You want simple party food, but you also want bold holiday flavors. Start with these 15 meatball ideas that save time and please different tastes, from classic beef-and-pork with cranberry glaze to a spicy Korean gochujang option and a vegetarian pick. Each recipe shows quick prep, easy swaps, and serving tips so you can mix and match platters, sauces, and garnishes for a crowd without getting stuck at the stove.
Classic Beef-And-Pork Meatballs With Cranberry Glaze
Savory, tender meatballs kissed with tangy-sweet cranberry glaze — perfect for holiday gatherings.
Ingredients:
- 1 lb ground beef
- 1 lb ground pork
- 1 cup fresh breadcrumbs (or panko)
- 1/2 cup milk
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 2 tbsp olive oil (for browning)
- 1 cup cranberry sauce (whole-berry or jellied)
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Optional: chopped fresh parsley for garnish
How to Make:
- Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment.
- In a bowl, soak breadcrumbs in milk for 2–3 minutes until softened.
- Add ground beef, ground pork, chopped onion, minced garlic, egg, Parmesan, Worcestershire, salt, pepper, and thyme to the breadcrumb mixture.
- Mix gently with your hands or a spoon until just combined; don’t overwork the meat.
- Form the mixture into 1–1.5 inch meatballs and place them on the prepared baking sheet.
- Heat olive oil in a skillet over medium heat and brown the meatballs 2–3 minutes per side until golden (they will finish cooking in the oven).
- Transfer browned meatballs back to the baking sheet and bake 12–15 minutes until cooked through (internal temp 160°F/71°C).
- Meanwhile, make the cranberry glaze: combine cranberry sauce, brown sugar, Dijon mustard, and apple cider vinegar in a small saucepan over medium heat. Stir and simmer 4–5 minutes until smooth and slightly thickened.
- When meatballs are done, brush or toss them in the warm cranberry glaze until well coated.
- Arrange glazed meatballs on a serving platter and sprinkle with chopped parsley if desired.
Serve warm and enjoy — these cranberry-glazed meatballs bring holiday cheer to any table!
Turkey, Sage, and Parmesan Bites
Savory little bites that taste like Thanksgiving wrapped in a meatball.
Ingredients:
- 1 pound ground turkey (dark meat preferred for juiciness)
- 1/2 cup fresh breadcrumbs (or panko)
- 1/4 cup finely grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh sage, finely chopped (or 1 tsp dried)
- 1 small shallot, finely minced (or 1/4 small onion)
- 1 garlic clove, minced
- 1/4 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying) or cooking spray for baking
- Optional: lemon zest (from 1/2 lemon) for brightness
- Optional garnish: extra grated Parmesan and chopped parsley
How to Make:
- Preheat oven to 400°F (200°C) if baking, or heat a large skillet with olive oil over medium heat if frying.
- In a bowl, combine breadcrumbs and milk; let sit 2 minutes so crumbs absorb the milk.
- Add ground turkey, Parmesan, egg, chopped sage, shallot, garlic, Dijon, salt, pepper, and lemon zest (if using) to the breadcrumb mixture.
- Gently mix with your hands or a spoon until just combined — don’t overwork the meat.
- Form the mixture into 1-inch meatballs (about 20–24) and place on a plate or baking sheet.
6a. To bake: lightly spray a baking sheet and space meatballs out; bake 12–15 minutes until golden and an internal temp of 165°F (74°C).
6b. To pan-fry: brown meatballs in batches in the hot skillet, turning to brown all sides, then reduce heat to low, cover, and cook 6–8 minutes until cooked through.
7. Remove meatballs to a serving plate and sprinkle with extra Parmesan and chopped parsley if desired.
8. Serve warm as an appetizer with mustard, cranberry sauce, or a herby dipping sauce.
Enjoy these Thanksgiving-flavored bites — perfect for holiday snacking or passing around at parties!
Sweet-and-Spicy Korean Gochujang Meatballs
Sweet-and-Spicy Korean Gochujang Meatballs — sticky, savory-meets-sweet bites with a gentle chili kick.
Ingredients:
- 1 lb (450 g) ground beef or a mix of beef and pork
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely chopped (reserve a bit for garnish)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying)
Sauce:
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Garnish:
- Sesame seeds
- Extra chopped green onions
How to Make:
- In a large bowl combine ground meat, panko, egg, chopped green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 1–1.25 inch (2.5–3 cm) meatballs and place them on a tray.
- Heat vegetable oil in a large skillet over medium heat.
- Add meatballs in a single layer (work in batches if needed) and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes.
- Remove meatballs to a plate and wipe out excess oil from the skillet, leaving a thin film.
