Description
These Mini Meatballs with Marinara Sauce are a delicious and easy-to-make appetizer or meal option, perfect for serving family and guests. Made with ground beef or your choice of turkey or chicken, seasoned with Italian spices and Parmesan cheese, then baked to juicy perfection. Served with a warm, flavorful marinara sauce and garnished with fresh basil and extra Parmesan cheese, these meatballs are sure to be a crowd-pleaser.
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
Sauce and 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 ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Stir the mixture gently until all ingredients are just combined—avoid overmixing to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into 1-inch meatballs, rolling them evenly with your hands. Place the meatballs spaced out evenly on the prepared baking sheet.
- Bake: Transfer the baking sheet to the oven and bake the meatballs for 20–25 minutes, or until they turn golden brown and reach an internal temperature of 165°F (74°C), ensuring they are fully cooked.
- Serve: While the meatballs bake, heat the marinara sauce in a pan until warm. Pour the sauce over the meatballs or serve it on the side as a dip. Garnish with extra grated Parmesan cheese and fresh basil leaves for added flavor and a beautiful presentation.
Notes
- To keep meatballs moist, do not overmix the meat mixture.
- You can substitute ground beef with turkey or chicken for a leaner option.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Check internal temperature with a meat thermometer to ensure meatballs are fully cooked.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
