Thick square of lasagna layered with mini meatballs, ricotta, tomato sauce, noodles, and melted mozzarella on a brown serving plate.

Lasagna with Mini Meatballs

Name: Lasagna with Mini Meatballs
Prep time: 45 min
Cook time: 115 min
Total time: 180 min
Yield: 10 servings
Ingredients: 1 yellow onion; 2 cloves garlic cloves; 4 tablespoons olive oil; 1 can San Marzano tomatoes; 2 cans tomato paste; ½ cup water; 2 tablespoons Italian seasoning blend; 1 teaspoon salt; 1 pound ground beef chuck; ½ pound lean ground pork; ¼ cup fresh parsley; 2 eggs; ½ cup bread crumbs; 2 tablespoons Parmesan cheese; ⅛ teaspoon black pepper; 1 teaspoon salt; 16 oz lasagna noodles; 16 oz ricotta cheese; 8 oz mozzarella cheese; 1 cup Parmesan cheese

Several tiny meatballs hide in every slice of this generous lasagna. Their browned edges lend depth to a slow-simmered sauce beneath a molten cheese top.

By Betty Lou Gardner3 hrUpdated 2026-08-22

The little meatballs are what set this lasagna apart. Browning them first gives the slow-simmered sauce more flavor, and spreading them through three generous layers puts several in every square. Ricotta, Parmesan, and a golden mozzarella topping make it a comforting centerpiece for family dinners, gatherings, or any occasion that calls for a generous pan of homemade lasagna.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The sauce should be finished before the noodles ever hit the water. I make the meatballs small enough that you find several in every slice instead of one big one here and there. The corners always bake a little darker than the middle, and those are usually the first pieces gone. Let it sit longer than you think it needs to before cutting.