Bite Size Meatballs Recipes

MOM'S BEST BITE-SIZE MEATBALLS

Steps:

• Preheat oven to 400 degrees.
• Line 2 (15 x 10 x 1-inch) pans with foil; spray with cooking spray.
• Mix meat, stuffing mix, water and eggs until blended.
• Shape into 50 (1-1/2 inch) meatballs, place in prepared pans.
• Bake 16 minutes or until done (160 degrees).
• Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.
• Add meatballs to sauce; stir to coat evenly.
• How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

BITE-SIZE SOUP MEATBALLS

Steps:

• In large bowl combine all ingredients and mix well.
• Shape into 3/4" balls.
• You will have about 200 meatballs.
• Place on foil lined cookie sheets.
• Bake in a 350' oven for 20 minutes.
• Keep meatballs on baking sheet and when they are slightly cooled, place sheets in freezer.
• When meatballs are frozen solid, place in large freezer bag.
• They will be individually frozen so you can take out and use as much or as little as you need.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.