Mini Meatballs Recipe

Name: Mini Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One recipe Vegetable Stock; 1/3 pound (151 g) ground veal; 1/3 pound (151 g) ground pork; 1/3 pound (151 g) ground chicken; 1 clove garlic, finely chopped; 2 tablespoons Homemade Breadcrumbs; 1 tablespoon chopped fresh parsley; 1 large egg; 1/4 cup (59 mL) milk; Sea salt and freshly ground black pepper, to taste; 2 tablespoons freshly grated pecorino, plus more, for sprinkling

Servings: persons

One recipe Vegetable Stock
1/3 pound (151 g) ground veal
1/3 pound (151 g) ground pork
1/3 pound (151 g) ground chicken
1 clove garlic, finely chopped
2 tablespoons Homemade Breadcrumbs
1 tablespoon chopped fresh parsley
1 large egg
1/4 cup (59 mL) milk
Sea salt and freshly ground black pepper, to taste
2 tablespoons freshly grated pecorino, plus more, for sprinkling

1
TO MAKE THE MEATBALLS:
2
In a medium bowl, combine all the ingredients except the pecorino for sprinkling and stir until the mixture is uniform.
3
Let rest for 30 minutes.
4
Make meatballs 1/2 inch (13 mm) in diameter and place them on a baking sheet.
5
Freeze for at least 2 hours (or overnight).
6
Take the meatballs out of the freezer 5 minutes before cooking.
7
In a medium (8- to 12-quart [6- to l4-L]) stockpot, warm the Vegetable Stock over medium heat.
8
Once the stock is warmed through, put the frozen meatballs, several at a time, into the stockpot.
9
Boil the meatballs for 7 to 8 minutes, until they are cooked through.
10
With a slotted spoon, take the meatballs out of the stock and place them on a plate lined with paper towels.
11
Transfer the meatballs to a serving platter and serve warm, sprinkled with the remaining pecorino.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One recipe Vegetable Stock, 1/3 pound (151 g) ground veal, 1/3 pound (151 g) ground pork, 1/3 pound (151 g) ground chicken, and more.

Yes, Mini Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions