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Homemade Meatball Appetizers

These hearty meatball bites are made by mixing ground meat with breadcrumbs, garlic, herbs, and cheese, then shaping and cooking them until golden and juicy. They can be fried for a crispy exterior or baked for a lighter finish, resulting in rustic, imperfect, but utterly flavorful finger foods. Perfect for gatherings, they bring warmth and lively chaos to any table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20
Course: Main Course
Cuisine: Italian-American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 500 g ground beef preferably a mix of chuck and sirloin
  • 1 cup breadcrumbs day-old bread blitzed into crumbs or panko for extra crunch
  • 2 cloves garlic minced
  • 2 tbsp chopped parsley fresh
  • 1 large egg beaten
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp oil for frying or baking spray
  • to taste Salt and pepper for seasoning

Equipment

  • Mixing bowls
  • Baking sheet or skillet
  • Cooking thermometer
  • Tongs or slotted spoon
  • Paper towels

Method
 

  1. Combine ground beef, breadcrumbs, minced garlic, chopped parsley, beaten egg, grated Parmesan, a pinch of salt and pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overmix to keep the meatballs tender.
  2. Shape the mixture into small, rustic balls about 1 inch in diameter, using your hands. Place them on a lined baking sheet or set aside for frying.
  3. If frying, heat enough oil in a skillet to cover about 2-3 inches and heat until shimmering (~180°C / 350°F). If baking, preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  4. Fry the meatballs in batches, turning every 2-3 minutes, until they are golden brown and cooked through, about 8-10 minutes. Alternatively, bake the meatballs for 20 minutes until they are crispy on the outside and firm inside.
  5. Use a cooking thermometer to check that the internal temperature reaches 70°C (160°F), ensuring they are fully cooked. Drain on paper towels if fried to remove excess oil.
  6. Serve the meatballs warm, with toothpicks or your favorite dipping sauce. These rustic bites are best enjoyed immediately, bursting with flavor and warmth.