Tender Beef Appetizer Meatballs (Printable)

Savory minced beef balls baked and simmered in a rich tomato sauce, ideal for sharing as an appetizer.

# What You'll Need:

→ Meatballs

01 - 1 lb ground beef
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Sauce

10 - 1 cup tomato sauce
11 - 1 tbsp olive oil
12 - 1 tbsp honey or brown sugar
13 - 1 tbsp Worcestershire sauce
14 - 1 tsp dried oregano
15 - 1/2 tsp garlic powder

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, egg, breadcrumbs, Parmesan, garlic, parsley, salt, black pepper, and red pepper flakes if using until just combined; avoid overmixing.
03 - Shape the mixture into 1-inch balls and arrange them on the prepared baking sheet.
04 - Bake in the oven for 15 minutes until browned and cooked through.
05 - While meatballs bake, combine tomato sauce, olive oil, honey or brown sugar, Worcestershire sauce, oregano, and garlic powder in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally.
06 - Transfer the baked meatballs to the saucepan and gently toss to coat. Simmer together for 3 to 5 minutes.
07 - Serve warm with toothpicks and garnish with extra parsley as desired.

# Expert Advice:

01 -
  • They're foolproof enough for weeknight cooking but elegant enough to impress at a dinner party.
  • The sauce is deeply savory with a whisper of honey that balances the umami—people always guess at the secret ingredient.
  • You can make and freeze them unbaked, then bake straight from the freezer when guests are arriving.
02 -
  • Don't skip the 15-minute oven time even if you're tempted to skip to the sauce—baking gives them structure so they hold together when tossed in sauce, whereas pan-frying can make them fragile.
  • If the mixture feels too wet after mixing, it means the eggs or tomato sauce from your beef was high in moisture; add a tablespoon more breadcrumbs and it will come together.
  • The Worcestershire sauce is non-negotiable if you want that restaurant-quality depth—it's what separates memorable meatballs from ordinary ones.
03 -
  • Chill your hands under cold water before rolling each batch—this prevents the mixture from warming and sticking, and makes the rolling smoother and faster.
  • Taste the raw mixture by cooking a tiny pinch in a separate pan first, so you can adjust seasonings before committing to the full batch.

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