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Italian meatball with a toothpick stuck in it.
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Italian Meatball Appetizer Recipe

Meatball Parmesan Bites are the perfect appetizer for any party. Tender beef meatballs, infused with garlic, breadcrumbs, and parmesan, smothered in Italian red sauce and topped with melted mozzarella and fresh basil.
Course Appetizer, Snack
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 meatballs
Calories 161kcal
Author Erin @ Suburban Simplicity

Equipment

  • large bowl
  • garlic press
  • large skillet
  • Long Toothpicks
  • cooking tongs or spatula

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • ½ cup breadcrumbs
  • 1 egg lightly beaten
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 2 cup marinara sauce
  • 4 garlic cloves divided
  • ½ cup grated Parmesan divided
  • kosher salt
  • Freshly ground black pepper
  • 5-6 mozzarella slices cut into small squares
  • Fresh basil leaves for topping
  • toothpicks for serving

Instructions

  • Mince 2 cloves of garlic and then thinly slice the remaining 2 cloves.
  • In a large bowl, add ground beef, bread crumbs, egg, parsley, basil, minced garlic, and ¼ cup Parmesan cheese—season with salt and black pepper. Mix until combined. Use your hands to roll into golf ball-sized balls.
  • Heat olive oil in a large skillet over medium-high heat. Place meatballs in skillet and brown on all sides. When the meatballs have developed a nice crispy crust, remove them from the skillet and set it aside. Now, over medium heat, pour the marinara into the skillet. Stir in the sliced garlic and remaining Parmesan.
    Once it's simmering, place your cooked meatballs back in the sauce.  Make sure to spoon some sauce over the meatballs so they're nice and covered. Cover the pan with a lid and simmer the meatballs for another 10-12 minute, or until cooked through.
  • Top each meatball with a slice of mozzarella. Cover the pan with the lid again and heat until the cheese is melted.
  • Top each meatball with a folded basil leaf and insert a toothpick to serve.

Notes

MAKE-AHEAD:
  1. Make the meat mixture into meatballs and store it in the fridge until ready to cook in the sauce.
  2. Make the recipe, let it cool, and put it in the fridge until ready to reheat and serve.
FRIDGE: If you have any leftover meatball bites, store them in an airtight container in the refrigerator for up to 5 days. 
REHEATING: place in the microwave-safe dish and heat through for approximately 1 minute. Or place in a saute pan over medium heat until heated through, turning a few times before they're done.
FREEZING: Place cooked and cool meatballs and sauce in an airtight container in the freezer for up to 4 months. Don't forget to label and date it!
BREADCRUMBS: Whole wheat or regular OR Italian breadcrumbs will work in this recipe.
SERVING: Since the recipe makes 12 meatballs, double if serving a large crowd.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 161kcal | Carbohydrates: 6g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 345mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg