Description
These Mini Meatballs with Marinara Sauce are a delicious and easy appetizer or dinner option. Made with ground beef, Parmesan cheese, and Italian seasoning, these bite-sized meatballs are baked to golden perfection and served with a flavorful marinara sauce. Perfect for a family meal or party snack, they offer a classic Italian taste with minimal prep and cook time.
Ingredients
Scale
Meatballs
- 1 lb ground beef (or turkey/chicken)
- ½ cup breadcrumbs (or gluten-free alternative)
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Marinara Sauce & Garnish
- 1 ½ cups marinara sauce (homemade or store-bought)
- Extra Parmesan cheese for garnish
- Fresh basil for garnish
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Meatball Mixture: In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined to keep the meatballs tender and juicy; avoid overmixing.
- Form the Meatballs: Roll the mixture into 1-inch sized meatballs. Place them evenly spaced on the prepared baking sheet to allow even cooking.
- Bake: Transfer the baking sheet to the preheated oven and bake the meatballs for 20 to 25 minutes. Bake until they turn golden brown and reach an internal temperature of 165°F (74°C) for safety and ideal texture.
- Serve: While the meatballs bake, heat the marinara sauce in a pan until warm. Once baked, either pour the sauce over the meatballs or serve it as a dipping sauce. Garnish with extra Parmesan cheese and fresh basil for added flavor and presentation.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a gluten-free version, use gluten-free breadcrumbs.
- Don’t overmix the meatball mixture to keep the meatballs tender and moist.
- Use a meat thermometer to ensure meatballs are cooked thoroughly to 165°F (74°C).
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
