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)
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
Nutrition
- Serving Size: 5–6 mini meatballs with sauce
- Calories: 290
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 80 mg
