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Mini Meatballs (Baked & Ready in 12 Minutes!)

  • Author: janearielkatz
  • Total Time: 17 minutes
  • Yield: 4 servings 1x


These Italian-style mini meatballs are baked, not fried! They are tender and pack a real punch thanks to parmesan cheese right inside. Serve on top of spaghetti, as a simple appetizer, or enjoy alongside salad for a healthy, filling dinner



1 lb. ground beef (85/15 or 80/20)

1/4 cup panko or breadcrumbs

2 tbsp extra-virgin olive oil

1/3 cup grated onion (about 1/4 large onion) 

1/3 cup freshly grated parmesan cheese 

1 tsp kosher salt

1 tsp garlic powder 

1 egg 

Oil spray of some sort 


  1. Preheat your oven to 400ºF
  2. Line a baking sheet with parchment paper, then top with a cooling rack. Spray the rack with oil.
  3. Mix all of the ingredients everything together gently except the oil spray. Be careful not to over-mix as that will make your meatballs tough.
  4. Use a tablespoon measure to scoop out as many meatballs as you can make.
  5. Roll meat into little balls, wetting your hands in between if they begin to stick. Spread evenly on the baking pan, then spray again with oil.
  6. Bake for 12 minutes.
  7. Remove and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Meat, Appetizers
  • Method: Oven Baked
  • Cuisine: American

Keywords: meatballs, mini meatballs, baked meatballs