Rosemary Meatball Bites
This recipe for 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 Slow Cooker Beef Brisket Stew, Sparkling Apple Cider Bourbon, Festive Gingerbread Snack Cake Without Frosting, or Hearty Meat Pie with Chuck Roast!
A Quick Look At The Recipe
- Recipe Name: Rosemary Meatball Bites
- Ready In: 50 minutes
- Makes: 36 meatballs
- Main Ingredients: ground beef, ground pork, egg, lemon, rosemary
- Flavor Profile: zesty lemon with savory rosemary baked to golden brown perfection
- Dietary Info: no seed oils
- Difficulty: Easy!
- Why You’ll Love It: party appetizer that you can also turn into a meal with pasta
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Why You'll Love This Recipe
- Under 1 Hour: Ready in under an hour, making this recipe perfect for entertaining or meal prep.
- 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 my Simple Green Salad with Homemade Dressing.
Ingredients
- Ground Beef: I use a mix of both ground beef and ground pork for the ultimate flavor! Though, you could just all ground beef if you prefer.
- Garlic: You can use organic minced garlic from a jar or fresh cloves and mince them, either works.
- Rosemary: I use organic dried rosemary inside and fresh rosemary for the baking sheet for the most flavor!
- 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.
- Breadcrumbs: I use organic Panko breadcrumbs, this also helps bind these together.
- Lemon: I use fresh lemon to garnish for a light and zesty flavor.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- I'm using a mix of ground beef and ground pork because my YiaYia always made meatballs with two kinds of meat like this. But, you can use all ground beef if you prefer.
- If you're gluten free, you can use your favorite gluten free breadcrumbs.
- If you want to make these eggless, you can use 3.5 ounces of aquafaba (or chickpea brine) in place of the eggs!
- These make a great addition to salads or pasta, which is a great way to use leftovers from a party!
How to Make Rosemary Meatball Bites
- 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, 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). Zest the lemon top of the meatballs and squeeze a little lemon juice on top (optional).
- Stick with a toothpick and serve immediately.
Ways to Serve Rosemary Meatball Bites
- Enjoy on their own as a simple two bite appetizer!
- Add on top of your favorite salad, like my Simple Cranberry Kale Salad with Homemade Dressing.
- Serve on top of Baked Butter Lemon Pasta Without Cheese.
- Skip the beef in Mushroom Zucchini Baked Pasta and use these instead!
- Instead of Italian Sausage with Butter Parmesan Pasta With Italian Sausage, use these meatballs!
- Warm with some tomato sauce and add on top of toasted Lemon Rosemary Sourdough Bread, Honey Butter Dinner Rolls, or Organic French Baguettes With Instant Yeast and finish with grated parmesan cheese.
Recipe 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.
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.
More Easy Appetizer Recipes
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Rosemary Meatball Bites
Equipment
- Mixing Bowl
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 1 pound ground beef
- 1 pound 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.
Video
Notes
- I'm using a mix of ground beef and ground pork because my YiaYia always made meatballs with two kinds of meat like this. But, you can use all ground beef if you prefer.
- If you're gluten free, you can use your favorite gluten free breadcrumbs.
- If you want to make these eggless, you can use 3.5 ounces of aquafaba (or chickpea brine) in place of the eggs!
- These make a great addition to salads or pasta, which is a great way to use leftovers from a party!
Nutrition
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