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


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)


1Mix all together very well. Leave sit in the refrigerator for 10 minutes.
2Using 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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