Mini meatballs are the ultimate versatile recipe! Enjoy them as an appetizer with dipping sauces, toss a few into soups and salads, or turn them into a complete meal. These scrumptious mini meatballs only take 15 minutes to bake, and you can prep them ahead of time to make things even easier.
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Appetizers are my favorite part of any game day (especially the Super Bowl.) I love the game, but my heart is in it for the apps.
I usually make these sheet pan nachos with ground beef or my favorite game-day chili recipe. But, when I need something that’s easy to transport, this mini meatballs recipe is my go-to.
You can enjoy them plain with dipping sauces or use them to make grape jelly cocktail meatballs!
Need more easy recipe ideas for your Super Bowl spread? I have lots of appetizers that would be perfect with these miniature meatballs.
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Why You Need Mini Meatballs In Your Life
Flavor bombs: This mini meatball recipe has so much flavor packed into a single bite!
Quick and easy: They're made with simple ingredients and cook up in just 15 minutes.
Make-ahead friendly: These are the best meatballs for meal prep and an easy protein to keep in the freezer.
Versatile: Switch up the seasonings to make spicy mini meatballs, turkey meatballs, or even gluten-free meatballs.
Here’s What You’ll Need
- Ground beef: I use 80/20 ground beef because it has enough fat to hold the meatballs together but it’s still pretty lean.
- Eggs: The eggs help bind the meatballs together.
- Bread crumbs: I love the texture of panko bread crumbs, but regular breadcrumbs work just as well.
- Worcestershire sauce: An easy way to add a lot of flavor.
- Dijon mustard: Adds just the right amount of spice and depth.
- Seasonings: Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
The Best Mini Meatballs in 3 Easy Steps
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Mix the ingredients:
- Combine ground beef, eggs, and breadcrumbs in a large bowl. Then, toss in the rest of the ingredients.
- Mix everything together until it’s well combined.
Portion out the meatballs:
- Line a baking sheet with foil (it makes cleanup so much easier) and place a baking rack on top.
- I use a food scale to measure 25-gram portions. Then, roll each one into a small ball and place the meatballs on the rack.
Bake and enjoy!
- Bake the little meatballs for about 15 minutes. They’re ready when the internal temperature reads 165°F.
- Let the baked meatballs cool slightly, then transfer to a serving dish and enjoy!
Expert Tips
Minimal mixing: For the best meatballs try not to overmix the meat. This can make the meatballs tougher and not as juicy.
Chilling helps: If you're having trouble rolling the meat mixture, chill it first. This will make it less sticky and easier to work with. Slightly wet hands also help with the stickiness.
No food scale? If you don’t have a food scale at home, you can use a tablespoon to help eyeball the measurement.
Mini Meatball Recipe Variations
- Big or small: They’re equally delicious! Just note you’ll need to adjust the baking time for larger meatballs.
- Protein: Feel free to use a different ground meat. Italian sausage, ground turkey, or ground pork would all work well. You can also mix and match.
- Egg-free: The egg adds extra flavor, but you can leave them out and the recipe will work just fine.
- Gluten-free: Instead of panko, look for gluten-free breadcrumbs at the store.
Serving Suggestions
You can enjoy these tiny meatballs solo or with any type of sauce. BBQ sauce and honey mustard are good staples. I also like to include Baja sauce or poblano sauce to the spread for a little variety.
Toss them into your favorite pasta with marinara sauce and parmesan cheese. They’re also really good drenched in sweet and sour sauce and served over rice with broccoli and cauliflower or simmered in a meatball stew.
Need a meal prep idea? Add a few small meatballs to your favorite salad for a protein boost.
Want to Make This Recipe Ahead of Time?
Homemade meatballs are THE BEST protein for meal prep since you can freeze them cooked or uncooked. I like to keep a big batch in the freezer and thaw (or cook) however many I need at a time.
Raw meatballs need to be flash-frozen in a single layer on a baking sheet first, so they don’t stick together. Once they’re frozen, you can toss them in a freezer bag. You'll just need to add 2-3 minutes to the baking time for frozen meatballs.
How To Store Leftover Mini Meatballs
Once they've cooled to room temperature, place any leftovers in an airtight container. They’ll keep in the fridge for up to 4 days.
The air fryer or oven is my favorite way to reheat meatballs if I'm having them as-is. Just be careful not to overcook them or they can become a little bit dry. Otherwise, I'll warm them over low heat in a sauce, like sweet and sour or tomato sauce.
Frequently Asked Questions
If you’re serving them as an appetizer, about 4-6 meatballs per person is a good amount. Add a couple extra per person if you’re serving them as a main dish.
The most likely culprit is overcooking. Since they’re small, these meatballs can overcook quickly, so be sure to keep a close eye on them.
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Mini Meatballs
Equipment
- Large sheet pan *Mine is 12x17 inches
- Baking rack
- Food gloves *Food gloves are convenient for rolling meatballs and make for easier cleanup, but they're not required.
- Food scale *For uniformity in meatball size! You can just eyeball it if you don't have a scale!
Ingredients
- 2 pounds ground beef *80/20% *see note below
- 2 large eggs *see note below
- ½ cup panko bread crumbs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons Italian seasonings
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Recipe Notes:
Ground beef: It's important to use a fattier ground beef for this recipe. The fat really helps hold the meatballs together so they don't crumble apart. Eggs: If you need to make this recipe egg free, you can simply leave them out! I've done this for my daughter who has an egg allergy and it worked great. General: I like making my meatballs in the oven, but you can also sauté on the stovetop in a large skillet.Instructions
- Preheat oven to 400℉.
- Measure ground beef, eggs and breadcrumbs into a large bowl.2 pounds ground beef, 2 large eggs, ½ cup panko bread crumbs
- Add Worcestershire sauce, Dijon mustard and seasonings.2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 2 teaspoons Italian seasonings, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper
- Using your hands or a spoon, mix everything together well! Be careful not to overwork the ground beef as it can become tough.
- Line your baking sheet with foil and place baking rack atop foil. You can leave your sheet unlined, but foil makes cleanup much easier.
- Use a food scale and measure mixture into 25 gram portions (a heaping tablespoon). You can eyeball size if you don't have a scale.
- Roll meatballs and place them on the rack. You'll have around 40 meatballs when you're done. Bake for about 15 minutes or until internal temperature reaches 165℉. Enjoy!
How To Store:
- Allow meatballs to cool and place leftovers in an airtight container. They’ll keep in the fridge for up to 4 days.
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