- In the same skillet, whisk together gochujang, honey, rice vinegar, soy sauce, sesame oil, and 1/4 cup water. Bring to a gentle simmer.
- Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
- Return meatballs to the skillet and toss to coat evenly in the sticky sauce, heating 1–2 minutes more so they soak up flavor.
- Transfer to a serving plate and sprinkle with sesame seeds and reserved green onions.
Enjoy these sweet-and-spicy bite-sized delights — perfect for party platters, rice bowls, or snacking straight from the pan!
Italian Herb Meatballs With Marinara
A cozy classic that fills the kitchen with warm Italian herb aromas.
Ingredients:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped (or 2 tsp dried parsley)
- 1 tablespoon fresh basil, finely chopped (or 1 tsp dried basil)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 2 tablespoons olive oil (for browning)
- 24 ounces marinara sauce (store-bought or homemade)
- Optional: red pepper flakes for a little heat
How to Make:
- Preheat oven to 375°F (190°C) if finishing meatballs in the oven, or prepare a skillet if cooking on the stove.
- In a large bowl combine breadcrumbs and milk; let soak for a minute.
- Add ground meat, Parmesan, egg, garlic, parsley, basil, oregano, salt, and pepper to the bowl.
- Mix gently with your hands until just combined — don’t overwork the mixture.
- Form mixture into golf-ball-sized meatballs (about 1½ inches) and place them on a tray.
- Heat olive oil in a large skillet over medium heat.
- Brown meatballs in batches, turning to get a golden crust on all sides (they will finish cooking in the sauce).
- Pour marinara sauce into a large pot or the skillet with the browned meatballs.
- Gently nestle meatballs into the sauce, cover, and simmer over low heat for 20–25 minutes until cooked through.
- Or transfer browned meatballs to a baking dish, spoon sauce over them, and bake in the preheated oven for 20–25 minutes.
- Taste and adjust seasoning; sprinkle with extra Parmesan and chopped parsley before serving.
Serve over pasta, in a sandwich, or as an appetizer — enjoy every savory, herb-scented bite!
Apricot-Glazed Chicken Meatballs
Bright, sweet-and-savory apricot-glazed chicken meatballs — perfect for holiday trays or cozy weeknight dinners.
Ingredients:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley (or 1 tbsp dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon olive oil (for pan-frying)
Glaze:
- 3/4 cup apricot preserves (or jam)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes (optional, to taste)
- 1 tablespoon water (if needed to thin)
How to Make:
- Preheat oven to 400°F (200°C) if you prefer baking, or heat a large skillet over medium heat for pan-frying.
- In a bowl, combine ground chicken, panko, egg, chopped onion, garlic, parsley, salt, pepper, and smoked paprika. Mix gently until just combined.
- Shape mixture into 1-inch to 1.5-inch meatballs and place them on a plate or baking sheet.
- If baking: line a baking sheet with parchment, place meatballs 1 inch apart, and bake 12–15 minutes until cooked through and lightly browned. If pan-frying: heat olive oil in the skillet, add meatballs in batches, and brown on all sides about 8–10 minutes, then reduce heat and cook until internal temperature reaches 165°F (74°C).
- While meatballs cook, make the glaze: in a small saucepan, whisk together apricot preserves, soy sauce, vinegar, Dijon, and red pepper flakes. Warm over low heat until smooth; add a tablespoon of water if it’s too thick.
- Add the cooked meatballs to the saucepan or brush glaze on them in the skillet, stirring gently to coat and cook 1–2 more minutes so the glaze sticks and becomes slightly glossy.
- Transfer glazed meatballs to a serving platter and garnish with extra chopped parsley or sesame seeds if you like.
Serve warm and enjoy these sweet, tangy bites — they’ll disappear fast at any holiday gathering!
Lamb and Mint Mini Meatballs With Yogurt Dip
Lamb and Mint Mini Meatballs With Yogurt Dip — bright, herby little bites perfect for holiday nibbling.
Ingredients:
- 1 lb (450 g) ground lamb
- 1/2 cup fresh mint leaves, finely chopped
- 1/3 cup fresh parsley, finely chopped
- 1 small onion, finely grated or minced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tsp ground cumin
- 1/2 tsp ground coriander (optional)
- 1/2 tsp smoked or sweet paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for frying) or a little oil for baking
Yogurt Dip:
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh mint, finely chopped
- 1 small garlic clove, minced
- Salt and pepper to taste
- 1 tsp olive oil (optional drizzle)
- Pinch of smoked paprika or za’atar for garnish (optional)
How to Make:
1. In a large bowl, combine the ground lamb, chopped mint, parsley, grated onion, garlic, breadcrumbs, egg, cumin, coriander (if using), paprika, salt, and pepper. Mix gently until just combined.
