Mini Meatballs Recipe

Hydrate breadcrumbs

Combine the breadcrumbs and milk in a small bowl and let sit for 5 minutes until the crumbs absorb the milk.

Mix meatball ingredients

In a large mixing bowl combine ground beef, ground pork, hydrated breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Gently mix with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Using a 1-tablespoon cookie scoop or a teaspoon, portion the mixture into approximately 1-inch meatballs (mini size). You should get about 36–40 meatballs. Roll each portion gently between your palms to form smooth balls; don’t compact them too tightly.

Brown the meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs in batches so they don't crowd the pan: cook 2–3 minutes per side, rotating to brown all sides. They do not need to be cooked through — just nicely browned. Transfer browned meatballs to a plate lined with paper towel.

Sauté aromatics

In a large saucepan or deep skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), red pepper flakes (if using), salt, and pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully add the browned mini meatballs to the simmering sauce, nestling them so they’re mostly covered. Reduce heat to low, partially cover the pan, and simmer gently for 20–25 minutes, stirring occasionally, until the meatballs are cooked through (internal temperature 160°F/71°C) and the sauce has slightly thickened. If using, stir in torn fresh basil leaves in the last 2 minutes of cooking.

Taste the sauce and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed. Transfer meatballs and marinara to a serving bowl. Sprinkle with grated Parmesan and chopped parsley if desired. Serve hot as an appetizer on toothpicks, over pasta, or on small rolls for sliders.