Best Mini Meatball Crostini Recipes

Mini Meatballs image

Provided by Trisha Yearwood

Time 1h30m

Yield 30 medium meatballs or 70 small

Number Of Ingredients 10

2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper
Salt and pepper

Steps:

Preheat the oven to 350 degrees F.
In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

Meatball Crostini image

Provided by Sandra Lee

Time 40m

Yield 12 servings

Number Of Ingredients 11

1 stick unsalted butter, at room temperature
2 teaspoons minced garlic
2 teaspoons finely chopped fresh oregano leaves (or 1 teaspoon dried)
1 teaspoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh basil leaves
Salt and freshly ground black pepper
1 loaf French baguette
1 (26-ounce) jar tomato basil pasta sauce
1 (16-ounce) block mozzarella cheese, sliced thin
1 (16-ounce) bag frozen, fully cooked meatballs, defrosted and sliced 1/4-inch thick
Parmesan, for garnish

Steps:

Preheat the oven to 375 degrees F, and line a sheet pan with parchment paper
Prepare the herb butter by combining all the ingredients together in a small bowl.. (Herb butter will keep well, wrapped tightly, in the refrigerator for a week or in the freezer for up to a month.)
Slice the baguette on the bias about 1/2-inch thick. Spread the herb butter on both sides of the baguette slices and arrange in 1 layer on the prepared sheet pan. Toast in the oven until golden brown and crisp on both sides, flipping halfway through, about 15 minutes.
Cover each crostini with 1 tablespoon pasta sauce. Top each with a slice of mozzarella and a meatball. Finish with another tablespoon of pasta sauce. Bake in the oven until the meatballs are warmed through and the cheese has melted, about 15 minutes. Top with a sprinkle of Parmesan and serve hot.

Mini Meatballs image

Provided by Martha Stewart

Time 20m

Yield Makes 40

Number Of Ingredients 9

1 pound lean ground beef
2 slices bacon (2 ounces), finely chopped
1/4 cup chopped fresh parsley
2 garlic cloves, minced
3 tablespoons grated Parmesan cheese
1 tablespoon plain dried breadcrumbs
1 large egg
1/8 teaspoon ground nutmeg
Coarse salt and ground pepper

Steps:

In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Simple Crostini image

Provided by Martha Stewart

Time 30m

Yield Makes 60

Number Of Ingredients 10

1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
White-Bean and Caper Crostini
Tomato-Basil Crostini
Artichoke-Dill Crostini
Salami-Ricotta Crostini
Pesto-Bocconcini Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini

Steps:

Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g