Mini Meatball Recipe
This Mini Meatball recipe is baked, not fried and loaded with classic Italian flavors. Perfect for serving in pastas, soups, and are freezer-friendly since this recipe makes an extra big batch!
Servings: 60 mini meatballs
Ingredients
- 1 pound lean ground beef
- 1/2 pound ground Italian sausage
- 1/4 cup Italian breadcrumbs
- 1 whole egg at room temperature
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 tablespoon milk
Instructions
- Preheat oven to 375 degrees F and linen a baking sheet with parchment paper, then top with a wire wrack and spray with nonstick cooking spray.
- In a large mixing bowl, combine all of the ingredients with your hand or a spoon until well combined. The mixture will seem moist but it will still hold its shape once rolled into balls.
- To form the balls, use a tablespoon to scoop mixture and then roll into a ball. Place on the prepared baking sheet and repeat until you've used up all the mixture.
- Bake the meatballs for about 15-20 minutes or until browned and evenly cooked through. The meatballs will be firm. Place the meatballs in your favorite marinara sauce and serve with pasta, spaghetti squash, zoodles, or you can also enjoy them plain as they are. Enjoy!