Easy Mini Meatballs
These easy mini meatballs are tender, flavorful, and made with simple ingredients you probably already have in your kitchen. Made with ground beef, this recipe makes a big batch—perfect to freeze half! Use these delicious meatballs in Homemade Spaghetti-o’s or Italian Wedding Soup.
I love making them small because they’re easy for little hands to eat and they cook quickly. You can bake them in the oven and then toss them in your favorite marinara sauce for an easy dinner! Kids just love these tiny meatballs!
Why You’ll Love These Mini Meatballs
- Easy to make: Just mix, roll, and bake.
- Makes a big batch: You’ll get approximately 200 mini meatballs.
- Kid-friendly: They’re small, tender, and easy to eat.
- Freezer-friendly: Make them ahead and freeze for another meal.
Ingredients
- 2 pounds ground beef
- 1 cup Italian-style breadcrumbs
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ cup milk
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, optional
- Parchment paper
- Baking sheet- I’m using this half sheet pan
How to Make Mini Meatballs
1. Make the meatball mixture
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Add the breadcrumbs and milk to a large bowl and let them sit for a couple of minutes to soften.
Add the ground beef, eggs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, pepper, and parsley.
Gently mix everything together with your hands until just combined. Be careful not to overmix—the more you work the meat, the tougher your meatballs can become.
2. Roll the meatballs
Roll the mixture using 1 teaspoon measuring spoon and place them on the prepared baking sheet.
This recipe should make almost 200 mini meatballs, depending on how large or small you make them.
3. Bake
Bake for 15 minutes, or until the meatballs reach an internal temperature of 160°F.
For spaghetti and meatballs, toss the cooked meatballs with warm marinara sauce and let them simmer for a few minutes before serving.
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How to Freeze Mini Meatballs
These are perfect for meal prep. Let the cooked meatballs cool completely, then place them on a baking sheet in a single layer and freeze until solid.
Transfer the frozen meatballs to a freezer-safe bag or container and store for up to 3 months.
You can reheat them directly from frozen in marinara sauce on the stovetop or in a crock pot.
Tips for the Best Mini Meatballs
Don’t overmix. Gently combine the ingredients for tender meatballs.
Use parchment paper. It makes cleanup incredibly easy.
Make them the same size. This helps them cook evenly. I use a teaspoon to portion quickly.
Easy Crock Pot Meatball Appetizer
For an easy party appetizer, add your cooked meatballs to a crock pot with your favorite marinara sauce. Cover and cook on LOW for 2–3 hours, until hot. Keep the crock pot on warm for serving and set out toothpicks for an easy grab-and-go appetizer.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes! Ground turkey can be substituted for the ground beef. Because turkey is leaner, be careful not to overcook the meatballs.
Can I make these meatballs ahead of time?
Absolutely. Bake them up to 2 days ahead and refrigerate them, or freeze them for longer storage.
What temperature should meatballs be cooked to?
Ground beef meatballs should reach an internal temperature of 160°F.
Can I cook these in marinara sauce?
Yes. Baking them first gives you a little more control over the cooking time, then you can finish them in marinara sauce for extra flavor.
Easy, Delicious, and Freezer-Friendly!
These mini meatballs are one of those recipes you’ll want to keep in your back pocket. They’re easy enough for a weeknight dinner but also perfect for parties and game day. Make a big batch, freeze the extras, and you’ll always have an easy meal ready to go!
More Family Friendly Recipes
- Baked Feta, Sausage, Broccoli Pasta
- Air Fryer Whole Chicken
- Sheet Pan Ranch Chicken
- Marry Me Chicken Sausage Orzo Bake
- Chicken Fajita Pasta
- Chicken Piccata with Orzo
- Cheeseburger Pasta
- Bacon Wrapped Stuffed Chicken Breast
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Easy Mini Meatballs
Equipment
Ingredients
- 2 pounds ground beef
- 1 cup Italian-style breadcrumbs
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ cup milk
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper or foil.
- Add the breadcrumbs and milk to a large bowl and let them sit for 1-2 minutes to soften.
- Add the ground beef, eggs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, pepper, and parsley.
- Gently mix everything together with your hands until just combined. Be careful not to overmix—the more you work the meat, the tougher your meatballs can become.
- Roll the mixture using a 1-teaspoon measuring spoon and place them on the prepared baking sheet. This recipe should make almost 200 one teaspoon sized mini meatballs.
- Bake for 15 minutes, or until the meatballs reach an internal temperature of 160°F.
- For spaghetti and meatballs, toss the cooked meatballs with warm marinara sauce and let them simmer for a few minutes before serving.
Nutrition
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