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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the breadcrumbs and milk to a large bowl. Stir and let sit for 2–3 minutes until the breadcrumbs have absorbed the milk.
Add the ground beef, ground pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes. Gently mix with your hands just until everything is combined. Be careful not to overmix.
Roll the mixture into small meatballs, about 3/4–1 inch each. You should get approximately 35–40 mini meatballs.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Cook for 2–3 minutes per side, turning as needed, until browned all over.
Continue cooking until the centers reach 160°F, about 8–10 minutes total depending on their size.
Serve these mini meatballs with marinara and pasta, make mini meatball subs, add them to soup, serve them as an appetizer, or eat them straight from the skillet.
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Be careful not to overmix the meatball mixture to keep them tender.
Feel free to adjust the size of the meatballs to your preference.
Can I use only ground beef or pork?
Yes, you can use only ground beef or pork, but the combination of both adds a richer flavor.
How do I know when the meatballs are cooked?
The meatballs are cooked when they reach an internal temperature of 160°F.
Can I freeze these meatballs?
Yes, you can freeze the cooked meatballs for up to 3 months.
What can I serve with these meatballs?
They are great with pasta, in subs, or as an appetizer.
Can I make these meatballs larger?
Yes, you can make them larger, but adjust the cooking time accordingly.
