Mama’s Muffin Tin Meatballs

Mama's Muffin Tin Meatballs dip recipe comfort italian food

This is one of my Mama’s Muffin Tin Meatballs recipe that I grew up eating and they’ve become a staple in our home. They’re fun to make, easy, and soooo delicious. I like serving them with pasta or bread to dip in – enjoy!

For another one of my mom’s delicious dishes, check out her Cocido (Beef & Vegetable Soup) recipe.

What You'll Need:

+ 2 lbs Ground Beef (can do 50/50 beef and pork which I personally prefer)

+ 2 tbsp Extra Virgin Olive Oil

+ 1 tbsp Butter, melted

+ 1 cup Parmigiano Reggiano or Pecorino Romano, finely grated

+ 4 lg Cloves Garlic, pressed

+ 1 Egg (2 eggs if they’re smaller in size)

+ 1/2 bushel finely chopped Italian Parsley, chopped

+ 1-2 Carrots, finely grated

+ 1/2 cup Yellow Onion, finely grated

+ 1 cup Panko or Italian breadcrumbs

+ 1 tsp. Granulated Garlic

+ 1 tsp. Crushed Red Pepper

+ 1/2 tsp. Dried Oregano

+ Salt & Pepper to taste

+ 2 jars of Marinara Sauce


1. Combine all ingredients & mix in a deep mixing bowl.

2. Form meatballs a bit larger than golfball size and place in muffin tin.

3. Drizzle EVOO on top of meatballs.

4. Bake at 400 for approximately 15 minutes.

5. Submerge in sauce and simmer on low for about 10 minutes.

6. Garnish with more grated cheese and parsley. Serve and enjoy!

Here’s a video of how I put my Mama’s Muffin Tin Meatballs together!

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