31 Best Meatball Appetizers That Are Party Must-Haves

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Lamb Meatballs

Lamb Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT11M · Total: PT21M · Yield: [‘4’, ‘4 people’]

These lamb meatballs are one of my favorite party appetizers! They are moist, juicy and packed with delicious mediterranean seasonings. Serve them with mini toothpicks and a creamy tzatziki sauce, and your guests will be raving.

Ingredients

• 1 lb. ground lamb
• 1 egg
• ½ cup breadcrumbs
• ⅓ cup feta cheese, crumbled
• 1 large garlic clove, minced
• 1 small yellow onion, grated*
• 2 tsp dried mint
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cinnamon
• ¾ tsp salt
• ½ tsp black pepper
• Tzatziki Sauce for dipping

Instructions

1. Combine all of the meatball ingredients in a large bowl until combined.
2. Use a mini ice cream scoop to scoop out about 1 oz of lamb into the palms of your hands and roll into smooth balls. Wet your hands to prevent the meat from sticking onto your hands.
3. Heat about ¼-½” oil in a frying pan set over medium-high heat.
4. Add your meatballs and cook until the interior reaches about 145℉. Roll the balls around after 2-3 minutes to ensure all sides get nicely browned.
5. Do not overcook or they will be dry. Remove and strain excess oil on a wire rack or paper towels.
6. Serve with pita bread, tzatziki sauce, or any sauce you prefer for drizzling.

2. Homemade Swedish Meatballs

Easy Swedish Meatball Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

These easy Swedish Meatballs can be done in one skillet and in 30 minutes, making them perfect for a weeknight meal! Serve them with mashed potatoes or egg noodles, and lingonberry preserves!

Ingredients

• 1/4 cup panko breadcrumbs
• 1 tsp dried parsley
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 TBSP dried chopped onion
• 1/2 tsp garlic powder
• 2 tsp worcestershire sauce
• 1 tsp mustard
• 1 lb ground beef
• 1 TBSP butter
• 3 TBSP flour
• 2 cups beef broth
• 1 cup sour cream
• salt and pepper (to taste)
• 1 TBSP lingonberry preserves
• lingonberry preserves
• chives or parsley (chopped)

Instructions

1. In a medium bowl, mix together all the ingredients for the meatballs.
2. Form roughly 16-20 meatballs with the mixture.
3. Place the meatballs in a large cast iron skillet, heated with 1 TBSP olive oil.
4. Cook the meatballs, turning occasionally, until browned on all sides, about 10 minutes.
5. Remove the meatballs to a plate lined with paper towels.
6. Cover with foil and set aside.
7. Place the butter in the skillet
8. Whisk in the flour, and whisk, whisk, whisk, until it is all incorporated.
9. Slowly (like 2 TBSP at a time) whisk in the beef broth. Fully incorporate each addition before you add more.
10. Allow to simmer for 5 minutes.
11. Add in the sour cream and simmer for 5 more minutes.
12. Stir in the lingonberry preserves and season with salt and pepper.
13. Return the meatballs to the gravy and allow to simmer for 2 minutes.
14. Sprinkle with either chopped parsley or chives.
15. Serve with egg noodles or mashed potatoes and Enjoy!

3. Instant Pot BBQ Sweet Meatballs

Instant Pot BBQ Sweet Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT8M · Total: PT10M · Yield: [‘6’]

Perfect for parties, game nights, or a quick and satisfying snack, these meatballs are sure to become your go-to recipe.

Ingredients

• 2 lb frozen meatballs (fully cooked)
• 1 cup BBQ sauce
• 1/2 cup grape jelly
• 1 cup water

Instructions

1. Pour water into your Instant Pot.
2. Place the steamer rack inside your Instant Pot and fill it with the meatballs.
3. Close the lid and cook at high pressure for 5 minutes.
4. When cooking time is complete, wait for a natural release.
5. Once done, drain your meatballs and set aside.
6. Discard water from your Instant Pot and pour BBQ sauce and grape jelly.
7. Press “Sauté” and cook for a couple of minutes, until you obtain a smooth sauce.
8. Add the meatballs and stir thoroughly and saute for 1 more minute.
9. Serve and enjoy!

4. BBQ Meatballs

BBQ Meatballs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [’14’]

These easy BBQ Meatballs are a tasty twist on traditional meatballs and make the perfect bite-sized party food for any occasion!

Ingredients

• 1 cup ground beef
• 1/2 Tbsp BBQ seasoning
• 1 tsp pepper
• ½ tsp salt
• 1 egg
• 1 tsp minced garlic
• ¼ cup parmesan cheese (finely grated)
• ⅓ cup italian dressing
• ⅓ cup barbecue sauce

Instructions

1. Preheat the oven to 350°. In a bowl, combine ground beef with the barbecue seasoning, pepper, and salt, then mix together.
2. Add the large egg, minced garlic and parmesan cheese to the seasoned ground beef.
3. Stir the meatball mixture until all the ingredients are well combined.
4. Roll out 1-inch sized meatballs and place on a foil lined baking sheet in a single layer.
5. To make the sauce, just mix the Italian dressing and your favorite barbecue sauce together until smooth.
6. Using a basting brush or a small spoon, add a little of the barbecue mix on top of the raw meatballs before placing them in the oven.
7. Bake for 10 minutes, then brush another large spoonful of barbecue sauce over each meatball.
8. Place the barbecue meatballs back in the oven and cook for another 10 minutes, increasing the oven temperature to 375°.
9. Remove the baked meatballs from the oven and serve with the leftover Italian barbecue sauce. Add toothpicks to serve as an appetizer!

5. BBQ Bacon Wrapped Meatballs

BBQ Bacon Wrapped Meatballs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’24’]

These BBQ bacon wrapped meatballs are smoky, juicy and glazed with BBQ sauce. An easy appetizer recipe perfect for parties, game day or holiday gatherings.

