Mini Meatballs
Mini Meatballs are the ultimate versatile recipe! Enjoy them as an appetizer with dipping sauces, toss a few into soups and salads, or turn them into a complete meal. These scrumptious mini meatballs only take 15 minutes to bake, and you can prep them ahead of time to make things even easier.
Servings: 8 people (5 meatballs each)
Calories: 327kcal
Equipment
- Large sheet pan *Mine is 12x17 inches
- Baking rack
- Food gloves *Food gloves are convenient for rolling meatballs and make for easier cleanup, but they're not required.
- Food scale *For uniformity in meatball size! You can just eyeball it if you don't have a scale!
Ingredients
- 2 pounds ground beef *80/20% *see note below
- 2 large eggs *see note below
- ½ cup panko bread crumbs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons Italian seasonings
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Recipe Notes:
Ground beef: It's important to use a fattier ground beef for this recipe. The fat really helps hold the meatballs together so they don't crumble apart. Eggs: If you need to make this recipe egg free, you can simply leave them out! I've done this for my daughter who has an egg allergy and it worked great. General: I like making my meatballs in the oven, but you can also sauté on the stovetop in a large skillet.Instructions
- Preheat oven to 400℉.
- Measure ground beef, eggs and breadcrumbs into a large bowl.2 pounds ground beef, 2 large eggs, ½ cup panko bread crumbs
- Add Worcestershire sauce, Dijon mustard and seasonings.2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 2 teaspoons Italian seasonings, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper
- Using your hands or a spoon, mix everything together well! Be careful not to overwork the ground beef as it can become tough.
- Line your baking sheet with foil and place baking rack atop foil. You can leave your sheet unlined, but foil makes cleanup much easier.
- Use a food scale and measure mixture into 25 gram portions (a heaping tablespoon). You can eyeball size if you don't have a scale.
- Roll meatballs and place them on the rack. You'll have around 40 meatballs when you're done. Bake for about 15 minutes or until internal temperature reaches 165℉. Enjoy!
How To Store:
- Allow meatballs to cool and place leftovers in an airtight container. They’ll keep in the fridge for up to 4 days.
Video
Nutrition
Serving: 5meatballs (all values are approximate). | Calories: 327kcal | Carbohydrates: 4.2g | Protein: 22g | Fat: 24.3g | Fiber: 0.2g | Sugar: 0.6g