Tiny Little Meatballs !

Colleen Sowa


These little meatballs are worth making and freezing...

When you are in a hurry... just have them thawed out and add to some pasta and sauce, sandwiches, soups and stews... the possibilities are endless!!!


★★★★★ 2 votes

200 or more (depending on the size you make them)
30 Min
50 Min
Pan Fry


Add to Grocery List

  • 1 1/2 lb
    pork sausage
  • 1 1/2 lb
    ground beef
  • 1 1/2 lb
    ground turkey
  • 1/2 tsp
    cayenne pepper
  • 2 tsp
    garlic powder
  • 1/2 tsp
    each: salt, pepper, italian seasoning
  • 1 Tbsp
    basil, dried
  • 5 large
  • 1 1/2
    sleves of saltine crackers (crushed very well)
  • 2 large
    onions (minced very fine)
  • 1 large
    bell pepper (any color... but i like red) (minced fine)

How to Make Tiny Little Meatballs !


  1. Mix all together very well. Leave sit in the refrigerator for 10 minutes.
  2. Using a teaspoon, make 1/2 - inch size meat balls.

    Put them in a skillet with a little olive oil. Cook until browned. Set on a baking sheet, when baking sheet is full, put it in a 350 degree oven for 10 minutes. Repeat until all are done.
  3. **** Let cool. Put some into 1 quart zipper bags. Freeze. When you need them, thaw completely before useing.
  4. **** Use these meatballs on pizzas, in spaghetti, or in soups.

    **** My 3 year old grandson likes to make "baby meatball sandwiches"

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