2. Shape the mixture into small, bite-sized meatballs—about 1 inch (2.5 cm) across. You should get roughly 24–30 mini meatballs.
3. For frying: heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer without crowding; cook 2–3 minutes per side until browned and cooked through.
For baking: place meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes until browned and cooked through.
4. While the meatballs cook, make the yogurt dip: stir together Greek yogurt, lemon juice, chopped mint, minced garlic, salt, and pepper. Taste and adjust seasoning.
5. Transfer cooked meatballs to a plate lined with paper towel briefly to drain if fried, then arrange on a serving platter.
6. Spoon the yogurt dip into a bowl, drizzle with a little olive oil and sprinkle with smoked paprika or za’atar if you like.
7. Serve the warm lamb and mint mini meatballs with the yogurt dip for dipping.
Enjoy these bright, savory bites—perfect for parties, snacking, or holiday gatherings!
Bacon-Wrapped Maple Bourbon Meatballs
Sweet, smoky, and sticky — these bacon-wrapped maple bourbon meatballs are party-perfect little bites.
Ingredients:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup plain breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12–16 thin bacon slices (half-slices work great)
- 1/2 cup pure maple syrup
- 1/4 cup bourbon (or 1/4 cup apple cider if avoiding alcohol)
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional, for a touch of heat)
- Toothpicks for securing bacon
How to Make:
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment.
- In a bowl, combine ground meat, breadcrumbs, chopped onion, egg, Worcestershire, Dijon, garlic powder, salt, and pepper; mix until just combined.
- Shape the mixture into 1- to 1.5-inch meatballs and place them on a tray.
- Cut each bacon slice in half if using full slices; wrap each meatball with a bacon piece and secure with a toothpick.
- Arrange the wrapped meatballs on the prepared baking sheet so they’re not touching.
- Bake for 15–20 minutes until meatballs are mostly cooked and bacon starts to crisp.
- Meanwhile, make the glaze: whisk together maple syrup, bourbon, brown sugar, soy sauce, apple cider vinegar, and red pepper flakes in a small saucepan.
- Simmer the glaze over medium-low heat for 5–7 minutes until slightly thickened; remove from heat.
- Brush or spoon half the glaze over the meatballs, then return to the oven for 5–7 more minutes until bacon is crisp and glaze is sticky.
- Transfer meatballs to a serving platter and drizzle or brush with the remaining glaze just before serving.
These sweet-salty bites are irresistible — serve warm and watch them disappear fast!
Vegetarian Lentil and Mushroom Meatballs
A cozy, savory vegetarian meatball that’s hearty, healthy, and perfect for holiday gatherings.
Ingredients:
- 1 cup dried brown or green lentils, rinsed
- 2 1/2 cups vegetable broth or water
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup rolled oats, lightly pulsed in a blender or food processor (or use quick oats)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon tomato paste
- 1 tablespoon olive oil (plus more for frying or baking)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, mixed and rested 5 minutes)
- 2 tablespoons chopped fresh parsley (optional)
- Lemon wedges or your favorite sauce for serving
How to Make:
1. Cook the lentils: combine rinsed lentils and vegetable broth in a pot, bring to a boil, reduce heat, and simmer 20–25 minutes until tender but not mushy. Drain any excess liquid and let cool slightly.
2. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent.
3. Add chopped mushrooms and cook 6–8 minutes until they release moisture and brown. Stir in garlic and cook 30 seconds more. Remove from heat and let cool a few minutes.
4. In a large bowl, mash the cooked lentils with a fork or potato masher until mostly mashed but still a bit textured.
5. Add the sautéed mushroom mixture to the lentils. Stir in oats, breadcrumbs, soy sauce, tomato paste, thyme, smoked paprika, cumin, salt, pepper, and parsley.
6. Mix in the egg (or flax egg) until the mixture holds together when pressed. If too wet, add a little more breadcrumbs; if too dry, add a splash of water or extra soy sauce.
7. Form mixture into 1- to 1 1/4-inch meatballs, packing gently so they hold their shape. You should get about 18–24 meatballs depending on size.
8. To pan-fry: heat a thin layer of oil in a skillet over medium heat and cook meatballs 8–10 minutes, turning occasionally, until browned on all sides and heated through.
To bake: place on a parchment-lined sheet, brush lightly with oil, and bake at 400°F (200°C) for 15–20 minutes, turning once, until golden.
9. Serve warm with lemon wedges or your favorite sauce — marinara, gravy, or a creamy mustard dip all work great.
Enjoy these comforting, flavorful lentil-mushroom meatballs — holiday-friendly and irresistibly tasty!
