I must admit that meatballs & burger patties are some of the only items I like to meal prep. Second confession, I use the same recipe to make my meatballs and burger patties. They’re absolutely packed with flavour so why not? I usually make double the mixture which produces around 6 large burger patties and around 24 mini meatballs which I then freeze. For us that amounts to around 4 meals. These meatballs are great with served with pasta and a simple Marinara sauce, or to make delicious subs or sliders as I’ve done here.
Mini Meatballs
Delicious flavour packed meatballs that are great for meal prep and super versatile
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Ingredients
- 500 grams Free Range Lean Minced Beef
- 1 Tbsp Italian Herb mix (dried herbs)
- ¼ tsp Ground Black Pepper
- ½ tsp Salt
- 1 tsp Crushed Garlic Around 1 clove of garlic
- 1 Tbsp Finely chopped chives
- 1 tsp Wholegrain Mustard
- 2 Tbsp Finely grated Parmesan
- ½ Cup Breadcrumbs I use crushed Panko breadcrumbs
- 1 Egg
Instructions
- Combine all the ingredients in a bowl. Mix thoroughly but do not over mix. I do this with my hands to ensure the mixture is mixed through properly
- Roll by hand into approx. tablespoon measure sized balls. I get around 24 mini meatballs from this amount. If you are making burger patties you should get around 6 large patties
- If you are meal prepping, this is when to divide into meal portions and freeze (Defrost thoroughly before cooking)
- To cook, I use a little olive oil in a pan, then brown them on each side on medium heat for around 5 minutes. Then I turn down the heat to low and pop on a lid for them to fully cook without loosing too much moisture. Using the lid keeps them super succulent. Remember to stir or shake them so that they don't overcook on one side
- If you are cooking the full amount then you will have to cook them in batches in order not to crowd the pan. If your balls are larger then adjust your cooking time
- If making these for pasta, I follow the same first step in browning them, then I add my garlic, tinned tomatoes, herbs etc. before popping on the lid to cook further
Notes
These meatballs freeze really well. As do the burger patties made from the same mixture.
If using them for subs or sliders, or even canapes, when I don’t add the tomato sauce, I like to toss them in some sun-dried tomato pesto at the end of the cooking time, then I place a piece of Mozzarella on top (kept in place with a toothpick) and pop them in the oven for a few minutes until the cheese starts melting over the meatballs. Garnish with fresh basil and enjoy!
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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