meatballs. Over the next few days, I'll show you how I used the meatballs for things that aren't spaghetti and meatballs.
I present to you now Everyday Food's March 2005 Mini Meatballs:
1 lb lean ground beefFrom Everday Food, March 2005
2 slices bacon, finely chopped
2 garlic cloves, minced
3 Tbsp grated Parmesan cheese
1 Tbsp bread crumbs
1 large egg
1/4 tsp ground nutmeg
salt and pepper
1. Combine all ingredients with your hands. Using 2 scoops of a teaspoon, form meatballs between your palms.
2. Place the meatballs in a single layer on a baking tray. Freeze for one hour, until firm. Transfer to an airtight container.
3. To use the meatballs straight from the freezer, Place meatballs on a baking tray and bake at 400F for 15 minutes, or until cooked through.