Mini Meatballs Italian
Bring the flavors of Italy to your table with these tender and savory Mini Italian Meatballs. Made with a flavorful blend of ground beef and pork, these bite-sized delights are seasoned with Parmesan cheese, fresh parsley, garlic, and classic Italian herbs like oregano and basil. A touch of breadcrumbs and milk keeps them perfectly moist, while a drizzle of olive oil ensures a golden-brown finish straight from the oven. Ready in just 35 minutes, these versatile meatballs are perfect as a party appetizer, served alongside marinara and pasta, or added to your favorite soups. Whether for a weeknight dinner or entertaining guests, this quick and easy recipe offers an authentic Italian taste that everyone will love!
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Recipe Information
Ingredients
- 1 lb Ground beef (80/20 blend)
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 Egg
- 2 tbsp Milk
- 2 tbsp Chopped fresh parsley
- 2 cloves Minced garlic
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped parsley, garlic, dried oregano, dried basil, salt, and black pepper.
In a small bowl, whisk together the egg and milk until combined. Pour this mixture into the meat mixture.
Using clean hands or a spoon, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough.
Scoop out small portions of the mixture, about 1 tablespoon each, and roll them into balls. Place the meatballs on the prepared baking sheet, spacing them evenly apart.
Drizzle the olive oil over the meatballs or brush each lightly with the oil for added flavor and browning.
Bake the meatballs in the preheated oven for 12-15 minutes, or until they are cooked through and nicely browned. An internal temperature of 160°F (71°C) is recommended for safety.
Remove the meatballs from the oven and let them rest for 3-5 minutes before serving.
Serve the mini Italian meatballs on their own as appetizers, toss them in marinara sauce with pasta, or add them to soups for a hearty meal.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.2 g | 236% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 507 mg | 39% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1427 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