Ingredients

• 1 pound ground beef (, 85/15 or 80/20 )
• 1 pound ground pork
• 5 ounces evaporated milk
• 2 eggs (, lightly beaten)
• 3/4 cup seasoned bread crumbs
• 1/2 medium sweet onion (, minced)
• 2 teaspoons black pepper
• 2 teaspoons garlic (, minced )
• 1/2 teaspoon fine sea salt
• 24 strips bacon
• 1 cup favorite BBQ sauce
• chives, scallions or parsley (, minced for garnish )

Instructions

1. Preheat the oven to 350°F, line a baking sheet with parchment paper or aluminum foil and lightly coat with cooking spray. Set aside.
2. In a large mixing bowl, break apart the 1 pound ground beef and 1 pound ground pork using your hands. Pour the 5 ounces evaporated milk and lightly whisked 2 eggs over top and then sprinkle the 3/4 cup seasoned bread crumbs, minced 1/2 medium sweet onion, 2 teaspoons black pepper, 2 teaspoons garlic and 1/2 teaspoon fine sea salt. Use your hands to toss and gently combine being careful to not over mix.
3. Tossing from hand to hand, form into 24 small meatballs about the size of a golf ball.
4. Wrap each one with a strip of bacon, setting seam side down onto the baking sheet leaving 1-2 inches between each.
5. Bake for 15 minutes. Remove and baste with the 1 cup favorite BBQ sauce. Return to the oven for an additional 10 minutes. Baste again with the BBQ sauce before serving. Please note that cooking times will vary with the size of your meatballs, check for an internal temperature of 145°F or higher.
6. Garnish with chopped parsley, scallions or chives.
7. If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

6. Cranberry BBQ Meatballs

Cranberry BBQ Meatballs (from scratch – no frozen meatballs!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 30

Got Cranberry Sauce? Use it up on this amazing from scratch meatball recipe that only takes a few minutes to prep and you end up with mouthwatering, flavor-popping Cranberry BBQ Meatballs perfect for a holiday party or a football gathering!

Ingredients

• 1 pound extra-lean ground beef
• 1 pound mild country sausage
• 1 cup quick oats
• 1/2 cup finely diced onion
• 1 egg
• 2/3 cup evaporated milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 14 ounce can jellied cranberry sauce
• 12 ounce bottle chili sauce
• 2 tablespoons brown sugar, packed

Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the ingredients for the meatballs.
3. Shape the meat mixture into 1 ½ inch balls and place on a large baking sheet greased with non-stick cooking spray.
4. p id=”instruction-step-4″ class=”MsoNormal”>4. Bake the meatballs for 15-20 minutes at 350°F until browned and cooked through.

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1. id=”instruction-step-5″ class=”MsoNormal”>5. While the meatballs are baking, prepare the cranberry BBQ sauce. In a medium saucepan, combine the ingredients for the sauce, then cook over medium heat until the sauce begins to simmer.

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1. id=”instruction-step-6″ class=”MsoNormal”>6. Cover with a lid and simmer on low for 10 minutes, stirring often.

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1. id=”instruction-step-7″ class=”MsoNormal”>7.  When the meatballs are finished baking, remove them from the baking sheet and arrange into a 9×13 inch glass baking dish.
2. d=”instruction-step-8″ class=”MsoNormal”>8. Spoon the BBQ sauce over the meatballs.
3. d=”instruction-step-9″ class=”MsoNormal”>9. Bake the meatballs at 350°F for another 10-15 minutes.

7. Slow Cooker Enchilada Meatballs

Slow Cooker Turkey Enchilada Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT300M · Total: PT305M · Yield: [‘6’]

Slow cooker turkey enchilada meatballs are delicious, easy, and fun. Make it with frozen turkey meatballs, for a winning combination of incredible taste and a healthier final dish!

Ingredients

• 24 oz frozen turkey meatballs (Not Italian blend. )
• 2 10 oz cans green enchilada sauce
• 2 7 oz cans diced chili peppers (I use mild)
• 2 tbsp taco seasoning (for homemade, see below )
• 2 cups sour cream (optional)
• Mexican blend shredded cheese
• fresh cilantro (chopped)
• green onions (optional garnish)

Instructions

1. spray slow cooker with non-stick spray (or use a slow cooker liner)
2. place meatballs in slow cooker
3. add enchilada sauce, chili peppers and taco seasoning to slow cooker
4. stir to combine
5. cover and cook on low for 4-6 hours
6. If you want a creamy dish (my personal preference) add sour cream to slow cooker 15-30 minutes prior to serving and stir to combine.
7. top with shredded cheese, sliced green onion and chopped cilantro when serving

8. Asian Pork Meatballs with Sweet Asian BBQ Sauce

Asian Pork Meatballs with Sweet Asian BBQ Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground pork (450 g)
• 1/2 cup breadcrumbs (50 g)
• 1 large egg
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 green onions, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 teaspoon chili garlic sauce or Sriracha (optional)
• 1/4 cup water to thin sauce (optional)

Instructions

1. 1) Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2) In a large bowl, combine ground pork, breadcrumbs, egg, garlic, ginger, green onions, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, salt, and pepper. Mix until just combined.
3. 3) Roll the mixture into meatballs about 1.5 inches (4 cm) in diameter and place on the prepared baking sheet.
4. 4) Bake for 14-16 minutes, until the meatballs are cooked through and lightly browned (165°F / 74°C).
5. 5) In a small saucepan, whisk together the ingredients for the Sweet Asian BBQ Sauce: hoisin sauce, ketchup, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, grated ginger, and minced garlic; simmer 2-3 minutes until slightly thickened. Add water to thin if needed.
6. 6) Toss the hot meatballs in the sauce to coat, or serve the sauce on the side. Garnish with sliced green onions or sesame seeds and serve.

9. Swedish Meatballs

Swedish Meatball Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT40M · Total: PT65M · Yield: [’33’, ’33 Meatballs’]

These juicy and flavorful Swedish Meatballs are smothered in a savory gravy cream sauce that you can serve with noodles or mashed potatoes.

