Beef Appetizer Meatballs (Printable Version)
Mini beef meatballs baked, then simmered in tomato sauce for a savory, tender appetizer.
# What You Need:
→ Meatballs
01 - 1 lb ground beef
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)
→ Sauce
10 - 1 cup tomato sauce
11 - 1 tbsp olive oil
12 - 1 tbsp honey or brown sugar
13 - 1 tbsp Worcestershire sauce
14 - 1 tsp dried oregano
15 - 1/2 tsp garlic powder
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, egg, breadcrumbs, Parmesan, garlic, parsley, salt, black pepper, and red pepper flakes if using, until just combined without overmixing.
03 - Shape the mixture into 1-inch diameter balls and arrange evenly on the prepared baking sheet.
04 - Bake the meatballs for 15 minutes until they are browned and cooked through.
05 - While meatballs bake, combine tomato sauce, olive oil, honey or brown sugar, Worcestershire sauce, oregano, and garlic powder in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally.
06 - Add the baked meatballs to the saucepan and toss gently to coat. Simmer together for 3 to 5 minutes.
07 - Serve warm, garnished with extra parsley if desired. Provide toothpicks for convenient serving.
# Expert Advice:
01 -
- They're small enough to eat with one hand at a party but substantial enough that people actually feel satisfied.
- The sauce strikes that rare balance between sweet and savory without tasting like a commercial glaze.
- You can make them ahead and reheat without any fuss, which means you're actually relaxed when guests arrive.
02 -
- Don't skip the parchment paper—it's the difference between meatballs that slide off easily and ones you're chiseling off the pan.
- The texture depends on not overworking the meat mixture; mix just until combined and stop there, even if it doesn't look perfect.
03 -
- Bake instead of pan-frying to avoid splattering oil everywhere and to get even browning on all sides without needing to flip them.
- Use a meat thermometer if you're nervous about doneness—165°C internal temperature means they're safely cooked through.