Meatball Marinara Bites

Ingredients You’ll Need

• 1 lb (454 g) ground beef, 85% lean
• 1/3 cup (35 g) plain dry breadcrumbs
• 1/4 cup (60 ml) whole milk
• 1/4 cup (25 g) finely grated Parmesan, plus more for topping
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 tbsp finely chopped fresh parsley
• 1 can (8 oz) refrigerated crescent dough sheet
• 1 cup (240 g) thick marinara sauce, divided
• 3/4 cup (85 g) shredded low-moisture mozzarella
• Nonstick cooking spray
• Fresh basil leaves, for serving

How to make meatball marinara bites

1. Step 1.

   Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Step 2.

   Stir the breadcrumbs and milk together in a large bowl and let them sit for 5 minutes, until the crumbs have absorbed the milk into a paste.

3. Step 3.

   Add the beef, 1/4 cup Parmesan, egg, garlic, oregano, salt, pepper and parsley. Mix gently with your hands, just until combined; overmixing makes the meatballs tough.

4. Step 4.

   Roll the mixture into 20 meatballs, about 1 1/2 tablespoons each, and set them on the baking sheet. Bake for 12 to 14 minutes, until browned and cooked through, or until they reach 160°F (71°C) in the center. Remove and lower the oven to 375°F (190°C).

5. Step 5.

   Spray a 24-cup mini muffin tin. Unroll the crescent dough sheet and cut it into 20 equal rectangles, five across and four down. Press one rectangle into each cup so that the corners stand up slightly above the rim.

6. Step 6.

   Spoon 1 teaspoon of marinara into each cup, set a meatball on top and sprinkle with a pinch of mozzarella. The meatball will sit slightly above the rim, which is expected.

7. Step 7.

   Bake for 13 to 16 minutes, until the dough is deep golden brown and the cheese is melted. Let the bites cool in the pan for 3 minutes so they firm up.

8. Step 8.

   Lift the bites out with a small spoon or a butter knife. Top each with a small spoonful of warm marinara, a sprinkle of Parmesan and a small basil leaf.

Why the meatballs are baked first

Raw meatballs set in dough would release fat and juice into the cups as they cook, and the dough underneath would stay damp. Baking the meatballs separately browns them, renders out some of their fat and gives you a way to confirm that they are cooked through before anything else goes in. It also means the cups need only the time the dough requires, rather than the time the meat requires.

A tender meatball

The mixture of breadcrumbs soaked in milk is called a panade. It keeps meatballs soft by holding moisture in the meat and getting in the way of protein strands tightening into a dense mass. Let the crumbs absorb the milk before mixing, and use a light hand when combining everything. Ground beef with about 15 percent fat, labeled 85% lean, gives enough fat for juicy meatballs that are not greasy. A mix of beef and pork also works if you prefer it.

Roll them to a consistent size so they cook at the same rate. A small cookie scoop makes this quick, and wet hands keep the meat from sticking.

Making crescent cups that hold

A crescent dough sheet has no seams to pinch together, which makes it easier to cut into even pieces than the perforated triangles. Press each rectangle into the cup so it lines the bottom and sides, with the corners standing up as handles. Pushing the dough into the bottom corners of the cup prevents air pockets that cause a bubble beneath the meatball.

If you only find the perforated kind, pinch the seams together firmly and cut the pressed dough into 20 portions as well as you can.

Layering for a crisp base

Only 1 teaspoon of sauce goes into each cup before the meatball. More than that and the bottom steams instead of baking. Cheese on top of the meatball melts over it and anchors it in place. Keep the remaining sauce for topping after baking, when it can be spooned on warm without affecting the crust.

Serving at a party

Serve the bites warm on a platter, with a small bowl of extra marinara for dipping. They hold up for about 30 minutes in a 200°F oven, so you can keep a second tray warm while the first is eaten. Garnish with the basil just before serving, because it darkens as it sits on hot sauce.

Make ahead and storage

The meatballs can be baked up to 2 days ahead and refrigerated, and the cups assembled and baked fresh. Once baked, the bites keep in the refrigerator for up to 3 days; reheat at 350°F for 8 to 10 minutes. Cooked meatballs also freeze well for up to 3 months, so a double batch gives you a head start on the next party.

In a hurry, about 20 fully cooked frozen mini meatballs, thawed, can replace the homemade ones.

Variations

Pesto: replace the marinara in the cups with pesto for a lighter, greener bite.

Spicy: mix 1/4 teaspoon of red pepper flakes into the meat, or use hot Italian sausage in place of half of the beef.