Go Back

Mini Meatballs

These tiny, juicy meatballs are perfect for a quick dinner, kid-friendly, and freezer-friendly. They cook fast and taste delicious with pasta, salad, or on a snack board.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground beef, or half beef and half pork Using a mix of meats gives a richer taste.
  • 1/2 cup breadcrumbs or panko For a gluten-free option, use gluten-free breadcrumbs.
  • 1/4 cup milk Just enough to moisten the crumbs.
  • 1 piece egg Acts as a binder.
  • 2 tablespoons finely grated onion, with juices Adds sweetness to the meat.
  • 2 cloves garlic, minced or grated For flavor.
  • 1/4 cup grated Parmesan Optional for added depth.
  • 2 tablespoons chopped parsley or 1 teaspoon dried Italian seasoning Fresh herbs make dish aromatic.
  • 3/4 to 1 teaspoon kosher salt Adjust to taste.
  • 1/2 teaspoon black pepper For seasoning.
  • Olive oil spray or a little oil for the pan For greasing the pan.

Method
 

Preparation
  1. Heat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
  2. In a bowl, combine breadcrumbs and milk. Let it sit for 2 minutes to form a soft paste.
  3. Add egg, grated onion, garlic, Parmesan, parsley, salt, and pepper. Stir gently.
  4. Add the ground meat. Use your fingers to fold everything together until combined.
  5. Scoop the mixture into small one inch balls. Roll with damp hands to smooth them.
  6. Arrange on the pan with space between each. Lightly mist with oil.
Cooking
  1. Bake for 10 to 14 minutes, depending on size. They are done when lightly browned and cooked through.
  2. Rest the meatballs for 3 minutes. Toss with warm sauce or serve plain.

Notes

For even cooking, keep meatball sizes consistent. Store cooked meatballs in the fridge for up to 4 days. Freeze for longer storage, keeping them in an airtight container.