Homemade Mini Meatballs

Homemade Mini Meatballs

Tender bite-sized meatballs, browned until crusty and simmered in marinara for weeknight ease.

Total 45 min Makes 6 servings Calories 310/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat

These mini meatballs pack tender beef and pork with garlic, parmesan, and fresh herbs into bite-sized portions perfect for pasta, subs, or party appetizers. Browning them first builds a crusty exterior before a quick simmer in marinara sauce finishes cooking them through. Freezer-friendly and kid-approved, they come together faster than full-sized meatballs.

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup fine breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 2 cups marinara sauce

Method

  1. In a large bowl, combine breadcrumbs and milk; let sit 5 minutes until breadcrumbs absorb the milk.

  2. Add ground beef, ground pork, parmesan, egg, garlic, parsley, salt, pepper, and red pepper flakes to the bowl. Mix gently with your hands just until combined.

  3. Roll the mixture into 1-inch meatballs, about 1 tablespoon each, arranging them on a parchment-lined baking sheet. You should have about 36 meatballs.

  4. Heat olive oil in a 9-inch skillet over medium heat. Working in batches, brown the meatballs on all sides, about 5 minutes per batch, turning occasionally.

  5. Transfer browned meatballs to a plate and repeat with remaining batches, adding more oil to the skillet as needed.

  6. Return all meatballs to the skillet and pour marinara sauce over them. Bring to a gentle simmer over medium-low heat.

  7. Cover and simmer until meatballs are cooked through and reach an internal temperature of 160°F, about 15 minutes, stirring occasionally.

  8. Serve warm over pasta, tucked into rolls, or on their own with extra sauce spooned over top.

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Rate this recipe

★ 3.6 (1)

Homemade Mini Meatballs

These mini meatballs pack tender beef and pork with garlic, parmesan, and fresh herbs into bite-sized portions perfect for pasta, subs, or party appetizers. Browning them first builds a crusty exterior before a quick simmer in marinara sauce finishes cooking them through. Freezer-friendly and kid-approved, they come together faster than full-sized meatballs.

45 min 6 servings 310 cal

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup fine breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 2 cups marinara sauce

Method

  1. 1

    In a large bowl, combine breadcrumbs and milk; let sit 5 minutes until breadcrumbs absorb the milk.

  2. 2

    Add ground beef, ground pork, parmesan, egg, garlic, parsley, salt, pepper, and red pepper flakes to the bowl. Mix gently with your hands just until combined.

  3. 3

    Roll the mixture into 1-inch meatballs, about 1 tablespoon each, arranging them on a parchment-lined baking sheet. You should have about 36 meatballs.

  4. 4

    Heat olive oil in a 9-inch skillet over medium heat. Working in batches, brown the meatballs on all sides, about 5 minutes per batch, turning occasionally.

  5. 5

    Transfer browned meatballs to a plate and repeat with remaining batches, adding more oil to the skillet as needed.

  6. 6

    Return all meatballs to the skillet and pour marinara sauce over them. Bring to a gentle simmer over medium-low heat.

  7. 7

    Cover and simmer until meatballs are cooked through and reach an internal temperature of 160°F, about 15 minutes, stirring occasionally.

  8. 8

    Serve warm over pasta, tucked into rolls, or on their own with extra sauce spooned over top.