Swedish-Style Cream Sauce Meatballs
A cozy, velvety Swedish-style meatball dish perfect for holiday gatherings.
Ingredients:
- 1 lb ground beef (or mix beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 tbsp butter (for frying)
- 2 tbsp all-purpose flour
- 2 cups beef broth (low-sodium preferred)
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- Fresh parsley, chopped, for garnish
- Cooked egg noodles or mashed potatoes, for serving
How to Make:
- In a small bowl, soak breadcrumbs in milk until absorbed, about 5 minutes.
- Combine soaked breadcrumbs, ground meat, chopped onion, garlic, egg, salt, pepper, allspice, and nutmeg in a bowl; mix gently until just combined.
- Shape mixture into golf-ball-sized meatballs (about 1–1.5 inches).
- Heat butter in a large skillet over medium heat; add meatballs in batches and brown on all sides, about 6–8 minutes total per batch. Remove and set aside.
- Reduce heat to medium-low and sprinkle flour into the skillet; stir to form a light roux and cook 1–2 minutes until slightly golden.
- Gradually whisk in beef broth, scraping up browned bits from the pan, then stir in heavy cream until smooth.
- Add Worcestershire sauce and Dijon mustard if using; simmer the sauce 3–5 minutes until slightly thickened.
- Return meatballs to the skillet, cover, and simmer gently 8–10 minutes until cooked through and sauce has thickened to your liking.
- Taste and adjust seasoning with salt and pepper, then sprinkle with chopped parsley.
- Serve meatballs and creamy sauce over egg noodles or mashed potatoes and enjoy!
A warm, creamy plate that’ll make everyone ask for seconds.
Pineapple Teriyaki Pork Meatballs
Sweet and tangy pineapple-glazed pork meatballs—tropical comfort in every bite.
Ingredients:
- 1 lb (450 g) ground pork
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tbsp soy sauce (divided)
- 1 tbsp sesame oil
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup crushed pineapple, drained (reserve 2–3 tbsp juice)
- 1/2 cup pineapple chunks (optional)
- 1 tbsp cornstarch
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1/4 cup ketchup
- 1/4 cup water
- Sesame seeds and extra sliced green onion for garnish
- Cooking oil for frying or baking spray
How to Make:
- Preheat oven to 400°F (200°C) if baking, or heat 1–2 tbsp oil in a skillet over medium heat if pan-frying.
- In a large bowl, combine ground pork, panko, egg, 1 tbsp soy sauce, sesame oil, chopped green onion, garlic, ginger, salt, and pepper.
- Mix gently until just combined; avoid overworking the meat.
- Shape mixture into 1–1.25 inch (2.5–3 cm) meatballs and place on a baking sheet lined with parchment if baking.
- Bake meatballs 15–18 minutes until cooked through and browned, or pan-fry meatballs, turning, until evenly browned and cooked (about 10–12 minutes).
- While meatballs cook, make the pineapple teriyaki sauce: in a small bowl whisk reserved pineapple juice, cornstarch, brown sugar, remaining 1 tbsp soy sauce, rice vinegar, honey, ketchup, and 1/4 cup water until smooth.
- Pour sauce into a saucepan over medium heat and cook, stirring, until it thickens and becomes glossy (2–4 minutes).
- Stir in the crushed pineapple and optional pineapple chunks; simmer 1–2 minutes to warm through.
- Add cooked meatballs to the pan with sauce and toss gently to coat, cooking 1–2 more minutes so flavors meld.
- Transfer to a serving platter and sprinkle with sesame seeds and sliced green onion.
Serve hot with rice or toothpicks for a party—these tropical pork meatballs disappear fast!
Cajun-Spiced Andouille Meatballs With Remoulade
Smoky, spicy Andouille meatballs with a tangy remoulade—perfect for holiday parties with a Louisiana kick.
Ingredients:
- 1 lb (450 g) ground pork (or half pork, half beef)
- 8 oz (225 g) Andouille sausage, casings removed and crumbled
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp Creole or Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
- 2 tbsp olive oil (for pan-frying)
Remoulade:
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard (optional)
- 1 tbsp lemon juice
- 1 tbsp chopped capers (or 1 tsp caper brine)
- 1 tbsp chopped cornichons or dill pickle
- 1 small shallot, minced (or 1 Tbsp minced onion)
- 1 tsp Creole seasoning (or to taste)
- 1/2 tsp hot sauce (optional)
- Fresh parsley or chives, chopped, for garnish
How to Make:
- Preheat oven to 375°F (190°C) if finishing meatballs in oven or plan to pan-fry fully on stovetop.
