Get ready for the ultimate party or family favorite: Mini Meatballs with Marinara Sauce! These bite-sized wonders bring all the savory satisfaction of a classic Italian meal, but in a fun-sized format that’s totally irresistible. Whether you set them out as an appetizer or serve them over pasta for dinner, every juicy, cheesy little meatball is bathed in rich marinara sauce and packed with flavor. With simple ingredients and straightforward steps, this recipe guarantees maximum deliciousness with minimal fuss. Mini Meatballs with Marinara Sauce has become a beloved staple in my kitchen, and I can’t wait to share all my tips and tricks so it becomes a favorite in yours too.

Mini Meatballs with Marinara Sauce Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the magic behind these little meatballs. The ingredient list is refreshingly simple, but each component plays a crucial role—adding richness, moisture, zest, and that classic Italian soul. Every bite of Mini Meatballs with Marinara Sauce owes its perfect taste and texture to what’s inside!

Ground Beef (85/15): This blend offers the ideal balance of juicy fat and meaty flavor that makes the meatballs tender but never greasy.
Grated Parmesan Cheese: Adds a salty, nutty depth plus a delightful cheesiness in every bite.
Breadcrumbs: These help bind the mixture together and keep the meatballs soft instead of tough.
Egg: The essential binder; it holds everything together and adds a bit of moisture.
Garlic (minced): Fresh garlic brings a punchy, aromatic boost that makes the meatballs sing.
Dried Oregano: A classic Italian herb that infuses every bite with earthy, savory flavor.
Salt: Balances and lifts all the other flavors—don’t skip it!
Black Pepper: Just a dash provides a hint of heat and depth.
Chopped Fresh Parsley (optional): For a burst of color and bright, fresh flair.
Olive Oil: A quick sear in olive oil gives the meatballs a golden, flavorful crust.
Marinara Sauce (store-bought or homemade): The saucy bath that envelops each meatball with tomatoey, herby delight.

How to Make Mini Meatballs with Marinara Sauce

Step 1: Mix the Meatball Ingredients

Start by grabbing a large mixing bowl and adding your ground beef, grated Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, black pepper, and chopped parsley if you’re using it. With clean hands (or a fork), gently mix everything together until just combined. Overmixing can cause tough meatballs, so stop as soon as you see the mixture come together.

Step 2: Shape Into Mini Meatballs

Scoop up about a tablespoon of mixture for each meatball and roll it between your palms. You should get 30–35 mini meatballs, perfectly snackable. If you have a small cookie scoop, it makes this step even quicker and keeps all the meatballs the same size for even cooking.

Step 3: Brown the Meatballs

Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches (don’t overcrowd the pan!) and brown them on all sides. This takes about 5 to 6 minutes total and gives your Mini Meatballs with Marinara Sauce that irresistible golden crust while sealing in all the juicy goodness.

Step 4: Simmer in Marinara

After browning, return all the meatballs to the pan and pour over the marinara sauce. Cover and let everything simmer together over low heat for 15 to 20 minutes. The meatballs soak up the savory sauce while finishing cooking, resulting in moist, flavorful bites and a rich tomato base for serving.

Step 5: Serve and Savor

Your Mini Meatballs with Marinara Sauce are ready to shine! Serve them warm—either right from the skillet with toothpicks for a party, or piled high over spaghetti for a cozy dinner. However you enjoy them, don’t let a drop of that sauce go to waste!

How to Serve Mini Meatballs with Marinara Sauce

Garnishes

A flourish of garnishes can take your Mini Meatballs with Marinara Sauce from simple to stunning. Sprinkle freshly chopped parsley or more grated Parmesan over the top just before serving for added freshness and cheesy appeal. Want a touch of heat? A pinch of crushed red pepper flakes is fantastic.

Side Dishes

These mini meatballs pair beautifully with classic Italian sides. Serve them on a bed of buttered noodles, creamy polenta, or alongside crusty garlic bread that’s perfect for swiping through extra sauce. For a lighter option, a crisp Caesar salad or roasted vegetables on the side rounds out the meal beautifully.

