Sarah's mini meatballs with penne

This recipe makes 30 mini meatballs. You can freeze them then take a few out to cook as needed. I love having something easy lurking in the freezer for those days I really don't feel like cooking.

Tip: I roll out the meatballs and place in a mini muffin pan. That way they are all the same size. I freeze them in the pan then transfer them to a ziploc bag for long term storage.

1 lb ground beef (90/10)
1 lb ground pork
1/2 onion, finely diced
3 garlic cloves, minced
1 egg
3/4 cup bread crumbs
1/4 cup fresh parsley, chopped
2 tsp each salt and pepper

- Over med heat saute onion and garlic in 1 tbs olive oil until soft.

- To large mixing bowl add ground beef, pork, egg, bread crumbs, parsley, S&P and cooled onion/garlic mixture. Mix together gently.

- Roll out mini meat balls and place in mini muffin pan. Put some aside for dinner and place the rest in freezer. Freeze overnight then transfer to ziploc bag for storage. (see tip above)

To cook meatballs:

- Add 2 tbs olive oil to saute pan. Brown mini meatballs on all sides then simmer in marinara sauce until cooked all the way through. About 10 min.
- Serve over pasta of choice with marinara sauce. Top with ricotta if desired.

** If using frozen meatballs be sure to defrost prior to browning step.
**These will keep in freezer for a few months.

Love these. They are so easy and this one recipe makes about 4 meals.
Husband approved

{Serve with}
Penne and marinara sauce
Ricotta optional
Garlic bread

25 - 30 min

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