There are certain recipes that just feel like home, and these Baked Italian Mini Meatballs are one of them. I grew up rolling little meatballs in my Nonna’s kitchen while sauce simmered on the stove all afternoon. She never measured anything, yet every batch tasted exactly right. These mini meatballs are just like Nonna's...tender, full of Parmesan cheese and garlic, and they always disappear fast. Everyone loves the great flavors, especially that cheesy and savory bite that makes you go back for just one more.
If you love meatball recipes as much as I do, you’ll want to save this one right away. These little meatballs are the perfect size for appetizers, adding to marinara sauce, or serving with your favorite pasta. Love meatballs? For a more traditional version, try my Italian meatballs and Italian chicken meatballs. They are all family favorites and worth trying next time you are planning dinners or meal prep for the week.
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Ingredient Notes
See recipe card for quantities.
Ground beef and ground pork: Using both gives the meat mixture great balance. The beef brings rich flavor while the pork adds softness and keeps the mini meatballs from drying out.
Parmesan cheese: Freshly grated parmesan cheese melts into the meat mixture and helps develop that signature savory taste.
Italian-style breadcrumbs: These help hold everything together and keep the texture tender.
Olive oil: Just a touch adds moisture and helps the meat mixture combine without becoming tough.
Step by Step Instructions
Step 1: In a large bowl, combine the ground beef, ground pork, Parmesan, breadcrumbs, egg, water, olive oil, garlic, parsley, Italian seasoning, salt, and pepper.
Step 2: Mix gently just until everything is combined, being careful not to overwork the meat.
Step 3: Scoop and roll the mixture into small meatballs, then place them on the baking sheet in a single layer. You should have about 30.
Step 4: Bake for 18 to 20 minutes, or until golden brown and cooked through. For a little extra color, broil for a couple of minutes at the end.
Storage and Make Ahead
To Store: Once cooled, place cooked meatballs in an airtight container and refrigerate for up to 3 days.
To Freeze: Place cooked meatballs on a baking sheet and freeze until solid. Transfer to freezer bags and store for up to 2 months.
To Make Ahead: Roll the meatballs and refrigerate the uncooked tray for up to one day before baking.
Baked Italian Mini Meatballs
Ingredients
- 1 pound ground beef chuck 80/20
- ½ pound ground pork
- 1 cup freshly grated Parmesan cheese
- ⅓ cup Italian-style breadcrumbs
- 1 large egg
- 2 tablespoons purified water
- 1 tablespoon olive oil
- 2 teaspoons granulated garlic
- 1 teaspoon dried parsley flakes
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Set your oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine 1 pound of ground beef, ½ pound of ground pork, 1 cup of Parmesan cheese,⅓ cup of breadcrumbs, 1 egg, 2 tablespoons of water, 1 tablespoon of olive oil, 2 teaspoons of garlic powder, 1 teaspoon of parsley, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of pepper. Gently mix all the ingredients together until they are evenly combined; avoid overworking the mixture.
- Scoop about a tablespoon of the mixture at a time and roll into mini meatballs. You should get around 30. Place them on the prepared baking sheet with some space in between.
- Bake for 18-20 minutes, or until browned and cooked through. If you like a bit of crispiness, broil them for 1-2 minutes at the end.
Notes
- Mix gently: Overworking the meat makes the meatballs tough. Use a light hand and stop as soon as everything is combined.
- Rest before shaping: Let the mixture sit 5–10 minutes so the breadcrumbs hydrate. It makes rolling easier and keeps the meatballs tender.
- Keep sizes even: Use a small cookie scoop or tablespoon measure for consistent mini meatballs that cook evenly.
- Don’t skip the binder: The egg and breadcrumbs work together to hold everything in place so the meatballs don’t fall apart.
Nutrition
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