Ingredients

• 2 tablespoons olive oil (divided in half)
• ½ cup yellow onion (finely diced)
• 2 cloves garlic (minced)
• ½ cup panko breadcrumbs
• ¼ cup Parmesan cheese
• 1 large egg (whisked)
• 1/3 cup milk
• 1 teaspoon salt
• ¼ teaspoon EACH: dried oregano, ground allspice, ground nutmeg, pepper
• ¾ lb. ground beef (80% lean)
• ½ lb. ground pork
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups beef broth
• 1 chicken bouillon cube (see notes)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried parsley
• ½ cup sour cream (at room temperature)

Instructions

1. Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
2. In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
3. Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
4. While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
5. Heat remaining olive oil in a large skillet over medium-high heat.
6. Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Decrease heat slightly as needed throughout cooking. Drain any excess oil when finished.
7. Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
8. Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
9. Place the sour cream in a medium bowl. To prevent curdling, slowly stir in about ¼ cup of the warm sauce until smooth. Pour the tempered sour cream back into the pot and stir over low heat until incorporated.
10. Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

10. Sweet and Sour Ground Pork Meatballs

Sweet and Sour Ground Pork Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Ground pork, 1 pound (450 g)
• Panko breadcrumbs, 1/3 cup
• Milk, 2 tablespoons
• Egg, large, 1
• Garlic, minced, 2 cloves
• Fresh ginger, grated, 1 teaspoon
• Green onions, finely chopped, 2
• Salt, 1/2 teaspoon
• Black pepper, ground, 1/4 teaspoon
• Sesame oil (optional), 1 teaspoon
• Red bell pepper, diced, 1 small
• Pineapple chunks in juice, 1 cup, drained (save 1/4 cup juice)
• Pineapple juice (reserved), 1/4 cup
• Rice vinegar, 3 tablespoons
• Ketchup, 1/4 cup
• Brown sugar, 2 tablespoons
• Soy sauce, 2 tablespoons
• Cornstarch, 1 tablespoon
• Water, 2 tablespoons
• Optional garnish: green onions, additional

Instructions

1. 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2. In a large bowl, mix together the ground pork, panko breadcrumbs, milk, egg, minced garlic, grated ginger, finely chopped green onions, salt, pepper, and sesame oil until just combined. Do not overwork the mixture.
3. 3. Shape the mixture into about 16 meatballs (roughly 1 1/2 inches in diameter) and place them on the prepared baking sheet. Bake 15–20 minutes, until the meatballs are cooked through and browned (internal temperature reaches 160°F/71°C).
4. 4. While the meatballs bake, make the sweet-and-sour sauce: in a medium saucepan, whisk together pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer over medium heat.
5. 5. Add the pineapple chunks and diced red bell pepper to the sauce. Simmer 3–4 minutes to soften the peppers and let flavors meld.
6. 6. In a small bowl, stir together the cornstarch and water to make a slurry. Whisk the slurry into the sauce and simmer 1–2 minutes, until the sauce thickens slightly. Remove from heat.
7. 7. Transfer the baked meatballs to the sauce and gently toss to coat, or spoon sauce over the meatballs. Simmer 2–3 minutes to heat through and glaze the meatballs.
8. 8. Serve the sweet-and-sour meatballs over steamed rice. Garnish with extra chopped green onions if desired.

11. Mini Swedish Meatballs

Mini Swedish Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’]

A deliciously rich and cozy recipe for Mini Swedish Meatballs and gravy. It’s a perfectly satisfying dinner for any night of the week!

Ingredients

• 1 slice white bread, finely diced
• 1/2 cup milk
• 2 tablespoon unsalted butter
• ½ cup finely diced onion
• 2 garlic cloves, minced
• ½ pound lean ground beef
• ½ pound lean ground pork
• 1 large egg, beaten
• 1 teaspoon salt
• ½ teaspoon cracked black pepper
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• 1 1/2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 ½ cups warm beef broth
• 2 tablespoons heavy cream
• salt and pepper to taste
• 1 mashed potato recipe
• 1 tablespoon freshly chopped parsley

Instructions meatballs

1. Preheat oven to 375˚F.
2. Place the crumbled bread and milk into a large mixing bowl, stir together and allow the mixture to sit.
3. As the bread soaks up the milk, melt 2 tablespoons butter into a sauté pan, over medium high heat. Add onions and garlic and sauté for 3 to 4 minutes or until onion begins to get translucent.
4. Remove from heat and add to the bread and milk mixture. Let mixture cool, about 5 minutes.
5. Add the beef, pork, egg, salt, pepper, allspice, and nutmeg to the mixing bowl and thoroughly mix together.
6. Form 2 teaspoon sized meatballs and place them onto a baking sheet, ½ inch apart, then bake meatballs for 10 to 12 minutes or until they have just cooked through.

gravy

1. Melt butter in a saucepan over medium heat and whisk in flour. Continue to whisk for about 1 minute to remove the raw flour taste.
2. Slowly whisk the beef broth into the mixture, making sure to whisk out any lumps. Season with salt and pepper. Allow the gravy to simmer and thicken enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove from heat and stir in the cream, if using.

assembly and serving

1. Add meatballs to gravy and toss together. Scoop and spread mashed potatoes (if using) onto a large platter and top with gravy covered mini meatballs. Ladle extra gravy over the top and finish with fresh parsley.

12. Chicken Sausage Meatballs

Italian Sausage Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [’16’, ’16 meatballs’]

Dress up your favorite dishes or elevate your appetizer game with these juicy, flavorful homemade Italian Sausage Meatballs! Cheesy, herb-infused, and mouthwateringly tender with hearty bread crumbs, they’re a guaranteed crowd-pleaser.

