Mini Italian Meatballs

 

These mini meatballs are baked instead of fried,

they are much easier to prepare and healthier than traditional fried meatballs.

 

 

INGREDIENTS (Makes about 24 mini meatballs)

This recipe is suitable for freezing. See note below.

 

Mini Meatballs:

500g Pork & Veal Mince

1 Slice of Bread, crust removed

1/3 Cup (80ml) Milk

1 Onion, coarsely grated

2 Tbsps Continental Parsley or Baby Spinach, coarsely chopped

1/2 Tsp Dried Thyme

2 Garlic Cloves, minced

1/4 Cup of Parmesan Cheese, finely grated

1 Egg, lightly whisked

Sea Salt

Freshly Ground Pepper

 

My Very Simple Tomato Pasta Sauce:
(Cheat's Version)

300ml Jar of Passata (tomato pasta sauce)

1 Clove of Garlic, minced

1 Tsp of Raw Sugar 

1 Tbsp of Extra Virgin Olive Oil

Sea Salt & Freshly Cracked Pepper, to season

 

Dried Pasta, of your choice 

Parmesan Cheese, shaved or grated

METHOD

Put the milk and bread in a small saucepan and place over a low heat. When the bread has absorbed the milk, remove from heat and mash with a fork. Allow to cool.

 

Whilst the bread is cooling.

 

To make my very simple tomato pasta sauce (cheat's version):

 

Pour the passata in a saucepan over a medium heat for 5 minutes, stirring occasionally.

 

Add the remaining ingredients, cook for 1 minute then remove from the heat.

 

Preheat oven to 200°C.

 

To make the mini meatballs:

Combine mince, onion, parsley, thyme, garlic, egg, parmesan, and bread in a bowl.

Season with salt and pepper.

Use clean wet hands to roll 1 tablespoonful of the mixture into a mini ball.

Repeat with the remaining mixture.

Place as many meatballs for one meal into a small ceramic baking dish

and pour over the simple tomato pasta sauce.

Cover the dish with foil and bake for 10 minutes.

Remove the foil and bake for a further 10 minutes or until the meatballs are cooked through.

Meanwhile, cook the pasta in a large saucepan of salted boiling water

 following packet directions or until al dente. Drain and return to the pan.

Divide the pasta among serving bowls and top with the meatball mixture.

To Serve:

 

Sprinkle with some extra parmesan cheese.

 

The Extra Mini Meatballs to Freeze

Place the remaining meatballs (the ones you are going to freeze) on a lined oven tray,

and place in the oven and bake for 10 to 15 minutes (uncovered).

Can be frozen for up to 3 months. 

 



I first created this meatball recipe when my girls were much younger: 

- Millie (3) & Poppy (20 months)

 

Millie loved helping then to mix the ingredients, and roll the meatballs!
And 3 years on: both her & Poppy still do!