Perfect Mini Meatballs
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If you’re looking for tiny, tender mini meatballs that can go from appetizer to soup to pasta in minutes, this recipe has you covered. I’ve been making these bite-sized meatballs for years, and they’ve become my go-to whether I’m making Italian wedding soup, need a crowd-pleasing appetizer with my quick marinara sauce, or want to add protein to some of my weeknight pasta dishes.
They’re like the little black dress of meatballs – they go with everything.
Why Make This
- Versatile: works in soups, as appetizers, or with pasta
- Perfect portion size for kids and parties
- Quick bake time
- Can be made ahead and frozen
Ingredient Notes
Breadcrumbs and eggs are crucial for keeping these meatballs tender – don’t skip them. If you need gluten-free, gluten-free breadcrumbs work beautifully.
The granulated garlic gives a milder flavor than fresh, but you can substitute 2-3 minced fresh cloves if you prefer.
For the cheese, pre-grated is fine, but freshly grated Parmigiano-Reggiano adds incredible depth.
See the recipe card for the full ingredient list.
Methods Overview
The magic of these mini meatballs lies in the rolling technique. Instead of tediously forming individual balls, we suggest creating a log of meat mixture, cut it into perfectly-sized pieces, and roll them quickly into spheres.
This method not only saves time but ensures uniform size for even cooking. A quick high-heat bake gives you beautifully browned exteriors while keeping the centers juicy.
Tips and Techniques
- Lightly oil your hands and the rolling surface before handling the meat mixture to prevent sticking
- For evenly-sized meatballs, make your initial log about 1-inch in diameter
- Score marks at 1/2-inch intervals before cutting for consistent portioning
- Don’t overwork the meat mixture – mix just until combined
- Let meatballs rest 2-3 minutes after baking before serving
- Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Perfect Mini Meatballs
Ingredients
- 1 pound ground beef may use ground turkey or chicken instead; see NOTE 1
- 2 large eggs
- 1 medium onion finely diced
- 1 teaspoon granulated garlic I like the milder taste of granulated here
- 1 cup breadcrumbs plus more if needed; see NOTE 1
- 1/2 cup parmesan cheese grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 475°F and line a baking sheet with parchment paper or foil. I like to lightly oil the aluminum foil, but this isn't needed for parchment.
- In a large bowl, combine the beef, eggs, onion, garlic, breadcrumbs, cheese, salt, and pepper.
- Mix gently with your hands until just combined, avoiding overmixing.
- The perfect mixture should have just enough breadcrumbs to hold shape when forming into a ball. Add more if necessary.
- Using a teaspoon for consistent sizing, form into 1/2-inch meatballs (about the size of a large marble).
- Alternatively, form the meat mixture into a 1-inch diameter rope on a lightly oiled surface and cut into 1/2-inch pieces, then quickly roll each piece between palms to form mini meatballs. You can use slightly damp hands to prevent sticking or cooking spray on your hands and the roll.
- Place meatballs on prepared baking sheet, leaving small gaps between each.
- Bake at 475°F for 8-9 minutes or until lightly browned and cooked.
To Serve
- Serve with marinara sauce on the side as an appetizer or in soup, stews, or pasta dishes.