Ingredients

• 1 lb Italian sausage (raw or bulk pork, chicken, or turkey saussage; remove the sausage from the casings if applicable )
• ½ cup panko breadcrumbs (can use gluten-free if needed)
• 1 large egg
• 1 tablespoon finely chopped flat-leaf parsley (or 1/4 teaspoon dried parsley)
• 1/2 cup grated white or yellow onion (or finely minced)
• 2 tablespoons sun-dried tomatoes in oil (finely chopped)
• ¼ cup grated parmesan cheese
• 1/4 teaspoon cracked black pepper
• 1 clove garlic (grated or finely minced)
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 jar marinara sauce (optional, to serve)

Instructions

1. Preheat oven to 425°F. In a large bowl, combine everything but the olive oil and marinara sauce (if using). Mix with your hands or a wooden spoon until thoroughly combined.
2. Roll the meatballs into 2 ½ tablespoon-sized balls. Place the meatballs on a small baking sheet or dinner plate and chill meatballs in the fridge for at least 20 minutes but up to overnight.
3. Heat 2 tablespoons of oil in a heavy-bottomed and oven-safe skillet (such as a cast iron or enameled pot) over medium heat. Once oil sputters when flicked with water, add meatballs to the skillet. Saute for 8-10 minutes, carefully turning them every 2-3 minutes to brown all the sides.
4. Flip meatballs one more time and move skillet to the oven and bake for 8-10 minutes, or until meatballs have clear juice when cut open or have reached 165°F degrees with a meat thermometer.
5. Serve hot, as-is, or in marinara sauce (see optional directions next) over hot pasta, farro, or even quinoa.
6. If serving with marinara sauce, heat the sauce over medium-low heat until just simmering. Gently stir in the meatballs, reduce the heat to low and cook for 3-5 minutes until heated through.

13. Meatball Pita Pockets

Meatball Stuffed Pita Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘4’]

Make these tasty stuffed pitas with 5 ingredients and in just 10 minutes!

Ingredients

• 10 cooked Italian meatballs
• 20 small pitas
• 2 small Roma tomatoes
• 1 cucumber
• Caesar salad dressing

Instructions

1. Slice the tomato and cucumber and set aside.
2. Cut the pitas to open them up.
3. Slice the meatballs in half.
4. Fill each pita with sliced tomato, cucumber, and a half of a meatball. Top with Caesar salad dressing.
5. When all of the pitas are assembled, serve and enjoy!

14. Slow Cooker Swedish Meatballs

Swedish Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT240M · Total: PT270M · Yield: [‘4’, ‘4 servings’]

These easy Swedish Meatballs are tender beef and pork meatballs slow cooked in a rich, creamy gravy for the ultimate cozy comfort food dinner.

Ingredients

• ½ pound lean ground beef
• ½ pound ground pork
• 1/4 cup panko breadcrumbs
• 1 large egg (lightly beaten)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 10 cracks fresh black pepper
• Pinch ground allspice
• pinch ground nutmeg
• pinch ground cinnamon
• 2 tablespoons vegetable oil for frying
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 teaspoon kosher salt
• 10 cracks fresh black pepper
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 tablespoon cornstarch
• 3 tablespoons water
• Fresh chopped parsley for garnish (optional)

Instructions

1. In a large bowl, place all of the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, pepper, all spice, nutmeg, and cinnamon. Mix together well, roll into 2 tablespoons-sized balls.
2. In a large skillet over medium heat, fry the meatballs in the vegetable oil until golden brown on all sides. You will need to do this in batches, do not crowd to pan. Place the meatballs on a paper-towel lined plate to drain any excess oil.
3. Place the browned meatballs in the slow cooker.
4. Whisk together the beef stock, Worcestershire sauce, dijon, salt, and pepper in a small bowl.
5. Pour the sauce over the meatballs. Cook on low for 4-6 hours or high 2-3 hours, until meatballs are cooked through or until the desired tenderness is reached.
6. Take meatballs out and set them aside.
7. Add the sour cream and heavy cream directly to the slow cooker, whisk to combine. In a small bowl mix together the cornstarch and water. Whisk the cornstarch slurry into the sauce. Cook on high uncovered for 15 minutes until thickened. Taste, adjust seasoning if necessary.
8. Place meatballs back in the sauce to keep warm. Serve over mashed potatoes or egg noodles. Garnish with parsley, optional.

15. Slow Cooker BBQ Meatballs

Slow Cooker BBQ Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) ground beef
• 1/2 cup (60 g) breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano or Italian seasoning
• 2 tablespoons grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh parsley (optional)
• 1 cup BBQ sauce
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup water or chicken broth

Instructions

1. 1. In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, egg, milk, salt, pepper, and oregano; mix until just combined. Do not overmix.
2. 2. Shape the mixture into 1.5-inch meatballs (about 16–20) and place on a tray.
3. 3. Optional: heat a skillet with a little oil over medium-high heat and brown the meatballs for 2–3 minutes per side, just until browned.
4. 4. In a separate bowl, whisk together the BBQ sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and water to create the sauce.
5. 5. Place the meatballs in the slow cooker and pour the sauce over them; gently stir to coat.
6. 6. Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the meatballs are cooked through (internal temperature 165°F / 74°C).
7. 7. Taste and adjust seasoning if needed. If desired, garnish with parsley and serve warm with extra sauce.

16. Pepperoni Meatballs

Pepperoni Meatball Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT17M · Total: PT37M · Yield: [’25’]

These pepperoni meatballs have all your favorite pizza flavors in meatball form! They’re tender, moist and taste amazing.

Ingredients

• 1 (6-ounce) package pepperoni slices
• 1 (8-ounce) container mushrooms
• 1/2 cup diced onion
• 2 cloves garlic
• 1 pound ground beef
• 2 large eggs
• 3/4 cup milk
• 3/4 cup panko breadcrumbs (or quick oats)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper

Instructions

1. Preheat the oven to 400°F. Line a large baking sheet with foil and spray with nonstick spray.
2. In a food processor, pulse pepperoni until it completely ground. Transfer to a large bowl. Add the mushrooms, onion, and garlic to the food processor and pulse until finely chopped.
3. In the bowl with the pepperoni, add the mushroom mixture, ground beef, eggs, milk, panko, Italian seasoning, paprika, salt, and pepper. Using your hands, mix together until just combined, being careful not to overmix.
4. Using a medium cookie scoop or a spoon, portion the mixture onto the baking sheet. Using your hands, shape each portion into 1 1/2-inch balls. Return to the baking sheet.
5. Bake uncovered, turning halfway through, 17 to 20 minutes, or until no longer pink in the center.
6. Serve with pasta and marinara!

17. Chicken Zucchini Meatballs

Chicken Zucchini Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [’24’, ’24 meatballs’]

These Mediterranean-style Chicken Zucchini Meatballs are simple to make and bake up in the oven for an easy weeknight (or anytime) meal!

