Miniature meatballs are undeniably charming.
Whether theyre beef, turkey, Impossible meat, orcovered in grape jellyI love them all.
They come in big, glorious batches, and eating several at a time is highly encouraged.
In fact, the servings are pleasantly deceptive.
Lets put more mini meatballs in everything.
Theyre not even spherical anymore!
Minis just work better.
You could argue that they take longer to prepare.
With so many more meatballs to shape, is it worth it?
Where can you add mini meatballs?
For soups, thinkItalian wedding soupand beyond.
Try adding them to chowders, creamy broccoli soup, or bulk up a French onion soup.
Add baby meatballs to salads for a flavor-packed switch from the usual sliced, grilled chicken.
Casseroles, stir fries, and tacos also make for excellent mini meatball meals.
Theyre even great for breakfast.
My boyfriend makes fantastic turkey meatballs and we try our best to save some for the next morning.
Garnish with a few slices of avocado on the side.
Line a sheet pan with foil and lightly coat with oil.
Use the 12 teaspoon of olive oil to thinly coat the bottom of a medium mixing bowl.
Add all of the seasonings and the turkey to the bowl.
Mix lightly with a fork until all of the seasonings get evenly dispersed among the meat.
Form the mini meatballs with a teaspoon or pinch off pieces if youre good at estimating volume by sight.
Roll them briefly in your hands and place them on the oiled and foiled sheet pan.
Teaspoon-sized meatballs should be close to an inch in diameter, about the same as a U.S. quarter.
Bake at 375F for 10 minutes.
Theyll look cooked but barely have any color.
Flip them and bake for an additional 10 minutes.
Enjoy by adding them to everything.
(These also cook up well on the stove top.
Cook over medium heat, and stir occasionally to brown evenly for about five minutes.)