Creative Ways to Present

Mini Meatballs with Marinara Sauce are endlessly versatile. Try spearing each meatball with a toothpick for a bite-sized appetizer platter, nestle them in slider buns for mini sandwiches, or tuck them into split hoagie rolls with mozzarella for irresistible meatball subs. They make killer party snacks or a comforting midweek dinner, whatever your mood!

Make Ahead and Storage

Storing Leftovers

Store any leftover Mini Meatballs with Marinara Sauce in an airtight container in the refrigerator. They’ll keep well for up to 4 days, and the flavors actually meld together even more as they sit—making leftovers something to look forward to!

Freezing

These meatballs are super freezer-friendly. To freeze, arrange cooled (cooked or uncooked) meatballs on a baking sheet and freeze until firm, then transfer to a zip-top bag or container. They’ll stay fresh for up to 2 months. For best results, freeze the sauce separately and combine when ready to serve.

Reheating

To reheat, just place the meatballs and sauce in a saucepan over low heat until warmed through, stirring occasionally. For single servings, a microwave works great—just cover and heat in short bursts until hot. If frozen, thaw overnight in the fridge before warming gently on the stove.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken make lighter, just-as-tasty alternatives for Mini Meatballs with Marinara Sauce. Use the same amount and follow the recipe as written for tender results.

What’s the secret to juicy, tender meatballs?

The real trick is to mix the ingredients gently and avoid overworking the meat. Also, don’t skip the breadcrumbs and cheese—together with the egg, they keep things soft and flavorful.

Is it better to use store-bought or homemade marinara sauce?

Either option is delicious in this recipe. A good-quality store-bought marinara is a great shortcut, but if you have homemade on hand, it will make your Mini Meatballs with Marinara Sauce feel extra special and authentic.

Can I prepare the meatballs in advance for a party?

You sure can! Roll the meatballs ahead of time and either refrigerate them (up to 24 hours) or freeze until ready to cook. That way, entertaining with Mini Meatballs with Marinara Sauce is absolutely stress-free.

What do I do if my mixture seems too wet or too dry?

If it’s too wet, add a bit more breadcrumbs until you can roll meatballs easily. If it’s too dry, a splash of milk or an extra egg yolk brings back moisture. Consistency is key for perfectly shaped mini meatballs!

Final Thoughts

I hope you feel as excited as I am to bring these Mini Meatballs with Marinara Sauce into your kitchen! They’re the kind of comforting, crowd-pleasing dish you’ll reach for again and again, whether you’re feeding family, friends, or just yourself on a cozy night in. Give them a try, and don’t be surprised if they become your new go-to too!

Mini Meatballs with Marinara Sauce Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These mini meatballs with marinara sauce are perfect for any occasion, whether as a savory appetizer or a hearty main course. Juicy meatballs coated in a rich tomato sauce, this recipe is a crowd-pleaser that will have everyone coming back for more.

Ingredients

Scale

For the Meatballs:

1 pound ground beef (85/15)
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)
1 tablespoon olive oil

For the Sauce:

2 cups marinara sauce (store-bought or homemade)

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Instructions

Prepare the Meatballs: In a large bowl, combine the ground beef, Parmesan, breadcrumbs, egg, garlic, oregano, salt, pepper, and parsley. Mix gently until just combined—do not overwork.
Shape the Meatballs: Scoop and roll the mixture into small 1-inch meatballs (about 30–35 total).
Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown on all sides, about 5–6 minutes total. Once browned, return them to the pan.
Add the Sauce: Pour marinara sauce over the meatballs. Cover and simmer on low for 15–20 minutes until the meatballs are cooked through.
Serve: Serve warm with toothpicks as an appetizer or over pasta as a main dish.

Notes

You can substitute ground turkey or chicken for a lighter option.
To make ahead, freeze uncooked meatballs on a tray, then transfer to a bag and freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer, Main Course
Method: Stovetop
Cuisine: Italian-American