Ingredients

• 1 lb ground chicken (or ground turkey)
• 2 large eggs
• 1/2 cup bread crumbs
• 1 cup zucchini (shredded, excess moisture squeezed out*)
• 1/2 onion (finely chopped or shredded)
• 2 tablespoons fresh parsley (finely chopped)
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• salt and pepper

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Finely chop the herbs and onion. Mix all the ingredients in a large bowl until well combined.
3. To form the mixture into meatballs I like to use a 1 1/2 tablespoon cookie scoop to scoop out the mixture (about a golf ball size). Lightly grease your hands with a bit of oil and roll the mixture in your palms to form the meatballs.
4. Place the meatballs on the baking sheet and bake in the oven for approximately 25-30 minutes or until cooked through.

18. Cheesy Italian Meatball Sub Dip

Meatball Sub Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘8’, ‘8 Servings’]

Homemade Italian mini meatballs are surrounded by a ricotta and rich tomato sauce in this cheesy meatball sub dip. A fun twist on a classic meatball sub, this dip is easy to make and perfect for the big game!

Ingredients

• 1 lb Ground Beef (80/20)
• 1/2 cup Breadcrumbs (Italian seasoning)
• 2 Eggs
• 2 Garlic Cloves
• 1 1/2 cups Mozzarella (Shredded)
• 2 cups Tomato Sauce (Your Favorite Jarred Variety)
• 1 cup Ricotta (Whole milk)

Instructions

1. Preheat the oven to 375.
2. In a bowl, add the ground meat, breadcrumbs, eggs, ½ cup of mozzarella, and ground garlic.  Mix well until fully combined.
3. With a mini ice cream scoop, scoop out the mixture and roll into balls.  Place the meatballs onto a silicone lined baking sheet.
4. Bake the meatballs for 20 minutes.
5. While the meatballs bake, add the tomato sauce to a cast iron skillet.
6. Spoon ricotta into the tomato sauce.
7. When the meatballs are done cooking, add them to the tomato sauce.
8. Top with the rest of the mozzarella cheese.
9. Place the skillet back in the oven for 10-15 minutes until the mozzarella is melted and slightly browned.
10. Carefully take the skillet out of the oven and enjoy!

19. BBQ Meatballs

Crockpot Bbq Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [’10’]

Grape Jelly BBQ Meatballs are easy to make in the crock pot with only 3 ingredients and 5 minutes to prep! Doesn’t get better than that.

Ingredients

• 1 (18-ounce) jar jar grape jelly
• 1 (18-ounce) jar BBQ sauce
• 1 (32-ounce) bag frozen fully cooked meatballs (about 50)

Instructions

1. In a medium bowl or the base of a slow cooker, combine the grape jelly and BBQ sauce. Add meatballs and stir until coated in sauce.
2. Cook on high 2 to 3 hours or low 3 to 4 hours. Turn the slow cooker to warm until ready to serve.
3. Enjoy as an appetizer or serve over rice and top with green onions for a main dish.

20. Keto Swedish Meatballs

Swedish Meatballs (Easy, Cozy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

My Swedish meatballs recipe are super juicy and flavorful, with simple ingredients and a creamy gravy you’ll want to lick off the spoon.

Ingredients

• 1/4 cup Binder of your choice
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/4 tsp Allspice
• 1/4 tsp Nutmeg ((optional))
• 1/4 cup Heavy cream
• 1 large Egg
• 3 tbsp Onion ((grated; optional))
• 1 lb Ground beef
• 2 tbsp Olive oil ((for frying))
• 2 tbsp Unsalted butter
• 1 cup Beef bone broth
• 1/2 cup Heavy cream
• 4 oz Cream cheese ((cut into small chunks))

Instructions

1. In a large bowl, stir together the binder of your choice, salt, pepper, allspice, and nutmeg, if using.
2. Whisk in the 1/4 cup (59 mL) heavy cream, egg, and grated onion, if using.
3. Mix in the ground beef just until incorporated. Do not overmix, or else meatballs may come out tough.
4. Form the mixture into 1-inch balls. Place onto a baking sheet.
5. Heat olive oil in a large pan over medium-high heat. Working in batches to avoid crowding, fry meatballs for 3 to 4 minutes per side, until browned and cooked through. Remove the meatballs to a plate and cover to keep warm.
6. Wipe out the sauté pan with a paper towel. Add the butter and melt over medium heat.
7. Add the beef bone broth and 1/2 cup (118 mL) heavy cream. Increase heat to high to bring to a boil, then reduce heat and simmer for 10 to 12 minutes, until volume is reduced by half.
8. Reduce heat to low, so that the sauce is no longer simmering. Stir in the cream cheese, until smooth. If the sauce is too thick, thin out with more cream and/or broth as needed.
9. Return the meatballs to the pan and coat in sauce.

21. Buffalo Chicken Meatballs

Buffalo Chicken Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’]

Get the great taste of Buffalo wings in convenient meatball form!

Ingredients

• 1 pound (454g) ground chicken
• ⅓ cup (33g) breadcrumbs (or almond flour)
• 1 egg beaten
• 1 tablespoon buffalo sauce
• 1 teaspoon salt
• 1 teaspoon ground garlic
• 1 teaspoon onion powder
• ½ cup (135g) buffalo sauce (warmed)
• 1 tablespoon blue cheese (crumbled)
• celery (cut into sticks)

Instructions Baking Instructions

1. Preheat the oven to 425F / 218C.
2. In a medium bowl, combine ground chicken, breadcrumbs (or almond flour), egg, buffalo sauce, salt, garlic powder and onion powder. Mix until just combined, being careful not to overmix.
3. Use a cookie scoop to form mixture into even-sized meatballs.
4. Place the meatballs on an oiled baking sheet.
5. Bake for 15-19 minutes, or until lightly brown and cooked through.
6. Remove from oven and gently toss with warmed buffalo sauce. Sprinkle on blue cheese and serve with celery stalks.

Air Fryer Instructions

1. Preheat the air fryer to 400F / 204C.
2. In a medium bowl, combine ground chicken, breadcrumbs (or almond flour), egg, buffalo sauce, salt, garlic powder and onion powder. Mix until just combined, being careful not to overmix.
3. Use a cookie scoop to form the mixture into even-sized meatballs.
4. Lightly spritz the air fryer basket with oil and add the meatballs in a single layer.
5. Cook for 7-10 minutes, until meatballs are lightly browned and cooked through. Shake the basket halfway through the cooking time.
6. Toss meatballs in warmed buffalo sauce, sprinkle on blue cheese and serve with celery stalks.

