Rosemary Meatball Bites
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My Rosemary Meatball Bites are a two bite appetizer recipe that is perfect for the holidays! I use a mix of ground pork, ground beef, and rosemary, and top these with a spritz of lemon juice and zest. These also make a great addition to pasta and salads!
If you're looking for more great holiday entertaining recipes, try my Slow Cooker Beef Brisket Stew, Chicken Pot Pie, or my Ham & Cheese Rolls with Honey Butter!
Table of Contents
If you’re hosting friends or family for New Year’s, then appetizers and small bites are king. And these organic meatballs make the perfect appetizer for a party. This recipe for Rosemary Meatball Bites with beef and pork are easy and so fun to make!
I created this recipe with my friends at Organic Prairie using their Organic Ground Beef and their Organic Ground Pork. I love making organic meatballs with beef and pork as it gives the meatballs more flavor! My YiaYia made homemade meatballs growing up, and she always made them this way, so that’s the way I do it too.
These homemade meatballs with beef and pork start out with mixing up the meat, breadcrumbs, ghee, and spices. You can use a spatula, or you can get in there with your hands, which makes it a lot easier! Roll them into balls and bake, it's that simple!
These Rosemary Meatball Bites are perfect for a party, but they are versatile for everyday too. We make these homemade meatballs all the time for an easy dinner with pasta, butter, and parmesan. We’ll also use leftovers and heat them up on a baguette with tomato sauce and mozzarella for an easy meatball sub or add into salads as well.
Why You'll Love This Recipe
Ground Beef + Pork: I use a mixture of ground beef and ground pork for the best flavor in these organic meatballs.
Easy: This recipe is very easy to execute. Mix up the ingredients, roll into balls, and bake. It's very simple!
Versatile: While these homemade meatballs make a great appetizer recipe, you can also make them for the main course. Serve on top of pasta, make into subs, or add on top of salad.
Ingredients & Health Benefits
- Ground Beef: I use Organic Prairie Grassfed Ground Beef. Grassfed beef has as much as three times more omega-3s than conventional beef.
- Ground Pork: I use Organic Prairie Ground Pork, which is my favorite!
- Yellow Onion: Provides flavor and also have tons of antioxidants!
- Garlic: You can use organic minced garlic from a jar or fresh cloves and mince them. Garlic is anti inflammatory and brings flavor to this dish.
- Salt and Pepper: You'll need for flavor.
- Rosemary: I use organic dried rosemary inside and fresh rosemary for the baking sheet. Rosemary can help with digestion, skin health, and more.
- Ghee: I use Organic Valley Ghee for healthy fat, if you don't have this you can use EVOO too.
- Eggs: Use large eggs. These are what bind these organic meatballs together. Eggs have protein, omega-3s, and more.
- Breadcrumbs: I use organic Panko bred crumbs, this also helps bind these organic meatballs together.
- Lemon: I use fresh lemon to garnish for a light and zesty flavor.
Tools Needed
- Mixing Bowl: You'll need a large mixing bowl to mix up the meat and spices.
- Baking Sheet: You'll need a half sheet pan to bake these organic meatballs.
- Parchment Paper: I always use nontoxic parchment paper to ensure nothing sticks to the baking sheet.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, add the ground beef, ground pork, onion, melted ghee, dried rosemary, garlic, sea salt, and pepper. Mix together until uniform. You can do this with a spatula, but I find it’s easier to use your hands.
Add the eggs and stir with a spatula to combine. Add the breadcrumbs and stir to combine completely.
Step 3
Using a tablespoon, measure meatballs, and then roll with your hands to form a ball. Place on the prepared baking sheet, they can be close together, but not touching. Break up the springs of rosemary and add onto the baking sheet.
Step 4
Bake for 30 to 35, or until the meatballs are brown and have an internal temperature of 145°F. Turn the oven to broil, and broil for an additional 3 to 4 minutes, until golden-brown. Remove from the oven. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
Zest the lemon top of the meatballs and squeeze a little lemon juice on top (optional). Stick with a toothpick and serve immediately.
FAQ's
Yes, these are an easy recipe that can be made in advance of a party or dinner. You can easily reheat meatballs in the oven, toaster oven, or air fryer! They reheat wonderfully and taste just as good!
If you don't have ghee you can substitute butter or even an organic extra virgin olive oil.
You can use these meatballs as a topper for pasta. I like to add them on top of penne pasta with some simple butter and parmesan for an easy dinner. You can also add them onto a baguette with tomato sauce and mozzarella for an easy meatball sub. And, you can even add them into a salad with any kind of greens or veggies you have and an Italian dressing for a delicious salad!
These should be stored in an airtight container in the fridge for up to 5 days. But, you can also freeze them for up to 1 month! Just store in an airtight container in the freezer.
Craving More?
Rosemary Meatball Bites
Ingredients
- 1 pound Organic Prairie Grassfed Ground Beef
- 1 pound Organic Prairie Ground Pork
- ½ cup diced yellow onion
- 2 tablespoons ghee
- 1 tablespoon dried rosemary
- 5 cloves garlic (minced)
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup Panko breadcrumbs
- 2 springs fresh rosemary
- 1 lemon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, add the ground beef, ground pork, onion, melted ghee, dried rosemary, garlic, sea salt, and pepper. Mix together until uniform. You can do this with a spatula, but I find it’s easier to use your hands.
- Add the eggs and stir with a spatula to combine. Add the breadcrumbs and stir to combine completely.
- Using a tablespoon, measure meatballs, and then roll with your hands to form a ball. Place on the prepared baking sheet, they can be close together, but not touching.
- Break up the springs of rosemary and add onto the baking sheet.
- Bake for 30 to 35 minutes, or until the meatballs are brown and have an internal temperature of 145°F. Turn the oven to broil, and broil for an additional 3 to 4 minutes, until golden-brown. Remove from the oven.
- Zest the lemon top of the meatballs and squeeze a little lemon juice on top (optional). Stick with a toothpick and serve immediately.
- Store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
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Dangerously good!