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Mini Meatballs Recipe

Name: Mama Stortini's Restaurant & Bars Mini Meatballs Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.75 cup fresh breadcrumbs; 0.25 cup whole milk; 1 each large egg; 0.5 cup Parmesan cheese, finely grated; 2 cloves garlic, minced; 2 tbsp flat-leaf parsley, finely chopped; 1 tsp dried oregano; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbsp olive oil (for sautéing); 2 tbsp extra-virgin olive oil; 0.5 cup yellow onion, finely diced; 3 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbsp tomato paste; 1 tsp dried basil; 1 tsp dried oregano; 0.5 tsp sugar; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 4 leaves fresh basil leaves (optional, for finishing); 0.5 cup freshly grated Parmesan; 1 tbsp fresh parsley, chopped; 0.5 tsp lemon zest (optional)

Inspired by Mama Stortini's Restaurant & Bar

Time50m

Serves6

with Housemade Marinara and Parmesan

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Ingredients

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Meatballs

1 lb ground beef (80/20)

1/2 lb ground pork

3/4 cup fresh breadcrumbs

1/4 cup whole milk

1 each large egg

1/2 cup Parmesan cheese, finely grated

2 cloves Garlic, minced

2 tbsp flat-leaf parsley, finely chopped

1 tsp Dried oregano

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil (for sautéing)

Housemade Marinara

2 tbsp extra-virgin olive oil

1/2 cup yellow onion, finely diced

3 cloves Garlic, minced

28 oz crushed tomatoes (canned)

1 tbsp tomato paste

1 tsp dried basil

1 tsp Dried oregano

1/2 tsp sugar

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

4 leaves fresh basil leaves (optional, for finishing)

To Finish

1/2 cup freshly grated Parmesan

1 tbsp Fresh parsley, chopped

1/2 tsp lemon zest (optional)

Method

Meatballs

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Stir to combine and let soak for 5 minutes until the crumbs are moistened.

Mix meatball mixture

In a large bowl combine the ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, 1/2 cup finely grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Using your hands or a fork, gently mix until just combined — avoid overworking so the meatballs stay tender.

Form mini meatballs

Portion the mixture into approximately 1-inch meatballs (about 1 tablespoon of mixture each). You should get ~30–36 mini meatballs depending on exact sizing. Roll each between your palms to form smooth spheres and place on a rimmed baking sheet or tray.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. In batches (do not overcrowd), add meatballs and cook 2 minutes per side, turning to brown all sides evenly — they do not need to be fully cooked through. Transfer browned meatballs to a plate while you cook remaining batches.

Housemade Marinara

Sweat aromatics

In a large saucepan or deep skillet heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Build the sauce

Stir in the tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes, dried basil, dried oregano, 1/2 teaspoon sugar, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and red pepper flakes if using. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Gently add the browned mini meatballs into the simmering marinara. Reduce heat to low and partially cover. Simmer gently for 12–15 minutes, stirring occasionally and nudging meatballs so they stay submerged in sauce, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. If sauce thickens too much, add 1–2 tablespoons water.

Finish sauce

Right before serving, stir in torn fresh basil leaves (if using) and adjust seasoning to taste with salt and pepper.

To Finish & Serve

Spoon the meatballs and marinara into a warm serving bowl or individual appetizer spoons. Sprinkle the top with the remaining 1/2 cup freshly grated Parmesan, chopped fresh parsley and optional lemon zest for brightness.

Serve hot as an appetizer. Provide toothpicks or small forks for guests. Leftovers keep refrigerated in an airtight container for up to 3 days.