22. Buffalo Turkey Meatballs

Crockpot Buffalo Turkey Meatballs (Gluten Free, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘6’, ‘6 people’]

These Crockpot Buffalo Turkey Meatballs are the perfect balance of spicy, tangy, and juicy. They’re an easy, protein-packed dish that’s perfect for game day, meal prep, or a crowd-pleasing appetizer!

Ingredients

• 2 pounds ground turkey (I use 97/3)
• 1 egg
• 1 celery stalk diced
• 1/4 cup onion diced
• 1 cup almond flour
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups hot sauce (1 1/2 cups will be used while cooking and 1/2 cup will be used after they are cooked)

Instructions

1. Dice the celery and onion
2. Add the celery, onion, ground turkey, egg, almond flour, and seasonings to a large mixing bowl and combine. Make sure not to over mix or the meatballs will get tough.
3. Using your hands, roll the mixture into one inch balls and place in the bottom of your crockpot
4. Cover the meatballs with 1 and 1/2 cups of hot sauce and cook for 2 hours on high or 4 hours on low
5. When the meatballs are done cooking, use a spoon to skim the fat off the top of the sauce
6. Add the meatballs to a plate and pour the remaining 1/2 cup of hot sauce on top

23. Hot Pepper Jelly Smoked Meatballs

Hot Pepper Jelly Smoked Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Yield: [’16’, ’16 servings’]

Ingredients

• 8 slices of bacon (or as many in your package) (cut in half )
• 16 frozen homestyle meatballs (thawed or slightly thawed)
• BBQ Rub ( or seasonings of choice)
• 1/2 cup hot pepper jelly (or favorite BBQ Sauce)

Instructions

1. Pre- heat smoker to 225 degrees.
2. Lay out the bacon halves onto a foil lined baking sheet or aluminum pan and place one meatball onto each slice.
3. Roll the bacon around the meatball and insert a toothpick to hold in place.
4. Sprinkle with BBQ Rub or seasonings of choice.
5. Place the pan in the smoker and let smoke for about an hour and a half until the bacon is cooked.
6. Place hot pepper jelly in a bowl and microwave so that it can be brushed.
7. Brush the bacon and meatballs with hot pepper jelly and let smoke another 10-15 minutes until the glaze is warm.
8. Serve hot and Enjoy!

24. BBQ Chicken Meatballs

BBQ Chicken Meatballs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

BBQ Chicken Meatballs are a quick and easy weeknight dinner that you’re going to be overly impressed by. Made with ground chicken, plenty of flavorful herbs and spices, and simmered with your favorite barbecue sauce, this recipe is so tasty!

Ingredients

• 1 lbs lean ground chicken
• 2/3 cup panko bread crumbs
• 1/2 cup red onion (diced)
• 1 tbsp fresh parsley (diced)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tbsp green goddess seasoning (Trader Joe’s)
• 1 egg
• 1 tbsp dijon mustard
• 1 tbsp minced garlic
• 3/4 cup barbecue sauce of choice (I used low sugar, hickory smoked barbecue sauce)
• 1/2 cup water
• 1 tsp sriracha
• pinch of salt
• 1 bag sweet kale/cabbage salad mix
• 2 cups cooked white rice (divided amongst serving plates)
• green onion (for garnish)

Instructions

1. First, finely dice a red onion and parsley and mince garlic if needed.Then in a mixing bowl, add all of the meatball ingredients together and stir. Ensure the egg is completely combined and breadcrumbs are evenly distributed throughout.
2. Heat a skillet to medium-high heat and spray with cooking spray. Use a medium sized cookie scooper (spray it with cooking spray so the meat mixture doesn’t stick) and scoop into meatballs (~12 meatballs). Place each meatball directly on the skillet.
3. Cook for 8-10 minutes, rotating 3-4 times to ensure the meatball is completely cooked on all sides. After flipping, cover the skillet to speed the cooking.
4. Use a meat thermometer to ensure the meatballs are cooked through (internal temp of 165°F). Use tongs and remove the meatballs from the pan and onto a plate.
5. Using the same skillet (no need to clean), heat to medium heat. Add BBQ sauce, water, sriracha, and salt to the skillet. Whisk it together until water is combined and you have a cohesive sauce. Add the meatballs back into the sauce and use a spoon to coat them.
6. Serve the meatballs with a fresh bag of sweet kale salad and white rice. Enjoy!

25. Vegan Swedish Meatballs

Vegan Swedish Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 people’]

These delicious Vegan Swedish Meatballs are reminiscent of the classic IKEA version. They are made with a plant-based ground that is perfectly textured and seasoned with warm spices. Then they are smothered in a rich and creamy gravy that is the epitome of comfort. The whole family will love it!Â

Ingredients

• 1 pound plant-based ground meat ((I used Beyond Meat))
• 1/2 medium onion (, minced (about 1/4 cup))
• 4 cloves garlic (, minced)
• 1/3 cup panko breadcrumbs
• 2 tablespoons full-fat coconut milk (, canned (*optional – see note))
• 2 tablespoons finely chopped parsley
• 1 tablespoon dijon mustard
• 1 tablespoon vegan Worcestershire sauce
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg (, more to taste)
• 1/4 teaspoon ground white pepper ((sub black))
• Salt (, to taste (*see note))
• 3 tablespoons vegan butter
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth ((*see note))
• 1/2 cup full-fat coconut milk (, canned)
• 1 teaspoon vegan Worcestershire sauce (, more to taste )
• 1 teaspoon dijon mustard (, more to taste )
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Salt and pepper (, to taste)

Instructions Vegan Meatballs

1. Preheat oven to 400° F (200° C). Line a large rimmed baking sheet with parchment paper and set aside.
2. In a large bowl add the breadcrumbs and coconut milk. Let it sit for a minute so the milk can absorb into the breadcrumbs. Now add the plant-based ground, onion, garlic, parsley, dijon, vegan Worcestershire sauce, allspice, nutmeg, and pepper. Combine well using your hands. * note: if you aren’t using milk, just add the breadcrumbs with the rest of the ingredients and combine.
3. Using a tablespoon measuring spoon, measure out a heaping tablespoon of mixture (about 1.5 tablespoons). Alternatively, you can use a medium-sized cookie scoop for even measuring. Place each scoop on the baking sheet (don’t roll yet). Once finished, roll each scoop into shape with your hands (it’s less messy using this method).
4. Place in the oven for 20-30 minutes until golden brown. Flip at the midway mark. Remove from oven. Tip: start making the sauce when the meatballs have about 10 minutes left so they are nice and hot when the sauce is ready.

