Mini Meatballs

Name: Mini Meatballs
Ingredients: ½ cup [70 g] finely diced white onion; ¼ cup [15 g] panko bread crumbs; ¼ cup [8 g] finely grated Parmesan cheese; ¼ cup [10 g] chopped fresh parsley; 3 Tbsp whole-milk ricotta; 1 egg, lightly beaten; 1 Tbsp tomato paste; 2 garlic cloves, minced; 1 tsp salt; ¼ tsp freshly ground black pepper; 1 lb [455 g] lean ground beef; Olive oil, for brushing

Preparation info

Makes 28 meatballs/Serves
4

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

These mini meatballs don’t take long; you can even bake them while your soup is simmering. Serve them on the side so people can decide if and how many meatballs they’d like in their soup. If you have leftovers, these meatballs are great in subs or on top of spaghetti as well!

Ingredients

½ cup [70 g] finely diced white onion
¼ cup [15

Leftovers

Method

Preheat the oven to 400°F [200°C] and grease a baking sheet.
In a large bowl, mix together the onion, bread crumbs, Parmesan, parsley, ricotta, egg, tomato paste, garlic, salt, and pepper. Using clean hands or a spatula, add the beef and mix just until