This Homemade mini meatballs recipe is healthier and so moist and lip-smacking! These protein-packed, bite-sized delights are versatile, easy to make, and perfect for everything from pasta, soups, appetizers, or snacks. This ultimate guide will show you how to make the best homemade mini meatballs with your protein and cooking method of choice, that are sure to impress even the littlest people.
Updated on November 28, 2025
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I make lots of meatballs and other finger foods in my home. Thus, homemade meatballs are a go-to recipe when I have time and want to go for wholesome, meaty, and delicious.
In addition to some of my easy, everyday protein-rich meals like Asian chicken lentil soup, air fryer salmon bites, and chicken with string beans…meatballs keep everyone satisfied and work as a healthy savory snack.
What Are Mini Meatballs?
Mini meatballs are smaller versions of traditional meatballs, typically about 1 inch in diameter.
- perfect for soups, sliders, or party platters like making little skewers as an appetizer
- super kid friendly
- packed with flavor and stay tender and juicy when prepared correctly
- great for meal prep
- freezable
- protein rich snack
Types of Meat for Mini Meatballs
The type of meat you choose plays a big role in flavor and texture. Here are some common options:
- Ground Beef: Classic and rich in flavor, with a higher fat content for extra juiciness. Go for not more than 80% lean.
- Ground Pork: Adds tenderness and pairs well with sweet sauces.
- Ground Turkey or Chicken: Leaner options for a lighter, healthier choice.
- Combination: Try a Filipino version of mix with beef, pork, and shrimp! Even make it more flavorful with mixing pork and lamb, or try vegan meat with some added chickpeas or lentils.
- Plant-Based Alternatives: Many meat substitutes can be used for a vegetarian or vegan version.
Ingredients for Homemade Mini Meatballs
- 1 lb ground meat (your choice) – for beef, 70/30 is a juicy choice
- 1/4 cup breadcrumbs (panko or traditional)
- 1 large egg
- 1 tbsp grated Parmesan cheese
- 2 tbsp milk (or water for a dairy-free option)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp finely chopped parsley
- 1/2 tsp salt
- 1/4 tsp paprika
- black pepper to taste
- 2 tbsp oil (for frying or air frying)
Equipment
- Mixing bowl
- Small cookie scoop or tablespoon
- Baking sheet and parchment paper (if baking)
- Large skillet (if pan-frying)
- Air fryer (optional)
- Steam pot and basket (if steaming)
- Tongs or spatula
Instructions
1. Prepare the Meatball Mixture
- Firstly, in a small bowl, mix all the spices, Parmesan cheese, and breadcrumbs. Then in a large bowl, combine ground meat, egg, milk, garlic, parsley, and all the pre-mixed spices.
- Mix gently with your hands or a spatula until just combined. Avoid overmixing to keep the meatballs tender. Overmixing will make them dense and mushy.
2. Shape the Meatballs
- Use a small cookie scoop or tablespoon to portion out the mixture.
- Gently roll each portion into a ball about 1 inch in diameter. Place on a plate or baking sheet. Keep them fluffy by not pressing or squeezing them too hard when making the balls.
3. Cook the Meatballs
Pan-Frying:
- Heat oil in a large skillet over medium heat.
- Add meatballs in batches, ensuring they don’t touch. Cook for 6-8 minutes, turning frequently, until browned and cooked through.
Baking:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange meatballs on the sheet and bake for 12-15 minutes, or until cooked through.
Air Frying:
- Preheat the air fryer to 375°F (190°C).
- Arrange meatballs in a single layer in the air fryer basket.
- Cook for 12-15 minutes, shaking the basket halfway through.
Steaming:
- Fill a large pot with about 1-2 inches of water and bring it to a boil.
- Place a steamer basket or a heatproof plate inside the pot, making sure it doesn’t touch the water.
- Arrange the meatballs in a single layer on the steamer basket or plate.
- Cover the pot with a lid and steam the meatballs for 15-20 minutes, or until they are cooked through and no longer pink in the center.
- Remove from the pot and let them cool slightly before serving.
Notes
- Avoid overmixing the meatball mixture to keep them tender and fluffy.
- Use wet hands when shaping meatballs to prevent sticking.
- For uniform cooking, ensure all meatballs are the same size.
- Check one meatball before removing from the cooking source to ensure doneness and as soon as it is done, remove from heat to avoid overcooking.
- Brush the lowfat versions with oil before cooking to ensure more moistness.
Add-Ins and Variations
- Cheese-Stuffed: Add a small cube of mozzarella in the center of each meatball.