Gravy

1. Heat butter in a large skillet over medium heat. Whisk in the flour until it’s fully combined, smells slightly nutty, and it’s lightly golden. About 1 minute. Whisk constantly to prevent burning.
2. Slowly pour in half of the broth while constantly whisking to combine well. Let it come to a simmer before slowly adding the remaining broth while constantly whisking to prevent lumps (raise heat slightly if needed).
3. Add the coconut milk, Worcestershire sauce, dijon, allspice, nutmeg, salt, and pepper. Whisk to combine well. Let it simmer for 7-9 minutes to thicken into a thin-ish gravy. Stir occasionally to prevent burning or lumps. Cook down longer for a thicker consistency (note: it’ll thicken more when removed from heat). Taste for seasoning and add more if needed.
4. Add meatballs to the sauce and cook a few minutes longer if needed. Alternatively, you can serve the gravy on the side of the meatballs. See note for serving suggestions. Enjoy!

26. Hoisin Meatballs

Hoisin Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) ground pork
• 1/2 cup breadcrumbs
• 1/3 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, finely chopped
• 2 tablespoons hoisin sauce (mixed into meat)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground black pepper
• 1/2 cup hoisin sauce (for glaze)
• 2 tablespoons soy sauce (for glaze)
• 2 tablespoons rice vinegar
• 1 tablespoon honey (or brown sugar)
• 1/3 cup chicken broth
• 1 teaspoon cornstarch (optional, for slurry to thicken glaze)
• Sesame seeds, for garnish (optional)
• Chopped green onions, for garnish (optional)
• Cooked rice or noodles, for serving (optional)

Instructions

1. 1) Prepare and measure all ingredients: crumble the meat, chop aromatics, and whisk glaze components.
2. 2) In a large bowl, mix ground pork, breadcrumbs, milk, egg, garlic, ginger, green onions, 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, sesame oil, and pepper just until combined. Do not overmix.
3. 3) Shape the mixture into about 18–20 meatballs (roughly 1.5 inches/3.8 cm in diameter) and place on a lined baking sheet.
4. 4) Heat a large skillet with a thin layer of oil over medium-high heat. Brown the meatballs on all sides, about 2–3 minutes per side. They do not need to be fully cooked here.
5. 5) Optional: to finish in the oven, preheat to 350°F (175°C) and bake the browned meatballs 8–10 minutes until cooked through.
6. 6) In a small bowl, whisk together the glaze ingredients: 1/2 cup hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, and 1/3 cup chicken broth. If you prefer a thicker glaze, stir in the cornstarch with a tablespoon of water to make a slurry.
7. 7) Add the glaze to the skillet with the meatballs. Simmer 6–8 minutes, stirring to coat, until the sauce is glossy and the meatballs are cooked through.
8. 8) Taste and adjust seasoning if needed. Serve the meatballs over cooked rice or noodles, and garnish with sesame seeds and chopped green onions.

27. Greek Meatballs

Keftedes – Greek Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT60M · Yield: [’18’, ’18 meatballs’]

Keftedes (Greek meatballs) should be in their own food group — that’s how good they are! Easy to prepare and loved by all, they’re popular for a reason. My Greek meatball recipe will show you how to make these perfect little beauties with simple, everyday ingredients.

Ingredients

• 120 grams bread (day old, approx. 2 slices)
• 1 onion (medium size)
• 250 grams ground beef
• 250 grams ground pork
• 1 1/2 tbsp mint (fresh)
• 1 tbsp parsley (fresh)
• 1 egg
• 1 tbsp olive oil
• 1 garlic clove
• 1 teaspoon salt
• 1 tbsp ouzo (optional)
• 1 teaspoon white pepper
• 75 grams plain flour (for dredging)
• olive oil (for frying)

Instructions

1. Place the bread in a bowl of water and allow it to soak for a few seconds (make sure it’s fully submerged). Using your hands, squeeze the excess water out of the bread. Place in the food processor.
2. Along with the soaked bread, add the onion, parsley and mint and mix until a soft paste forms.
3. In a separate bowl combine the ground meat, the bread paste, egg, garlic, olive oil and ouzo (if using). Using your hands, mix all the ingredients together until well combined.
4. Place the flour on a large plate. Take one tablespoon of the mix, roll into a ball and place on the floured plate. Roll the keftedes in the flour, shake off any excess flour and place on a baking tray. Repeat for the remainder of the mixture and place in the refrigerator for 15 mins.
5. Heat the olive oil in a fry pan on a medium heat and shallow fry the keftedes until browned all over (this should take approx. 5-10 minutes). Drain on paper towels while cooking the remainder of the meatballs.

28. Mini Taco Meatballs

Mini Taco Meatballs {appetizer} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’25’, ’25 mini meatballs 1-inch in diameter’]

These quick, easy appetizer-size meatballs are done in less than 30 minutes and are full of taco flavor. Perfect for gatherings or incorporating into other dishes, they have no fillers and are naturally gluten-free.

