Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Meatball Marinara Bites recipe

  • Author: Caroline

Ingredients

For the Mini Meatballs:

    • Ground Beef: 1 lb (450g), 80/20 blend preferred. Using 80/20 ground beef ensures juicy and flavorful meatballs. If you prefer leaner beef, you can use 85/15, but be mindful they might be slightly drier. Ground chuck is a great option for its flavor and fat content.

    • Italian Sausage (Sweet or Hot): ½ lb (225g), casings removed. Adding Italian sausage to the meatball mixture elevates the flavor profile, adding depth and a touch of spice (if using hot sausage). Remove the sausage casings to use just the ground sausage meat. You can use all ground beef if you prefer, but the sausage adds a wonderful complexity.

    • Breadcrumbs: ¾ cup, panko breadcrumbs preferred. Panko breadcrumbs create lighter and more tender meatballs due to their larger, flakier texture. You can also use regular breadcrumbs or gluten-free breadcrumbs if needed.

    • Milk: ¼ cup. Milk helps to keep the meatballs moist and tender. Whole milk or 2% milk works well. You can also use plant-based milk alternatives.

    • Egg: 1 large. The egg acts as a binder, holding the mini meatballs together and adding moisture.

    • Parmesan Cheese: ½ cup, grated. Freshly grated Parmesan cheese adds a salty, savory, and nutty flavor that enhances the meatballs. Use good quality Parmesan for the best taste.

    • Garlic: 3 cloves, minced. Freshly minced garlic is essential for the aromatic base of the meatballs.

    • Fresh Parsley: ¼ cup, finely chopped. Fresh parsley adds a bright, herbaceous note and a pop of freshness.

    • Italian Seasoning: 1 tablespoon. Italian seasoning is a blend of dried herbs (usually oregano, basil, rosemary, thyme, marjoram) that provides a classic Italian flavor profile.

    • Garlic Powder: 1 teaspoon. Garlic powder enhances the garlic flavor and adds a subtle savory depth.

    • Onion Powder: 1 teaspoon. Onion powder adds a touch of sweetness and savory complexity, working in harmony with the garlic powder.

    • Red Pepper Flakes: ½ teaspoon (optional, for a subtle kick). Red pepper flakes add a very mild heat. Omit if you prefer completely non-spicy meatballs, or increase for a spicier bite.

    • Salt: 1 teaspoon, or to taste. Salt is essential for seasoning and bringing out the flavors of all the ingredients.

    • Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent and aromatic bite.

    • Olive Oil: 1 tablespoon (for skillet cooking or baking, optional). Olive oil is used for cooking the meatballs in a skillet or baking them in the oven if you choose those methods.

For the Homemade Marinara Sauce:

    • Olive Oil: 2 tablespoons. Olive oil is used for sautéing the aromatics and forms the base of the rich marinara sauce. Extra virgin olive oil is recommended for its flavor.

    • Onion: ½ medium, finely chopped. Yellow or white onion works well. Finely chopping ensures it melts into the sauce.

    • Garlic: 4 cloves, minced. Freshly minced garlic is crucial for the aromatic depth of the marinara sauce.

    • Crushed Tomatoes: 28 oz (800g) can, good quality. Use good quality crushed tomatoes for the best flavor in your marinara sauce. San Marzano tomatoes are often a popular choice.

    • Tomato Paste: 2 tablespoons. Tomato paste adds concentrated tomato flavor and richness to the sauce.

    • Dried Oregano: 1 teaspoon. Dried oregano provides a warm, slightly peppery, and aromatic flavor that is classic in marinara sauce.

    • Dried Basil: 1 teaspoon. Dried basil adds a sweet, slightly peppery, and aromatic note to the marinara sauce.

    • Sugar: 1 teaspoon (optional, to balance acidity). A touch of sugar can help balance the acidity of the tomatoes, especially if they are particularly tart.

    • Salt: 1 teaspoon, or to taste. Salt is essential for seasoning and bringing out the flavors of the marinara sauce.

    • Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent and aromatic bite to the sauce.

    • Fresh Basil Leaves: ¼ cup, chopped (for garnish, optional). Fresh basil leaves, added at the end, provide a vibrant, fresh finish and a pop of color.

Instructions

Step 1: Prepare the Mini Meatball Mixture (Flavorful and Tender)

    1. Combine Meatball Ingredients: In a large bowl, gently combine ground beef, Italian sausage, panko breadcrumbs, milk, egg, grated Parmesan cheese, minced garlic, chopped fresh parsley, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper.

