Easy Meatball Appetizer
This easy meatball appetizer recipe is perfect for parties! They’re incredibly flavorful and seasoned with fresh chives, cumin, paprika, cinnamon, and cayenne pepper.
Servings: 40 mini meatballs
Cost: $15
Ingredients
- 1 lb ground beef
- 1/2 cup chives chopped
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350 degrees.
- Mix all of the ingredients into a medium mixing bowl.
- Line a baking pan with a rack or with parchment paper or a Silpat.
- Use a small cookie scoop to make the meatballs. No need to roll them in your hand, just scoop and place meatballs on the prepared pan.
- Place them closer together so you can bake at least 24 cocktail meatballs.
- Bake for 15-20 minutes until golden brown and cooked through.
- Add a cocktail pick into each meatball before serving.
Notes
- Make meatballs on a cooling rack over a baking sheet for even cooking and no soggy bottoms.
- Use high-quality ingredients and plan for about 4 meatballs per guest—they disappear fast!
- Swap the beef for ground turkey or pork, or mix in cayenne, Parmesan, soy sauce, or Worcestershire for fun variations.
- To keep them warm, use a slow cooker on low or the oven at 140°F wrapped in foil to prevent drying out.
- Refrigerate: Store cooked meatballs in an airtight container in the fridge for up to 4 days.
- Freeze: Let them cool completely, then freeze in a sealed freezer bag or container for up to 3 months.
- Reheat: Warm in a 350°F oven, covered with foil, for about 15 minutes until heated through.
Nutrition
Calories: 40kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
