Mini meatballs are so much more fun to eat than regular ol’ meatballs. I used half of the meatballs for Italian Wedding Soup and saved the other half for spaghetti and meatballs later in the week. This recipe yields about 70-75 1/2″ meatballs. If you make larger meatballs, you will need to cook them a bit longer.
Adapted from the kitchn
1 lb ground beef
1/2 c bread crumbs
1/4 c pecorino romano
1/4 c parmesan
3 T chopped fresh parsley
2 tsp minced garlic
1 tsp salt
1/2 tsp pepper
1 egg, lightly beaten
1) Preheat oven to 350 degrees.
2) Combine all ingredients in a large bowl; mix well.
3) Roll mixture into 1/2″ balls; place on greased baking sheet.
4) Back for 12 – 15 minutes, until cooked through.