Mini Meatballs With Marinara Recipe

Soak breadcrumbs

In a small bowl combine the breadcrumbs and whole milk; let sit for 5 minutes until milk is absorbed and breadcrumbs are softened.

Mix meatball mixture

In a large bowl add ground beef, ground pork, softened breadcrumbs, egg, grated Parmesan, finely chopped parsley, minced garlic (2 cloves), very finely chopped onion, dried oregano, kosher salt, and black pepper. Use your hands or a fork to gently combine until just combined — do not overwork or the meatballs will be dense.

Portion and shape

Line a baking sheet with parchment. Using a small cookie scoop or spoon, portion the mixture into approximately 1-inch meatballs (mini size). You should get about 30–36 meatballs depending on exact size. Roll each portion gently between your palms to form smooth balls; avoid compressing them too tightly.

Brown the meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, turning carefully with tongs or a spoon, about 2–3 minutes per side. 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 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add minced garlic (3 cloves) and cook until fragrant, about 30–45 seconds; do not let it brown.

Build the sauce

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

Simmer with meatballs

Carefully add the browned meatballs into the simmering sauce, nestling them into the liquid. Reduce heat to low so the sauce is at a gentle simmer. Cover partially and simmer for 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and flavors meld, stirring gently once or twice to prevent sticking.

Finish sauce

Taste and adjust seasoning with additional salt, pepper or a pinch more sugar if needed. Stir in torn fresh basil leaves just before serving, if using.

Spoon meatballs and marinara into a serving bowl or individual plates. Sprinkle with freshly grated Parmesan and chopped fresh parsley. Serve hot alongside crusty bread, on small skewers as an appetizer, or over pasta if desired.

Leftovers: store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.