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Crispy Baked Meatball Bites

These bite-sized meatball appetizers are baked until golden and crispy, featuring a flavorful mixture of ground beef, breadcrumbs, garlic, herbs, and lemon zest. Their small, handheld size makes them perfect for grazing at parties, providing a juicy interior with crispy edges that catch the light. Easy to prepare ahead and serve warm, they’re a crowd-pleasing finger food with a satisfying crunch and savory appeal.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 20
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 500 g ground beef (chuck and sirloin blend) preferably a mix for juiciness and firmness
  • 1/2 cup plain breadcrumbs for structure and binding
  • 2 cloves garlic minced for aroma and warmth
  • 1 egg egg beaten to help bind the mixture
  • 2 tablespoons chopped parsley fresh herbs brighten the flavor
  • 1 tsp red pepper flakes adds a subtle heat
  • 1 zest lemon zest of one lemon for brightness
  • 1 tbsp olive oil for mixing and brushing for crispness

Equipment

  • Baking sheet
  • Mixing bowl
  • Small scoop or spoon
  • Pastry brush

Method
 

  1. Start by preheating your oven to 200°C (390°F) and lining a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, minced garlic, beaten egg, chopped parsley, red pepper flakes, lemon zest, and a drizzle of olive oil. Gently mix everything together with your hands or a spoon until just combined—try not to overmix to keep the meatballs tender.
  3. Using a small scoop or spoon, shape the mixture into small, uniform balls about 2.5 cm (1 inch) in diameter. Place each meatball evenly spaced on your prepared baking sheet.
  4. Lightly brush the meatballs with a bit of olive oil using a pastry brush; this helps achieve a crispy, golden exterior during baking.
  5. Bake the meatballs in the preheated oven for about 15 to 18 minutes, turning on the broiler for the last 2 minutes if you want extra crispy edges and a deep golden color.
  6. Check for doneness: the meatballs should be golden brown with crispy edges, and an internal temperature of at least 70°C (160°F). They should feel firm yet juicy when gently pressed.
  7. Let the meatballs rest for 5 minutes on the baking sheet to settle their juices. Serve warm, garnished with extra parsley or a squeeze of lemon if desired, for a perfect bite of crispy, savory goodness.