DirectionsIn 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.
(For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball.
Then roll between your palms to shape into balls.
Arrange in a single layer on a baking sheet or on two 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. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
Note: Frozen mini-meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes.