Mini Meatballs With Ground Meat and Vegetables
These mini meatballs are tender, flavorful, and packed with finely chopped vegetables. They are easy to bake in the oven and can be served with pasta, rice, mashed potatoes, vegetables, or tucked into sandwiches. Making them small also helps them cook quickly and evenly.
Ingredients
- 1 pound ground beef
- ½ small onion, very finely chopped
- 1 small carrot, finely grated
- ½ small zucchini, finely grated
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the vegetables: Finely chop the onion. Grate the carrot and zucchini. If the zucchini is particularly watery, place it in a clean kitchen towel or paper towels and gently squeeze out some of the excess moisture. This helps keep the meatballs from becoming too wet.
- Combine the ingredients: Add the ground beef, onion, carrot, zucchini, garlic, breadcrumbs, egg, Parmesan, Italian seasoning, paprika, salt, pepper, and parsley to a large bowl.
- Mix gently: Use clean hands or a fork to combine everything until just mixed. Avoid squeezing or overworking the mixture, as this can make the finished meatballs dense.
- Shape the mini meatballs: Scoop out about 1 tablespoon of the mixture for each meatball and roll gently between your palms. You should get approximately 25–30 mini meatballs, depending on their size.
- Arrange on the baking sheet: Place the meatballs on the prepared baking sheet, leaving a little space between each one. Lightly brush or drizzle them with olive oil.
- Bake: Place the tray in the oven and bake for approximately 15–18 minutes, turning the meatballs halfway through if desired. They should be browned on the outside and cooked through.
- Check for doneness: Ground beef should reach an internal temperature of 160°F (71°C). A food thermometer is the most reliable way to check.
- Rest briefly: Remove the meatballs from the oven and let them rest for about 5 minutes before serving.
Serving Ideas
Serve these mini meatballs with warm marinara sauce and pasta, spoon them over mashed potatoes, serve them alongside roasted vegetables, or place them in small rolls with melted cheese.
Helpful Tips
- Grate the vegetables very finely so they blend naturally into the meat mixture.
- You can replace some of the beef with ground turkey or chicken, but the cooking time may vary.
- For freezer-friendly meatballs, allow the cooked meatballs to cool completely, then freeze them in a single layer before transferring them to a freezer-safe container.
- Reheat thoroughly before serving.