    1. Gentle Mixing is Key: Gently mix all the ingredients together with your hands until just combined. Avoid overmixing, as this will result in tough meatballs. Mix just until everything is evenly distributed and incorporated.

    1. Resting Period (Optional but Recommended): Cover the meatball mixture with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. Chilling the mixture helps the meatballs firm up, making them easier to shape, and allows the flavors to meld.

Step 2: Form the Mini Meatballs (Bite-Sized Perfection)

    1. Portion the Meatballs: Using a small spoon (teaspoon size) or a mini ice cream scoop, portion the meatball mixture into small, bite-sized meatballs, approximately 1-inch in diameter. You should get around 40-50 mini meatballs from this recipe.

    1. Shape Gently: Gently roll each portion into a smooth, round mini meatball. Be gentle and avoid pressing too firmly to keep them tender.

    1. Cooking Options (Choose your preferred method): You can cook the mini meatballs using one of the following methods: oven-baking or skillet-cooking. Baking is generally easier for mini meatballs as it’s more hands-off.

Step 3: Cook the Mini Meatballs (Oven or Skillet Options)

Option 1: Oven-Baked Mini Meatballs (Easy and Hands-Off)

    1. Preheat Oven: Preheat your oven to 400°F (200°C).

    1. Prepare Baking Sheet: Line a baking sheet with parchment paper or foil for easy cleanup.

    1. Arrange Mini Meatballs: Arrange the mini meatballs on the prepared baking sheet, leaving a little space between them.

    1. Bake: Bake in the preheated oven for 15-20 minutes, or until the mini meatballs are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).

Option 2: Skillet-Cooked Mini Meatballs (Quick and Crispy)

    1. Heat Olive Oil: Heat olive oil in a large skillet over medium-high heat.

    1. Brown Mini Meatballs in Batches: Add mini meatballs to the hot skillet in batches, being careful not to overcrowd the pan. Brown the mini meatballs on all sides, about 1-2 minutes per side, to develop a flavorful crust. You don’t need to cook them through at this stage, just sear the exterior.

    1. Remove from Skillet: Remove the browned mini meatballs from the skillet and set aside. They will finish cooking in the marinara sauce.

Step 4: Prepare the Homemade Marinara Sauce (Rich and Flavorful)

    1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add finely chopped onion and sauté for 5-7 minutes, or until softened and translucent.

    1. Add Garlic: Add minced garlic to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic.

    1. Incorporate Tomato Paste and Spices: Add tomato paste, dried oregano, and dried basil to the pot. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly. This step intensifies the tomato flavor.

    1. Add Crushed Tomatoes and Seasoning: Pour in crushed tomatoes, add sugar (if using), salt, and black pepper. Stir well to combine all ingredients.

    1. Simmer Sauce: Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. Simmering allows the flavors to meld and the sauce to thicken slightly.

Step 5: Simmer Mini Meatballs in Marinara Sauce (Flavor Infusion)

    1. Add Mini Meatballs to Sauce: Gently add the cooked mini meatballs to the simmering marinara sauce.

    1. Simmer Together: Simmer for another 10-15 minutes, allowing the mini meatballs to fully cook through (if skillet-cooked and not fully cooked yet) and absorb the flavors of the marinara sauce.

    1. Check for Doneness: Ensure the internal temperature of the mini meatballs is 165°F (74°C) if you are unsure if they are fully cooked.

    1. Taste and Adjust Seasoning: Taste the sauce and adjust seasoning as needed. Add more salt, pepper, or sugar to balance acidity, to your preference.

Step 6: Garnish and Serve (Bite-Sized Delights)

    1. Garnish with Fresh Basil: Stir in or sprinkle chopped fresh basil leaves over the Mini Meatball Marinara Bites.

    1. Optional Garnishes: Serve garnished with freshly grated Parmesan cheese and chopped fresh parsley, if desired.

    1. Serve Warm: Serve warm Mini Meatball Marinara Bites as appetizers. You can serve them directly from the pot, in a serving dish, or arrange them on a platter with toothpicks or small skewers for easy grabbing.

Nutrition

  • Serving Size: one normal portion
  • Calories: 250-300
  • Sugar:  5-7g
  • Sodium: 600-800mg
  • Fat:  15-20g
  • Saturated Fat:  7-9g
  • Carbohydrates:  10-15g
  • Fiber:  2-3g
  • Protein: 15-20g
  • Cholesterol:  60-80mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://hereasyrecipes.com/mini-meatball-marinara-bites-recipe/