Mini Meatballs with Parmesan and Herb Marinara Dipping Sauce Recipe
These Mini Meatballs are a delicious and easy-to-make appetizer or snack, featuring a flavorful blend of ground beef or turkey, Parmesan cheese, fresh parsley, and Italian seasonings. They are baked to perfection and served warm with marinara sauce for dipping, making them a perfect party treat or family favorite.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: About 24 mini meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Meatball Ingredients
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Dipping Sauce
- Marinara sauce for dipping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the meatballs evenly.
- Mix Ingredients: In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated to ensure flavorful and cohesive meatballs.
- Form Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter. Make sure they are uniform in size for even cooking. Place the formed meatballs on a baking sheet lined with parchment paper to prevent sticking and for easy cleanup.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and nicely browned on the outside. The internal temperature should reach 160°F (71°C) for beef or turkey.
- Serve: Remove the meatballs from the oven and serve them warm with marinara sauce on the side for dipping. Enjoy as an appetizer, snack, or part of a meal.
Notes
- For a moister texture, you can soak the breadcrumbs in a little milk before mixing.
- Ground turkey is a leaner option that works well if you want a lighter meatball.
- Make sure not to overmix the meat to avoid tough meatballs.
- Use fresh parsley for the best flavor, but dried can be substituted if needed (use about 1 tablespoon).
- Check the meatballs towards the end of baking to avoid overcooking and drying them out.
- These meatballs can also be served with pasta, in sandwiches, or added to soups.
