The Best Mini Meatballs
These are the best mini meatballs I make, and they are tender, juicy and packed with Italian flavor. A mix of ground beef and pork, Parmesan, garlic and fresh parsley gets rolled into bite-size balls and browned in a skillet. This easy mini meatballs recipe makes about 35 to 40 little meatballs in roughly 30 minutes.
They are so versatile: toss them with pasta, pile them into mini subs or drop them into my Easy 30 Minute Italian Meatball Soup. Kids love them and so do grown-ups.
Why You’ll Love These Mini Meatballs
- Tender and juicy thanks to a quick milk and breadcrumb panade.
- Bite-size and fast. Small meatballs cook in about 10 minutes.
- Beef and pork for the best flavor and texture.
- Endless ways to use them in pasta, soup, subs and appetizers.
Ingredients for Mini Meatballs
The Meat
80/20 ground beef and ground pork. The fat keeps the meatballs juicy.
The Panade
Italian-seasoned breadcrumbs soaked in whole milk. This is the secret to tender meatballs.
The Flavor
Finely grated Parmesan, an egg, fresh garlic, chopped parsley, Italian seasoning, salt, black pepper and a pinch of red pepper flakes.
For Cooking
A little olive oil for browning.
Swap note: For gluten-free mini meatballs, use gluten-free breadcrumbs. You can also use all beef, or swap in ground turkey for a lighter version.
How to Make Mini Meatballs
Step 1: Soak the breadcrumbs
Stir the breadcrumbs and milk together in a large bowl and let them sit 2 to 3 minutes until the milk is absorbed.
Step 2: Mix gently
Add the beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper and red pepper flakes. Mix with your hands just until combined. Overmixing makes tough meatballs.
Step 3: Roll
Roll the mixture into 3/4 to 1 inch balls. You should get about 35 to 40 mini meatballs.
Step 4: Brown
Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed, and cook 2 to 3 minutes per side until browned all over.
Step 5: Cook through and serve
Keep cooking until the centers reach 160°F, about 8 to 10 minutes total. Serve with marinara and pasta, in subs, in soup or straight from the skillet.
Carly’s Expert Tips
- Don’t skip the panade. Soaked breadcrumbs keep the meatballs soft and juicy.
- Use a small cookie scoop for even meatballs that cook at the same rate.
- Don’t crowd the pan. Give them space so they brown instead of steam.
- Check the temp. Mini meatballs are done at 160°F.
Make It Your Own
- Baked: Bake at 400°F for 12 to 15 minutes on a lined sheet pan.
- Turkey: Use ground turkey and add a little extra Parmesan for flavor.
- Swedish style: Simmer them in a creamy gravy and serve over egg noodles.
- Cheesy: Tuck a tiny cube of mozzarella into each one.
Make-Ahead and Meal Prep: Roll the meatballs up to 1 day ahead and keep them covered in the fridge. You can also freeze cooked mini meatballs on a sheet pan, then store them in a freezer bag for up to 3 months.
What to Serve With Mini Meatballs
Toss these mini meatballs with spaghetti and marinara, simmer them in my Easy 30 Minute Italian Meatball Soup or serve them with Easy 10-Minute Creamy Tomato Sauce. They also make a great party appetizer with toothpicks and warm marinara for dipping.
Storing and Reheating
Store cooked meatballs in an airtight container in the fridge for up to 4 days.
Reheat in marinara on the stove or in the microwave. Frozen cooked meatballs can go straight into simmering sauce or soup.
What People Ask About Mini Meatballs
How long do mini meatballs take to cook?
Mini meatballs take about 8 to 10 minutes in a skillet, or 12 to 15 minutes baked at 400°F, until they reach 160°F inside.
Can I use only ground beef for mini meatballs?
Yes, but the beef and pork combo gives a richer flavor and more tender texture.
How do I keep meatballs from falling apart?
Use the egg and soaked breadcrumbs, roll them firmly and let them brown before turning.
Can I freeze mini meatballs?
Yes. Freeze them raw or cooked for up to 3 months.
The Best Mini Meatballs
Ingredients
Method
- Add the breadcrumbs and milk to a large bowl. Stir and let sit for 2–3 minutes until the breadcrumbs have absorbed the milk.
- Add the ground beef, ground pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes. Gently mix with your hands just until everything is combined. Be careful not to overmix.
- Roll the mixture into small meatballs, about 3/4–1 inch each. You should get approximately 35–40 mini meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Cook for 2–3 minutes per side, turning as needed, until browned all over.
- Continue cooking until the centers reach 160°F, about 8–10 minutes total depending on their size.
- Serve these mini meatballs with marinara and pasta, make mini meatball subs, add them to soup, serve them as an appetizer, or eat them straight from the skillet.
Notes
- Be careful not to overmix the meatball mixture to keep them tender.
- Feel free to adjust the size of the meatballs to your preference.
