Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb ground beef (80–85% lean)
- 1/2 cup fine breadcrumbs
- 1/4 cup very finely minced onion
- 2 cloves garlic, minced
- 1/4 cup finely grated Parmesan cheese
- 3 tbsp milk
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1/2 tsp smoked paprika (or sweet paprika)
- 2 tbsp olive or neutral oil (for skillet)
- 1/2 cup ketchup
- 3 tbsp packed light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- Pinch red pepper flakes (optional)
- Extra parsley for garnish; toothpicks for serving
Do This
- 1. In a small bowl, whisk ketchup, brown sugar, vinegar, Dijon, soy sauce, Worcestershire, and red pepper flakes; set glaze aside.
- 2. In a large bowl, mix beef, breadcrumbs, onion, garlic, Parmesan, milk, egg, parsley, salt, pepper, and smoked paprika until just combined.
- 3. Roll into small balls, about 1 tablespoon each (roughly 1 inch), placing them on a plate or tray.
- 4. Heat oil in a large skillet over medium heat. Brown meatballs in 2 batches, 5–7 minutes total, turning to brown most sides.
- 5. Drain excess fat if needed. Pour glaze into skillet, scraping up browned bits; return all meatballs to pan.
- 6. Simmer on low, turning meatballs occasionally, until cooked through (internal temp 165°F), 6–8 minutes, and glaze is thick and shiny.
- 7. Transfer to a warm platter with extra glaze from pan, sprinkle with parsley, and serve hot with toothpicks.
Why You’ll Love This Recipe
- Bite-sized, hearty meatballs with a deep browned crust and a glossy, tangy-sweet glaze.
- All made in one skillet on the stovetop—no oven required and easy cleanup.
- Perfect for game day, potlucks, or a cozy appetizer dinner with crusty bread.
- Flexible base recipe that works with beef, turkey, or a beef/pork blend.
Grocery List
- Produce: 1 small onion, 1 head garlic, fresh flat-leaf parsley
- Dairy: Milk, Parmesan cheese, 1 large egg
- Pantry: Ground beef, fine breadcrumbs, ketchup, light brown sugar, apple cider vinegar, Dijon mustard, soy sauce, Worcestershire sauce, smoked paprika, kosher salt, black pepper, red pepper flakes, olive or neutral oil
Full Ingredients
Mini Meatballs
- 1 lb (450 g) ground beef, 80–85% lean
- 1/2 cup fine dry breadcrumbs (plain or panko, lightly crushed)
- 1/4 cup very finely minced onion (about 1/4 small onion)
- 2 cloves garlic, minced or pressed
- 1/4 cup finely grated Parmesan cheese
- 3 tbsp milk (whole or 2%)
- 1 large egg
- 2 tbsp finely chopped fresh flat-leaf parsley (or 2 tsp dried parsley)
- 1 tsp kosher salt (use 3/4 tsp if using table salt)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (or sweet paprika)
- 2 tbsp olive oil or neutral oil (such as canola or vegetable), for skillet browning
Tangy Glaze
- 1/2 cup ketchup
- 3 tbsp packed light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- Pinch red pepper flakes, to taste (optional, for gentle heat)
To Finish & Serve
- 2–3 tbsp chopped fresh parsley, for garnish
- Toothpicks or small skewers, for serving
Step-by-Step Instructions
Step 1: Mix the Tangy Glaze
In a small mixing bowl, combine the ketchup, brown sugar, apple cider vinegar, Dijon mustard, soy sauce, Worcestershire sauce, and a pinch of red pepper flakes if using. Whisk until the sugar is mostly dissolved and the glaze is smooth and glossy, about 30–60 seconds.
Set the bowl of glaze near the stove; you will add it directly to the skillet after browning the meatballs. Having it pre-mixed makes the cooking process smooth and keeps you from scrambling once the meatballs are sizzling.
Step 2: Make the Meatball Mixture
In a large bowl, add the breadcrumbs, minced onion, garlic, Parmesan, milk, egg, parsley, salt, pepper, and smoked paprika. Stir with a fork until everything is evenly combined and the breadcrumbs are moistened. This step helps distribute the seasonings before you add the meat so you do not have to overwork it.
Add the ground beef to the bowl. Using clean hands, gently mix just until the breadcrumb mixture is evenly incorporated into the meat. Try to use a light touch and avoid compressing the mixture tightly; this keeps the mini meatballs tender instead of dense. Mixing should take no more than 30–45 seconds.
Step 3: Shape the Mini Meatballs
Line a tray or large plate with parchment paper or lightly oil it to prevent sticking. Using a small cookie scoop or a tablespoon measure, portion the meat mixture into small mounds of about 1 tablespoon each. Roll each portion gently between your palms into a smooth ball about 1 inch in diameter.
You should get roughly 28–32 mini meatballs from the batch. If the mixture feels sticky, dampen your hands lightly with water. Arrange the formed meatballs in a single layer on the tray so they are ready to go into the skillet in batches.