Ingredients

• 1/2 cup Yellow Onion (, finely diced)
• 1/3 cup Sharp Cheddar Cheese (, finely grated)
• 1/2-1 teaspoon Kosher Salt*
• 3 tablespoons Taco Seasoning
• 1 tablespoon fresh Cilantro (, diced)
• 1 large Egg (, lightly beaten)
• 1 pound lean Ground Beef

Instructions

1. Preheat the oven to 350 degrees. Prepare a baking sheet (with sides to avoid meatballs escaping) with parchment paper or a silpat. Set aside.
2. In a large mixing bowl, combine the onion, cheese, salt, taco seasoning and fresh cilantro. Using a fork, stir mixture together to fully combine.
3. Add the lightly beaten egg, and again using a fork, stir to combine into the seasoning mixture.
4. Add the ground beef, and using your hands, mix all the ingredients together fully.
5. To form meatballs, gather approximately one heaping tablespoon of the meat mixture in your hands. Gently roll the meat into a ball which should be 1 inch across. Place on the prepared baking sheet/pan.
6. Bake for 20 minutes (or until cooked all the way through). Remove pan from oven, allow to sit for a few minutes before serving. Insert toothpicks or mini forks for ease of eating. Note: there will be some melted cheese around the bottom of the meatballs.

29. Air Fryer Bacon Wrapped Cheeseburger Bites

Air Fryer Bacon Wrapped Cheeseburger Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘6’]

Air fryer bacon wrapped cheeseburger bites are something you must try! These bacon burger bombs are a great appetizer for any occasion.

Ingredients

• 1 Pound ground beef (lean or extra-lean)
• 1 Teaspoon kosher salt
• ½ Teaspoon black pepper (coarse)
• 1 egg
• ¼ Cup breadcrumbs
• 4 Ounces cheddar cheese (block)
• 1 Pound bacon (center-cut)
• 2 Teaspoon sesame seeds

Instructions

1. Preheat the air fryer to 400 degrees F.
2. Combine ground beef, salt, pepper, egg, and breadcrumbs in a mixing bowl. Thoroughly mix.
3. Cut cheese into ½-inch cubes.
4. Use a medium cookie scoop to form equal sized burger bites. Roll the ground beef mixture between your palms and form into a ball. Make a small divot in the center, then place the cheese cube inside. Form the ground beef around the cheese.
5. Wrap each burger bite with bacon. Tuck the ends of the bacon in as you wrap, or secure with a toothpick.
6. Place burger bites in a single layer in the air fryer and cook for 12 minutes. Stop halfway through to flip and evenly crisp the bacon.
7. Sprinkle burgers with sesame seeds and serve with ketchup and mustard to dip.

30. BBQ Turkey Meatballs

BBQ Turkey Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT150M · Yield: [’32’]

This gluten free BBQ Turkey Meatballs recipe is easy and healthy. It’s baked in the oven and tossed in the slow cooker with barbecue sauce!

Ingredients

• 2.5 – 3 lbs. ground turkey (85% lean)
• 2 eggs
• 3/4 cup gluten free Panko breadcrumbs (sub regular Panko breadcrumbs if not gluten free)
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. smoked paprika
• 1 tsp. Italian seasoning
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• 1 cup gluten free BBQ sauce
• 1/2 cup tomato sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. Sriracha hot sauce

Instructions

1. Heat oven to 400 degrees Fahrenheit.
2. Combine 2 1/2 – 3 lbs. of 85% lean ground turkey in a large mixing bowl with 2 eggs, ¾ cup gluten free Panko breadcrumbs, 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. smoked paprika, 1 tsp. Italian seasoning, and ¼ tsp. each of kosher salt and pepper.
3. Mix all of these ingredients together with a large spoon or your hands. (Be careful not to over-mix or they may become tough). Make sure all of the spices are incorporated into the meat before forming it into balls.
4. Scoop the meat mixture into balls using a medium-size ice cream scoop or large spoon (this will ensure that they are all equal in size). Use your hands to form the meat into balls and place them on a baking sheet.
5. Place the baking sheets in the oven and bake for 20-22 minutes. Remove the baking sheets when finished. Repeat with the remainder of the meat mixture until all of the meatballs are cooked. The meatballs are fully cooked when the internal temperature has reached 165 degrees and can be tested with a meat thermometer.
6. Place the cooked meatballs in a slow cooker.

Make The BBQ Sauce:

1. Combine 1 cup BBQ sauce in a sauce pan along with ½ cup tomato sauce, 2 tsp. Worcestershire sauce, and 1 tsp. Sriracha hot sauce.
2. Heat the sauce to medium low and cook for 5 minutes or so on the stove top, stirring often. Cook just until heated through and remove from heat.
3. Once the sauce is finished pour it over the cooked meatballs that have been placed in the slow cooker. Make sure that all of the meatballs are coated in the sauce.
4. Heat the meatballs in the sauce 1-2 hours before serving. The slow cooker may be set to ‘Low’ or ‘High’. After an hour or two the slow cooker may be set to ‘Keep Warm’.
5. To Serve: Serve individually or in a serving platter.

31. Buffalo Cauliflower Meatballs

Cauliflower Buffalo Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’15’]

These Air Fryer Buffalo Cauliflower Meatballs are perfect for anyone who wants a little spice in their life! You can serve them as an appetizer, side dish, snack, or even as a vegetarian option for a buffalo salad! The recipe is very easy to make, uses healthy ingredients, and can be air fried or baked. Great for anyone who is vegetarian, gluten-free, or on Whole30.

Ingredients

• 2 + 1/2 Cups Cauliflower Rice
• 1/2 Cup Almond Flour
• 1 Egg
• 1 Teaspoon Olive Oil
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon Garlic Powder
• 3 Tablespoons Buffalo Sauce

Instructions

1. Start by adding the cauliflower rice and almond flour into a mixing bowl. If you don’t have pre-made cauliflower rice, see directions in notes on how to easily make it yourself!
2. Next use a fork or whisk to whip your egg. Add the whipped egg, olive oil, salt, pepper, and garlic powder into your cauliflower mixture. Mix with a fork until fully combined.
3. Roll the mixture into about 1 inch meatballs, and add them to your air fryer. Set the air fryer to 375 degrees for 30-35 minutes. If you’re baking, place them on a parchment paper lined baking sheet. Bake at 375 degrees for 30-40 minutes. You’ll know they’re done when they are golden brown on the outside.
4. Once they’re out of the oven, add them to a mixing bowl with a few tablespoons of buffalo sauce. Mix with a large spoon until fully coated. (If you like them spicy.) You can also add them to a plate, and drizzle buffalo sauce on top for a less spicy option.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.