Italian Mini Meatballs
Comforting Italian Mini Meatballs simmered in marinara sauce, perfect for cozy dinners or casual gatherings.
Ingredients
For the meatballs
- ¾ lb ground beef (15%-20% fat) Lean turkey can also work well.
- ½ lb ground pork Ground chicken can be substituted.
- 1½ slices white bread (crusts removed, cut into small bits) Whole wheat bread can be used as a substitution.
- ¼ cup milk Use any milk, including plant-based options.
- 3 pieces button or cremini mushroom caps Experiment with other mild mushrooms if desired.
- 2 tbsp fresh parmesan (finely grated) Substitute with any hard cheese you have on hand.
- 2 tbsp onion (finely minced) Shallots could also work beautifully.
- 1 tbsp fresh parsley (chopped) Fresh basil or cilantro can be used instead.
- 1-2 cloves garlic (minced, to taste) Roasted garlic can impart sweetness.
- 1 small egg (well beaten) A flax egg can be used for a plant-based option.
- ½ tsp dried basil Oregano can be substituted.
- ¼ tsp dried oregano Thyme serves as an alternative.
- ¼ tsp fennel seed (crushed finely) Anise seed can be a replacement.
- pinch crushed red pepper flakes (to taste) Optional for adding mild heat.
- to taste sea salt and freshly cracked pepper Table salt can be used in a pinch.
For serving
- 1 jar marinara sauce or pomodoro sauce, warmed Feel free to use your favorite store-bought sauce.
Instructions
Preparation
- Warm the marinara sauce in a small Dutch oven over low heat.
- Combine the bread and milk in a bowl, allowing it to soak.
- In a food processor, pulse together the mushroom caps, parmesan cheese, onion, parsley, and garlic to form a paste.
- Add this mixture to the soaked bread along with the beaten egg, dried herbs, and seasonings; mix until just combined.
- Gently add the ground beef and pork without overmixing to avoid tough meatballs.
- Portion into 1-teaspoon-sized balls and roll into shape.
Cooking
- Heat oil in a large cast-iron skillet over medium heat.
- Add the meatballs ensuring enough space to allow for browning.
- Turn gently every couple of minutes until evenly browned, about 5-6 minutes.
- Nestle the meatballs into the simmering sauce and let them cook for 10-15 minutes.
Notes
Let your meatballs cool completely before storing in the fridge for up to three days. For longer storage, freeze uncooked for up to three months.