Step 4: Brown the Meatballs in a Skillet
Set a large heavy skillet (10–12 inches, cast iron if you have it) over medium heat. Let it heat for about 2 minutes, then add the 2 tbsp oil and heat for another 1 minute until the oil shimmers. If using an electric skillet, aim for about 350°F.
Add roughly half the meatballs, spacing them out so there is some room between each one. Cook, turning every 1–2 minutes, until they are nicely browned on most sides, about 5–7 minutes total. They do not need to be fully cooked through yet; they will finish in the glaze.
Transfer the browned meatballs to a clean plate. Repeat with the remaining meatballs, adding a teaspoon more oil if the pan seems dry. When all meatballs are browned, pour off all but about 1 teaspoon of fat from the skillet, but do not wipe out the browned bits stuck to the bottom—those add flavor to the glaze.
Step 5: Deglaze the Pan with the Glaze
Reduce the heat to medium-low. Give the glaze mixture a quick stir, then pour it into the hot skillet. It should sizzle gently as it hits the pan. Use a wooden spoon or heatproof spatula to scrape up the browned bits from the bottom as you stir the glaze. This takes about 1–2 minutes and builds a deep, savory flavor.
Once the glaze is smooth and starting to bubble around the edges, let it simmer gently for another 1–2 minutes to slightly thicken. You are looking for a texture that lightly coats the back of a spoon but is still pourable. If it bubbles too vigorously, lower the heat.
Step 6: Simmer Meatballs in the Glaze Until Cooked
Return all of the browned meatballs, along with any juices on the plate, to the skillet. Use a spoon to roll them through the glaze so each one gets a shiny coating. Arrange them in a single, snug layer so they all touch the pan and glaze.
Cover the skillet loosely with a lid or a sheet of foil (do not seal tightly; you want some steam to escape) and simmer over low heat until the meatballs are cooked through, about 6–8 minutes. Turn the meatballs once or twice during cooking so they are evenly coated in the thickening glaze.
To be certain they are done, check a meatball with an instant-read thermometer inserted into the center; it should read at least 165°F. The glaze should be thick, glossy, and clinging generously to each mini meatball.
Step 7: Garnish and Serve
When the meatballs are cooked and the glaze is thick, taste a small dab of the sauce. If you prefer more tang, add up to 1 teaspoon more vinegar; for extra sweetness, stir in 1–2 teaspoons brown sugar and simmer for 1 minute. Adjust salt with a tiny splash of soy sauce if needed.
Transfer the glazed mini meatballs to a warm serving platter or a small cast-iron pan for a rustic look, spooning all remaining glaze over the top. Sprinkle generously with chopped fresh parsley for color and freshness. Serve immediately with toothpicks or cocktail skewers so guests can easily grab a hearty, bite-sized savory nibble. Keep warm on the lowest heat setting or over a very low burner if serving over an extended time, stirring occasionally.
Pro Tips
- Do not overmix the meat. Mix just until combined; overworking the mixture can make the mini meatballs tough.
- Keep them small and even. A 1-tablespoon scoop makes shaping quick and keeps the meatballs uniform so they cook at the same rate.
- Control the heat. Medium to medium-low heat gives you a deep brown crust without burning. If the pan is smoking, the heat is too high.
- Adjust the glaze at the end. You can easily tweak sweet, tangy, or salty notes in the last minute or two of simmering.
- Use cast iron for best browning. A heavy pan holds heat well, giving you a beautifully seared exterior that stands up to the sticky glaze.
Variations
- Turkey or Chicken Mini Meatballs: Swap in ground turkey or chicken (93% lean). Add an extra 1 tbsp milk to keep them moist and check doneness carefully, as poultry dries out faster.
- Spicy Chipotle Glaze: Replace 1–2 tbsp of the ketchup with chipotle hot sauce or finely minced canned chipotle in adobo. Add extra red pepper flakes if you love heat.
- Beef and Pork Blend: Use 1/2 lb ground beef and 1/2 lb ground pork for a richer, more old-school meatball flavor and a slightly softer texture.
Storage & Make-Ahead
Cool leftover meatballs and glaze to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat gently in a covered skillet over low heat for 8–10 minutes, adding a splash of water if the glaze is too thick, or reheat in the microwave at 50–60% power in 30-second bursts, stirring the sauce between bursts. For longer storage, freeze the cooked, glazed meatballs in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. To prep ahead for a party, shape and brown the meatballs up to 24 hours in advance and store them (cooked but unglazed) in the fridge; just simmer them in the glaze for 8–10 minutes right before serving.
Nutrition (per serving)
Approximate values for one serving (about 5 mini meatballs with glaze, 1/6 of the recipe): 260 calories, 15 g protein, 16 g fat (about 6 g saturated), 13 g carbohydrates, 8 g sugars, 1 g fiber, and about 430 mg sodium. Actual values will vary based on exact ingredients and portion sizes.
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