- Herbs: Swap parsley for basil, cilantro, or oregano.
- Spices: Add a pinch of red pepper flakes for a spicy kick.
- Asian-Inspired: Mix in soy sauce, ginger, gochujang, and green onions.
- Gluten-Free: Substitute breadcrumbs with almond flour or crushed gluten-free crackers. You can also omit the breadcrumbs.
How to Serve Mini Meatballs
- With Noodles: Toss with any noodle dish from ramen, pancit, spaghetti, or even Asian noodle stir fry.
- With Sauces like spicy mayo sauce, Japanese homemade mayo, or Japanese BBQ sauce, or even spicy sweet Mae Ploy chili sauce.
- In Soups: Add to vegetable soup or ramen.
- As Appetizers: Serve with toothpicks or skewer them, then add dipping sauces like marinara, tzatziki, or BBQ.
- In Sandwiches: Place in mini hot dog buns or soft sandwich rolls with sauce and cheese. Toast to melt the cheese.
Calories in Homemade Meatballs
Homemade mini meatballs are healthier than store bought considering freshness and no preservatives. You can control the ingredients and fat content as well.
Each mini meatball (based on the recipe above, assuming 20 meatballs total) contains approximately:
- Calories: 50-60
- Protein: 4g
- Fat: 3g
- Carbohydrates: 1g
Note: Nutritional values may vary depending on the specific ingredients, size of the meatball, and meat used.
Common Questions
Can I Make These in an Air Fryer?
Yes! Air frying is a quick and easy way to cook mini meatballs. Follow the air-frying instructions above for tender, juicy results with a slightly crispy exterior.
Can I Freeze Mini Meatballs?
Absolutely. Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
How Long Do They Last?
Cooked mini meatballs can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Can I Make Them Without Eggs?
Yes, you can use a flaxseed or chia seed egg substitute, or skip the egg and add an extra tablespoon of milk for binding.
Best Homemade Mini Meatballs
Equipment
- Small cookie scoop or tablespoon
- Baking sheet and parchment paper (if baking)
- Large skillet (if pan-frying)
- Air fryer (optional)
- Steam pot and basket (if steaming)
- tongs or spatula
Ingredients
- 1 lb ground meat your choice of protein; for beef, 70/30 is a juicy choice
- ¼ cup breadcrumbs panko or traditional
- 1 large egg
- 1 tbsp grated Parmesan cheese
- 2 tbsp milk or water for a dairy-free option
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 tbsp parsley finely chopped
- ½ tsp salt
- ¼ tsp paprika
- black pepper to taste
- 2 tbsp oil for frying or air frying
Instructions
Prepare the Meatball Mixture
- Firstly, in a small bowl, mix all the spices, Parmesan cheese, and breadcrumbs. Then in a large bowl, combine ground meat, egg, milk, garlic, parsley, and all the pre-mixed spices.1 lb ground meat, ¼ cup breadcrumbs, 1 large egg, 1 tbsp grated Parmesan cheese, 2 tbsp milk, ½ tsp garlic powder, ¼ tsp onion powder, 1 tbsp parsley, ½ tsp salt, ¼ tsp paprika, black pepper
- Mix gently with your hands or a spatula until just combined. Avoid overmixing to keep the meatballs tender. Overmixing will make them dense and mushy.
Shape the Meatballs
- Use a small cookie scoop or tablespoon to portion out the mixture.
- Gently roll each portion into a ball about 1 inch in diameter. Place on a plate or baking sheet. Keep them fluffy by not pressing or squeezing them too hard when making the balls.
Cook the Meatballs
- Pan-Frying:
- Heat oil in a large skillet over medium heat.Add meatballs in batches, ensuring they don’t touch. Cook for 6-8 minutes, turning frequently, until browned and cooked through.2 tbsp oil
- Baking:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.Arrange meatballs on the sheet and bake for 12-15 minutes, or until cooked through.
- Air Frying:
- Preheat the air fryer to 375°F (190°C).
- Arrange meatballs in a single layer in the air fryer basket.Cook for 12-15 minutes, shaking the basket halfway through.
- Steaming:
- Fill a large pot with about 1-2 inches of water and bring it to a boil.
- Place a steamer basket or a heatproof plate inside the pot, making sure it doesn’t touch the water.
- Arrange the meatballs in a single layer on the steamer basket or plate.Cover the pot with a lid and steam the meatballs for 15-20 minutes, or until they are cooked through and no longer pink in the center.Remove from the pot and let them cool slightly before serving.
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