Classic Italian Mini Meatballs are tiny, flavorful bites of comfort that perfectly capture the essence of traditional Italian cooking. Each meatball is packed with rich, savory flavor, tender texture, and aromatic herbs that bring warmth and satisfaction to any meal. Whether simmered in marinara sauce, served over pasta, or enjoyed as appetizers, these little morsels are as versatile as they are delicious.
Why i love this recipe
I love this recipe because it showcases the heart of Italian cuisine — simplicity, freshness, and balance. The combination of ground beef and pork gives these meatballs a moist, juicy interior, while Parmesan, garlic, and parsley infuse each bite with authentic flavor. Their smaller size means they cook quickly and evenly, and every bite bursts with that classic Italian goodness.
This is a must try dish
This dish is a must-try because it’s easy to prepare, crowd-pleasing, and endlessly adaptable. Mini meatballs can elevate a simple bowl of spaghetti, enhance soups, or serve as the perfect party snack. They’re family-friendly, freezer-friendly, and perfect for meal prep. Once you make these from scratch, you’ll never want to go back to store-bought versions again.
Recipe Details
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: Approximately 290 kcal per serving
- Course: Appetizer / Main Course
- Cuisine: Italian
Ingredients
For the Mini Meatballs
- 1/2 pound (225 g) ground beef
- 1/2 pound (225 g) ground pork (or substitute with all beef)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 large egg, lightly beaten
- 2 tablespoons milk or water
- 2 tablespoons olive oil (for frying or brushing)
Optional (for serving)
- 2 cups marinara sauce (homemade or store-bought)
- Fresh basil or parsley, for garnish
- Extra Parmesan, for sprinkling
Cooking Directions
Step 1: Prepare the Meat Mixture
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes.
- Add the egg and milk, mixing gently until just combined. Avoid over-mixing to keep the meatballs tender.
Step 2: Shape the Mini Meatballs
- Roll the mixture into small balls, about 1 inch in diameter. You should get around 30–35 mini meatballs.
- Place them on a parchment-lined baking sheet or plate.
Step 3: Cook the Meatballs
Option 1 – Pan-Fried (Classic Method):
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs in batches, without overcrowding.
- Cook for 5–7 minutes, turning occasionally, until browned on all sides and cooked through.
Option 2 – Baked (Healthier Method):
- Preheat oven to 400°F (200°C).
- Arrange the meatballs on a lightly greased baking sheet.
- Bake for 15–18 minutes, until golden brown and cooked through.
Step 4: Add to Sauce (Optional)
- Warm marinara sauce in a large pan.
- Add cooked meatballs and simmer for 5–10 minutes to let them absorb the sauce’s flavor.
Step-by-Step Preparation Method
- Combine ingredients: Mix all meatball ingredients in a bowl until just combined.
- Shape: Roll into 1-inch mini balls.
- Cook: Fry or bake until golden brown and fully cooked.
- Simmer (optional): Add to marinara sauce and heat through.
- Serve: Plate with sauce, pasta, or toothpicks for appetizers.
How to Serve
- Serve mini meatballs with spaghetti and marinara sauce for a comforting Italian meal.
- Serve as party appetizers with toothpicks and dipping sauces like marinara or garlic aioli.
- Add them to Italian wedding soup or meatball subs.
- Garnish with fresh parsley, basil, or grated Parmesan for presentation.
Recipe Tips
- Use a combination of beef and pork for maximum flavor and tenderness.
- Don’t overmix the meat; gentle mixing keeps the texture light.
- Make all meatballs the same size for even cooking.
- If frying, avoid overcrowding the pan — cook in batches for the best browning.
- Chill shaped meatballs for 15 minutes before cooking to help them hold their shape.
Variations
- Spicy Mini Meatballs: Add more red pepper flakes or a dash of hot sauce to the mixture.
- Cheesy Center: Insert a small cube of mozzarella or provolone into each meatball before rolling.
- Herb-Loaded Version: Add chopped fresh basil, oregano, or thyme for an aromatic twist.
- Turkey or Chicken Meatballs: Substitute the beef and pork with lean ground turkey or chicken for a lighter option.
- Gluten-Free Meatballs: Use gluten-free breadcrumbs or crushed rice crackers.
- Baked in Sauce: Instead of frying, place raw meatballs in marinara sauce and bake covered for 25–30 minutes at 375°F (190°C) for extra tender results.
Freezing and Storage
- To Refrigerate: Store cooked meatballs in an airtight container with or without sauce for up to 4 days.
- To Freeze (Uncooked): Place uncooked meatballs on a tray and freeze until solid, then transfer to freezer bags. They can be frozen for up to 3 months.
- To Freeze (Cooked): Allow cooked meatballs to cool completely, then freeze in sauce or separately for up to 3 months.
- To Reheat: Thaw overnight in the fridge and warm gently in marinara sauce or the oven at 350°F (175°C).
Special Equipment Needed
- Large mixing bowl
- Baking sheet or parchment paper
- Skillet or non-stick frying pan (if pan-frying)
- Oven (if baking)
- Tongs or slotted spoon
- Meat thermometer (optional but helpful for ensuring doneness — internal temperature should reach 160°F / 71°C)
Conclusion
Classic Italian Mini Meatballs are a comforting, flavorful dish that brings the warmth of traditional Italian cooking to your table. These little bites are perfectly seasoned, tender, and versatile — ideal for everything from appetizers to main courses. Whether simmered in a rich marinara or served simply with toothpicks at a party, they never fail to impress. With simple ingredients and easy preparation, this recipe deserves a place in every home cook’s collection. Once you taste these homemade meatballs, you’ll understand why they’re a timeless Italian favorite.
Classic Italian Mini Meatballs
Description
Classic Italian Mini Meatballs are tiny, flavorful bites of comfort that perfectly capture the essence of traditional Italian cooking. Each meatball is packed with rich, savory flavor, tender texture, and aromatic herbs that bring warmth and satisfaction to any meal.
Ingredients
For the Mini Meatballs
Optional (for serving)
Instructions
-
Step 1: Prepare the Meat Mixture : In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes. Add the egg and milk, mixing gently until just combined. Avoid over-mixing to keep the meatballs tender.
-
Step 2: Shape the Mini Meatballs : Roll the mixture into small balls, about 1 inch in diameter. You should get around 30–35 mini meatballs. Place them on a parchment-lined baking sheet or plate.
-
Step 3: Cook the Meatballs : Option 1 – Pan-Fried (Classic Method): Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, without overcrowding. Cook for 5–7 minutes, turning occasionally, until browned on all sides and cooked through. Option 2 – Baked (Healthier Method): Preheat oven to 400°F (200°C). Arrange the meatballs on a lightly greased baking sheet. Bake for 15–18 minutes, until golden brown and cooked through.
-
Step 4: Add to Sauce (Optional) : Warm marinara sauce in a large pan. Add cooked meatballs and simmer for 5–10 minutes to let them absorb the sauce’s flavor.
