A simple recipe for Mini Oven-Baked Meatballs
Yum, they are SO DELICIOUS! These are the reasons why we absolutely adore this easy meatball recipe:
- the meatballs are juicy, soft inside and perfectly browned, and crunchy outside
- a delicious quick midweek recipe (made in just 25 minutes)
- kids and adults love it
- they are made in an oven, so zero dirty dishes
- feel free to store these for up to two months
- great for celebrations, gatherings, or Mediterranean inspired events
What ingredients do I need to make these Meatballs
We will need ten simple ingredients for this recipe. They are easily accessible so that you can buy them everywhere. You can find the whole list of ingredients below, but let's talk about five essential ones.
Bread - Use white bread or bread rolls in this recipe. It's important to pour hot milk or warm milk over the bread and set it aside for about 10 minutes or fully soaked.
Meat - We use ground beef chuck in this recipe, but feel free to use your favorite ground meat mixture. You can use pork or lamb too, and the preparation stays the same.
Parsley - is essential for some freshness.
Pinenuts - are a wonderful nutty addition. Feel free to leave them out if you don't have them at home.
Oil - We always use olive oil for meatballs, but canola oil will work just fine too.
What to serve with Easy Mini Oven-Baked Meatballs
These meatballs are amazing in sandwiches, wraps, or even burgers. These are some of our favorite side dishes:
- Hummus
- Skillet Flatbread
- Pita bread
- Seasonal Salad (recipe below)
- Radishes
- Seasonal veggies
How to store and freeze these mini oven-baked meatballs
You can easily store these meatballs in two ways.
Keep them closed in an airtight container, in the fridge, for up to 3 days. Before serving, reheat them well in a microwave or a skillet with a teaspoon of olive oil.
Feel free to freeze the baked or unbaked meatballs. To freeze the unbaked meatballs, shape them, place them on a baking sheet, then freeze. Once they are frozen, transfer them to a freezer bag—store them for up to 2 months. When you decide to bake them, transfer them to a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 10 minutes longer. Store the baked meatballs in a freezer bag or airtight container for up to 2 months.
Try these amazing ground meat recipes too
- Spaghetti and Mini-Meatballs
- Ground Beef Enchiladas
- Beef Meatloaf with Eggs
- Ground Beef Cabbage Stew
- Zucchini Lasagna with Ground Beef (Keto-friendly)
- Easy Macaroni with Ground Beef
METHOD
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preparation
Preheat the oven to 230 °C / 440 °F or 210 °C /410 °F (fan). Line a large baking sheet with parchment paper.
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meatballs mixture
Add cubed bread to a small bowl. Pour warm milk over the bread to cover it, then set aside for 5 - 10 minutes. In a large bowl, combine the meat, egg, chopped parsley, diced onion, diced garlic, chopped pinenuts, cream cheese, and olive oil. Season with salt and pepper. Divide the mixture into twenty pieces, and using wet hands, roll the mixture into round meatballs.
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bake
Place the meatballs on a baking sheet. Drizzle the meatballs with a tablespoon of olive oil. Place in the oven, on the middle rack, and bake for 12 minutes at 230 °C / 440 °F or 210 °C /410 °F (fan) or until they are browned and cooked through.
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Serving idea (optional)
Clean and cut the veggies into small pieces. Add to a bowl along with olive oil and diced parsley. In a small bowl, stir to combine olive oil, dijon mustard, and lemon juice. Season with salt, and pepper. Drizzle over the salad and stir to combine. Optionally serve this salad with mini meatballs, pita bread, or flatbread, and hummus.
