Mini Meatball Muffins: The Single Portions Filled, Tasty and Gooey!

Here’s a snack that doesn't play by the rules. Mini Meatball Muffins are savory dishes with a surprise inside. They’ve got the charm of meatballs, the snug comfort of muffins, and a cheesy meaty center.

In short, you’re stuffing meatballs with cheese, mushrooms, and ham, baking them in muffin cups, and calling it a day. They’re fun to make and the kind of snack everyone will hover around. Whether it’s a picnic, party platter, lunchbox filler, or a just-because treat, you are bound to enjoy these meatball muffins.

The Backstory of These Baked Beauties

These aren’t your nonna's meatballs, though she’d probably approve. Meatballs have been traveling around the globe for centuries, with every culture putting its own spin on them. From Italian polpette to Swedish kottbullar, the concept of ground meat seasoned and rolled into a ball is universally adored.

The muffin shape isn’t just cute, it’s functional. It makes these meatballs easier to bake, serve, and eat. Plus, you get that cheesy, melty surprise inside, which gives them serious bonus points in the snack game.

Pro Tips for the Best Mini Meatball Muffins

• Use stale bread, not fresh. Stale bread soaks up water better and helps bind everything without getting mushy.
• Squeeze the bread properly because you want it damp, not dripping, or your meat mixture will fall apart.
• Season the mushrooms while they cook. This locks in flavor before they’re tucked inside the muffins.
• Chop the ingredients finely. The ham and cheese should be small enough to melt into the filling without overwhelming the meatball.
• Seal the top of your meatballs well. Don’t leave gaps when sealing the filling or the cheese will try to escape.

Can I Use Another Type of Meat?

Ground chicken, turkey, or even pork would work great here. Just be sure to adjust seasoning, as lean meats may need a touch more oil or moisture to keep them juicy.

What Can I Use Instead of Provola Cheese?

Mozzarella is a solid substitute, especially the low-moisture kind. Gouda, fontina, or even cheddar could bring fun twists too.

Can I Skip the Mushrooms?

Yes, feel free to leave them out or replace them with sautéed onions or bell peppers. The idea is to create a flavorful filling, so make it your own.

Do I Have to Use Breadcrumbs?

They help prevent sticking and add a bit of texture. You can substitute with finely ground oats or crushed crackers if needed.

What If I Don’t Have Ham?

You can use cooked bacon, pancetta, or even skip the meat filling altogether and focus on cheese and veggies.

How to Store Any Leftovers

These meatballs can be easily stored in the fridge for up to 3 days. To reheat, pop them in the oven until warmed through.

They can also be frozen once cooled, just reheat for an easy lunch or snack.

How to Make Mini Meatball Muffins

In a pan over medium heat, add a drizzle of olive oil and cook the mushrooms until soft and browned. Season with salt and pepper and set aside to cool.

Break the stale bread into pieces and soak it in water for 10 minutes. Once it's softened, squeeze out the excess water.

In a large bowl, mix the squeezed bread with the minced meat, eggs, chopped parsley, and a generous pinch of salt. Roll up your sleeves and mix it all together by hand until it’s well combined.

Roll the meat into balls and place each one in a muffin cup that’s been sprinkled with breadcrumbs.

Use your fingers to press a hole in the center of each ball. Stuff each hole with chopped ham, cubes of provola, and a spoonful of mushrooms. Then, seal each one up with extra meat mixture, pressing gently to close.

Transfer the filled meatballs to a baking tray. Bake at 180°C/360°F for 25 minutes, until golden and firm.