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Mini Meatballs
Picky eater approved mini meatballs that everyone will actually eat for dinner? Yes! If you have a kid who isn't too excited about meat, you have to give
Prep
10 min
Cook
13 min
Total
23 min
Serves
6
Instructions
- 01
Preheat the oven to 375 F.
- 02
Make a panade: Soak the breadcrumbs in milk for a few minutes until they absorb the liquid. This keeps the meatballs tender.
- 03
Mix the rest of the ingredients together gently: Combine the ground beef, soaked breadcrumbs, egg, salt and pepper, and other seasonings. Don’t overmix—just fold everything together lightly.
- 04
Form mini meatballs: Roll them into tablespoon size balls. If they’re sticky, lightly oil your hands. I used a tablespoon to scoop the meat mixture, and then lightly rolled into a more uniform ball shape.
- 05
Bake for even cooking: Arrange them on a parchment-lined baking sheet and bake at 375°F for 10-13 minutes.
- 06
Steam for extra moisture (optional): Right after baking, place them in a covered container for a few minutes—this traps steam and keeps them soft. Then serve.
- 07
If freezing, let them cool completely before storing in an airtight container for up to 1 to 2 months.
Nutrition
per serving · 1 serving
- Calories
- 223
- Protein
- 16g
- Carbs
- 4.5g
- Fat
- 12g
- Sodium
- 316mg
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