These meatballs are broiled rather than simmered in sauce, so they’re quick and easy to prepare. Make a bunch ahead and freeze, ready for a quick pasta dinner, party hors d’oeuvres (serve with toothpicks and dipping sauce), or an afternoon snack for your teenage son.
Adapted for kosher cooking from Cuisine at Home
Makes 28 meatballs
2 strips Beef Bacon, diced
1⁄4 cup onion, very finely minced
1 clove garlic, minced
1⁄2 lb Ground Beef, or 1/4 lb each ground beef and Ground Turkey
1⁄4 cup dry bread crumbs
2 tablespoons minced fresh parsley
1⁄2 teaspoon paprika
1⁄2 teaspoon black pepper
1 egg, beaten
- Preheat oven to 400°. Coat a broiler pan with nonstick spray.
- Sauté bacon in a skillet over medium-high heat until starting to crisp, about 4 minutes. Remove and set aside on a paper-towel-lined plate. Pour off all but 1 tablespoon drippings from skillet.
- Sauté onion in same skillet in reserved drippings over medium heat until softened, about 3 minutes. Add garlic to skillet and cook, 1 minute.
- Combine beef, bacon, onion mixture, bread crumbs, parsley, paprika, and pepper in a large bowl. Stir in beaten egg.
- Form mixture into 1-inch meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.