Baked Cocktail Meatballs
User Reviews
5
Baked Cocktail Meatballs
Description
This recipe uses 85/15 lean ground beef mixed with a simple spice blend including garlic and onion powders, salt, and optional chili powder to flavor 24 small, uniform meatballs. Forming the meatballs to approximately 20 grams ensures even cooking. Baking them on a parchment-lined tray at 400°F achieves cooked-through, juicy meatballs without frying.
The accompanying sauce balances sweetness from maple syrup with tang from Dijon mustard and ketchup, simmered gently and then used to coat the baked meatballs thoroughly. An optional variation swaps ketchup for sriracha and Worcestershire sauce to create a mildly spicy profile when combined with chili powder in the meatballs.
These cocktail meatballs work well as appetizers or snack plates. Leftovers store well in the refrigerator up to 4 days or freeze for up to 3 months after flash freezing on a tray.
Using lean ground beef is recommended over extra-lean to prevent dryness, and ground pork is an alternative protein option.
Ingredients
- 1 pound ground beef 85/15, lean
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoom chili powder optional
- olive oil extra-virgin, optional, spray form
Sauce (see variation under notes):
- ½ cup ketchup regular or unsweetened
- 1 tablespoon Dijon mustard
- ¼ cup maple syrup real or sugar-free
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, mix the beef with the salt, pepper, garlic powder, onion powder, and (if using) chili powder.
- Form the mixture into 24 small meatballs, each weighing around 20 grams. I weigh them on a kitchen scale, but you can eyeball it.
- Place the meatballs on the prepared baking sheet, not touching each other. Spray them with olive oil (optional), then bake them until cooked through, for 10 minutes.
- While the meatballs are baking, whisk together the sauce ingredients (ketchup, mustard, and maple syrup) in a medium saucepan. Heat the sauce over medium-low heat. Bring it to a gentle boil, then lower the heat to low and simmer while the meatballs are in the oven.
- Remove the meatballs from the pan with a slotted spatula. Toss them in the sauce until well-coated.
- Transfer the meatballs to a serving plate and use a pastry brush to brush them with more sauce. Serve them with any remaining sauce for dipping.
Notes
- Use lean ground beef (85/15) for moist meatballs; extra-lean may result in dryness.
- Leftovers store well refrigerated up to 4 days; reheat covered at half power in microwave.
- For freezing, flash freeze meatballs on a tray before transferring to bags for up to 3 months.
- Try the sauce variation with sriracha and Worcestershire sauce for a mild spicy flavor.
- Ground pork can substitute for beef if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 200kcal | 10% |
| Carbohydrates | 2.3g | 1% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Sodium | 390mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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