When you need an appetizer that’s guaranteed to disappear from the platter before you can even finish arranging it, these Mini Meatball Crostini are your secret weapon. Each toasted baguette slice becomes a crispy platform for a tender, flavorful meatball topped with tangy marinara sauce and melted mozzarella cheese, creating bite-sized portions of pure comfort food perfection. These little beauties combine the best elements of meatball subs, bruschetta, and Italian comfort food all in one elegant package that’s perfect for entertaining. The contrast between the crunchy bread, juicy meatball, rich sauce, and gooey cheese creates layers of texture and flavor that make every bite absolutely irresistible. Whether you’re hosting a cocktail party, watching the big game, or need a stunning appetizer for a holiday gathering, these mini meatball crostini deliver restaurant-quality presentation with surprisingly simple preparation. They’re fancy enough to impress but easy enough to make any day of the week.
Serving Quantity: 8 servings (24 crostini)
Cooking Time: 40 minutes (20 minutes prep, 20 minutes cooking)
Nutritional Information per serving:
1. Calories: 315
2. Protein: 18g
3. Carbohydrates: 28g
4. Fat: 14g
5. Fiber: 2g
6. Sugar: 3g
7. Sodium: 625mg
Ingredients You Need:
For the Meatballs:
1. 1 pound ground beef (or half beef, half pork)
2. 1/3 cup breadcrumbs
3. 1/4 cup grated parmesan cheese
4. 1 large egg, beaten
5. 2 garlic cloves, minced
6. 2 tablespoons fresh parsley, chopped
7. 1 teaspoon dried Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons milk
For the Crostini and Toppings:
11. 1 French baguette, cut into 24 slices
12. 3 tablespoons olive oil
13. 1.5 cups marinara sauce (store-bought or homemade)
14. 1 cup shredded mozzarella cheese
15. 1/4 cup grated parmesan cheese
16. Fresh basil leaves for garnish
17. Red pepper flakes (optional)
Make the Meatball Mixture
Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, combine the ground beef, breadcrumbs, parmesan cheese, beaten egg, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Pour the milk over everything. Using your hands or a fork, mix everything together gently until just combined. Be careful not to overmix or your meatballs will be tough and dense instead of tender and juicy. The mixture should be moist and hold together well when squeezed.
Form Mini Meatballs
Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Using a small cookie scoop or tablespoon, portion out the meat mixture and roll it between your palms to form small meatballs about 1 inch in diameter. You want them small enough to sit comfortably on a baguette slice without overwhelming it. Place each meatball on the prepared baking sheet, spacing them about an inch apart. You should get about 24 mini meatballs from this amount of meat.
Bake the Meatballs
Place the baking sheet in the preheated oven and bake the meatballs for 15 to 18 minutes until they’re cooked through and lightly browned on the outside. They should reach an internal temperature of 160 degrees Fahrenheit if you have a meat thermometer. The meatballs will be juicy and tender with slightly crispy edges. Remove them from the oven but leave the oven on for toasting the bread.
Prepare the Crostini
While the meatballs are baking, slice your baguette into rounds about half an inch thick. You want them thick enough to support the meatball and toppings without breaking, but thin enough to bite through easily. Arrange the bread slices on another baking sheet in a single layer. Brush both sides of each slice lightly with olive oil. This helps them toast evenly and adds wonderful flavor.
Toast the Bread
Once the meatballs are done, place the baking sheet with the bread slices in the oven. Toast for about 5 minutes, then flip each slice and toast for another 3 to 5 minutes until both sides are golden brown and crispy. The bread should be crunchy all the way through, not just on the surface. This ensures the crostini won’t get soggy when you add the toppings. Remove from the oven and let them cool slightly on the baking sheet.
Warm the Marinara Sauce
While the bread is toasting, heat the marinara sauce in a small saucepan over medium-low heat, stirring occasionally. You want it warm but not boiling. Warming the sauce ensures everything stays hot when assembled and the cheese melts properly. If your sauce seems too thick, thin it with a tablespoon or two of water until it’s easily spreadable but not runny.
Assemble the Crostini
Arrange the toasted baguette slices on a large serving platter or baking sheet. Spoon about a teaspoon of warm marinara sauce onto each crostini, spreading it almost to the edges. Place one meatball on top of the sauce on each crostini, pressing down very gently so it sits securely. Spoon a little more marinara sauce over each meatball, letting it drip down the sides slightly. Sprinkle shredded mozzarella cheese generously over each meatball, followed by a light dusting of parmesan cheese.
Melt the Cheese
Place the assembled crostini back in the oven for about 3 to 5 minutes, just until the cheese melts and becomes bubbly. Watch them carefully because you don’t want the bread to burn. The cheese should be melted and slightly golden in spots, and everything should be heated through. Some of the cheese will melt down onto the bread, which creates delicious crispy cheese edges.
Garnish and Serve
Remove the crostini from the oven and transfer them carefully to your serving platter if you assembled them on a baking sheet. While they’re still hot, tear small pieces of fresh basil and place one on top of each crostini. The heat will release the basil’s aromatic oils and make everything smell incredible. If you like heat, sprinkle a tiny pinch of red pepper flakes over some of the crostini. Serve immediately while hot and the cheese is still melty.
Helpful Tips for Success:
1. Make the meatballs ahead and freeze them for up to 3 months, then thaw and reheat when you’re ready to assemble the crostini.
2. Use a combination of ground beef and ground pork for the most flavorful and tender meatballs.
3. Don’t skip toasting the bread properly or it will become soggy from the sauce and won’t hold up.
4. You can assemble these completely ahead of time and refrigerate them, then pop them in the oven just before serving.
5. Try different cheeses like provolone, fontina, or a blend for variety in flavor.
6. Add a tiny dollop of ricotta cheese on top of each meatball before adding the mozzarella for extra creaminess.
7. Use turkey or chicken instead of beef for a lighter version of these crostini.
8. Make your own marinara sauce for the freshest flavor, or use your favorite jarred brand to save time.
9. Cut the baguette slices on a slight diagonal for larger pieces that are easier to top and look more elegant.
10. If you can’t find a good baguette, thick slices of Italian bread or ciabatta work beautifully too.
11. Keep the meatballs small so they’re easy to eat in one or two bites along with the crostini.
12. Drizzle a tiny bit of balsamic glaze over the finished crostini for a gourmet touch.
13. These can be served at room temperature if needed, though they’re best warm with melty cheese.
14. Make vegetarian versions by substituting plant-based meatballs or using roasted mushrooms instead.
15. Serve with extra marinara sauce on the side for dipping if desired.
