These flavorful, bite-sized meatballs are seasoned to perfection and served with warm marinara sauce, making them a deliciously romantic appetizer or a satisfying main course. Whether you’re planning a cozy dinner for two or a fun party dish, these mini meatballs are sure to impress!
Why You’ll Love This Recipe
- Quick and easy – Ready in just 30 minutes, perfect for busy weeknights.
- Versatile – Serve as an appetizer, over pasta, or in a sub sandwich.
- Rich and flavorful – Made with garlic, Parmesan, and Italian seasoning for an authentic taste.
- Perfect for meal prep – Store leftovers for a quick meal anytime.
- Customizable – Use beef, chicken, or turkey for different textures and flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or turkey
- Breadcrumbs
- Grated Parmesan cheese
- Egg
- Garlic, minced
- Italian seasoning
- Marinara sauce (for serving)
Directions
- Preheat the Oven – Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Meatball Mixture – In a large bowl, mix the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, and Italian seasoning. Combine until well mixed, but avoid overmixing to keep the meatballs tender.
- Form the Meatballs – Roll the mixture into 1-inch meatballs and place them evenly on the baking sheet.
- Bake – Transfer the meatballs to the oven and bake for 20–25 minutes, or until cooked through and golden brown.
- Serve – Heat the marinara sauce and serve as a dip or pour it over the meatballs. Garnish with extra Parmesan and fresh basil if desired.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 meatballs
- Calories: Approximately 140 kcal per serving
Variations
- Cheesy center – Stuff each meatball with a small cube of mozzarella for a melty surprise.
- Spicy kick – Add red pepper flakes or a dash of hot sauce to the meat mixture.
- Gluten-free – Use gluten-free breadcrumbs to keep this dish wheat-free.
- Herb boost – Add fresh basil or parsley for extra freshness.
- Different meats – Try using ground chicken for a lighter alternative.
Storage/Reheating
- Storage: Keep leftover meatballs in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze uncooked or cooked meatballs for up to 3 months in a sealed container.
- Reheating: Warm in the oven at 350°F (175°C) for about 10 minutes, or heat in a pan with marinara sauce.
FAQs
Can I make these meatballs ahead of time?
Yes! Prepare and refrigerate the uncooked meatballs for up to 24 hours before baking.
What can I serve with these meatballs?
They’re great with pasta, garlic bread, zoodles, or even as a meatball sub.
How do I keep my meatballs from drying out?
Avoid overmixing and use a mix of meats like beef and chicken for extra juiciness.
Can I cook these meatballs in a skillet instead of baking?
Yes! Fry them in a little oil over medium heat until browned and cooked through.
How do I make these meatballs keto-friendly?
Use almond flour instead of breadcrumbs to keep them low-carb.
Can I use store-bought marinara sauce?
Absolutely! But homemade marinara adds extra depth of flavor.
What’s the best way to shape the meatballs?
Use a cookie scoop or lightly oiled hands to keep them even-sized.
Can I double this recipe?
Yes! Just make sure not to overcrowd the baking sheet.
How do I know when the meatballs are done?
They should reach an internal temperature of 165°F (74°C) and be golden brown.
Can I make this recipe dairy-free?
Yes! Simply omit the Parmesan cheese or use a dairy-free alternative.
Conclusion
These Mini Meatballs with Marinara Sauce are a simple yet flavorful dish that works as an appetizer, main course, or party favorite. Whether you enjoy them on their own, over pasta, or in a sandwich, they’re sure to be a hit. Try them today and bring a little Italian comfort to your table!
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Mini Meatballs with Marinara Sauce
These Mini Meatballs with Marinara Sauce are tender, flavorful, and seasoned to perfection with garlic, Parmesan, and Italian herbs. Perfect as an appetizer, served over pasta, or in a meatball sub, these bite-sized delights are quick, easy, and meal-prep friendly. Ready in just 30 minutes, they bring classic Italian flavors to your table!
- Total Time: 30 minutes
- Yield: 12 mini meatballs
Ingredients
For the Meatballs:
- 1 lb ground beef (or turkey/chicken)
- ½ cup breadcrumbs (or gluten-free alternative)
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For Serving:
- 1 ½ cups marinara sauce (homemade or store-bought)
- Extra Parmesan cheese and fresh basil for garnish
Instructions
1️⃣ Preheat the Oven – Set oven to 375°F (190°C) and line a baking sheet with parchment paper.
2️⃣ Prepare the Meatball Mixture – In a large bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Stir until just combined—don’t overmix!
3️⃣ Form the Meatballs – Roll into 1-inch meatballs and place evenly on the baking sheet.
4️⃣ Bake – Transfer to the oven and bake for 20–25 minutes, or until meatballs are golden brown and cooked through (internal temp of 165°F (74°C)).
5️⃣ Serve – Heat the marinara sauce in a pan, then pour over the meatballs or serve as a dip. Garnish with extra Parmesan and fresh basil.
Notes
✔ Cheesy surprise – Stuff each meatball with a small cube of mozzarella for a melty center.
✔ Make it spicy – Add red pepper flakes or a dash of hot sauce to the mixture.
✔ Go gluten-free – Use gluten-free breadcrumbs or almond flour.
✔ Herb boost – Add fresh basil or parsley for extra freshness.
✔ Different meats – Try using ground turkey or chicken for a leaner option.
✔ Skillet method – Pan-fry meatballs in olive oil over medium heat until browned.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
