Tender Beef Mini Meatballs (Printable)

Savory mini beef meatballs baked and coated in a rich tomato sauce with herbs and spices.

# What You Need:

→ Meatballs

01 - 1 lb ground beef
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Sauce

10 - 1 cup tomato sauce
11 - 1 tbsp olive oil
12 - 1 tbsp honey or brown sugar
13 - 1 tbsp Worcestershire sauce
14 - 1 tsp dried oregano
15 - 1/2 tsp garlic powder

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, blend ground beef, egg, breadcrumbs, Parmesan cheese, garlic, parsley, salt, black pepper, and red pepper flakes if used, mixing until just incorporated without overworking.
03 - Shape the mixture into 1-inch diameter balls and arrange them on the prepared baking sheet.
04 - Bake meatballs for 15 minutes until browned and fully cooked.
05 - While meatballs bake, combine tomato sauce, olive oil, honey or brown sugar, Worcestershire sauce, oregano, and garlic powder in a saucepan over medium heat; simmer for 5 minutes, stirring occasionally.
06 - Transfer baked meatballs into the saucepan, gently toss to coat, and simmer together for 3 to 5 minutes to meld flavors.
07 - Serve warm, optionally garnished with additional parsley and accompanied by toothpicks for easy handling.

# Expert Tips:

01 -
  • They're ready in 40 minutes from bare counter to toothpick, so last-minute guests become a breeze instead of a panic.
  • The sauce does the heavy lifting—it transforms simple beef into something that tastes like you've been cooking all day.
  • Make them ahead and reheat; they actually taste better the next day when the flavors have gotten to know each other.
02 -
  • Don't mix the meat mixture with anything other than your hands or a spoon—a food processor or over-mixing turns it into paste, and you've lost the game before the oven even comes on.
  • The sauce is where the magic lives; don't skimp on simmering time or good tomato sauce, because thin or bitter sauce makes even perfect meatballs feel flat.
03 -
  • Use a cookie scoop to roll uniform meatballs fast and with less mess on your hands.
  • Let the meat mixture rest in the fridge for 30 minutes before rolling if you have the time; it holds together better and cooks more evenly.

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