- In a small bowl, soak breadcrumbs in milk for a few minutes until softened.
- In a large bowl, combine ground pork, crumbled Andouille, soaked breadcrumbs, egg, chopped onion, garlic, parsley, Creole seasoning, smoked paprika, cayenne, Worcestershire, salt and pepper.
- Mix gently with your hands until just combined; avoid overmixing to keep meatballs tender.
- Shape mixture into 1–1.5 inch (2.5–4 cm) meatballs and place on a tray.
- Heat olive oil in a large skillet over medium-high heat and brown meatballs on all sides, about 2–3 minutes per side.
- If desired, transfer browned meatballs to a baking sheet and finish in the oven 10–12 minutes until cooked through (internal temp 160°F/71°C) or continue cooking in the skillet over medium-low with a lid for about 8–10 minutes.
- Meanwhile, make the remoulade: whisk together mayonnaise, Dijon, whole-grain mustard, lemon juice, capers, cornichons, shallot, Creole seasoning and hot sauce until smooth. Taste and adjust seasoning.
- Plate meatballs and spoon remoulade over them or serve on the side for dipping. Garnish with chopped parsley or chives.
- Serve warm as an appetizer, slider topping, or part of a festive spread—these bold meatballs will disappear fast!
Greek-Style Beef Meatballs With Tzatziki
Bright, herb-packed beef meatballs served with cool tzatziki — perfect for holiday gatherings or cozy dinners.
Ingredients:
- 1 lb (450 g) ground beef (85% lean)
- 1/2 cup fresh breadcrumbs (or panko)
- 1/4 cup milk
- 1 small onion, finely grated or minced
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped (or 1 tsp dried mint)
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 large egg
- 2 tbsp olive oil (for frying) or more if baking
- Lemon wedges, for serving
Tzatziki:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and excess moisture squeezed out
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt and pepper to taste
How to Make:
- In a small bowl, soak the breadcrumbs in the milk for a few minutes until softened.
- Mix the grated onion, minced garlic, parsley, mint, oregano, cumin, salt, and pepper in a large bowl.
- Add the ground beef, soaked breadcrumbs, and egg to the herb mixture.
- Gently combine with your hands until just mixed — avoid overworking to keep meatballs tender.
- Shape mixture into 1 to 1 1/4-inch meatballs (about 20–24), keeping them uniform for even cooking.
- To pan-fry: heat olive oil in a large skillet over medium heat and cook meatballs, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes.
- To bake: place meatballs on a parchment-lined baking sheet, drizzle with a little olive oil, and bake at 400°F (200°C) for 15–18 minutes or until cooked through.
- While meatballs cook, make the tzatziki: combine yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and dill in a bowl; season with salt and pepper and stir well.
- Taste tzatziki and adjust lemon, garlic, or salt as needed; chill until ready to serve.
- Serve warm meatballs with a generous dollop of tzatziki and lemon wedges for squeezing.
Enjoy these bright, fragrant meatballs — perfect for dipping, stacking in pita, or serving as a festive appetizer!
Orange-Glazed Duck Meatballs
Bright, festive orange-glazed duck meatballs — sweet, tangy, and perfect for holiday gatherings.
Ingredients:
- 1 lb ground duck
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 1 small shallot, minced
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying) or extra for baking sheet
For the orange glaze:
- 1/2 cup freshly squeezed orange juice (about 1 large orange)
- Zest of 1 orange
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)
- Pinch of red pepper flakes (optional)
To finish:
- Sesame seeds for garnish
- Extra sliced green onion for garnish
How to Make:
- Preheat oven to 400°F (200°C) if you prefer baking; otherwise heat a large skillet over medium.
- In a bowl combine ground duck, panko, egg, green onions, shallot, ginger, garlic, soy sauce, salt, and pepper. Mix gently until just combined.
- Form mixture into 1–1½ inch meatballs, about 18–20 meatballs.
- If frying: add olive oil to skillet and brown meatballs on all sides, about 6–8 minutes total; transfer to a paper towel-lined plate. If baking: place meatballs on a lightly oiled baking sheet and bake 12–15 minutes until cooked through.
- While meatballs cook, make the glaze: combine orange juice, orange zest, honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes in a small saucepan over medium heat.
- Bring glaze to a simmer, then stir in the cornstarch slurry. Cook 1–2 minutes until thickened and glossy; remove from heat.
- Return cooked meatballs to the skillet or a serving pan, pour the warm orange glaze over them, and gently toss to coat evenly.
- Transfer to a serving dish and sprinkle with sesame seeds and sliced green onion.
Serve warm and enjoy — these orange-glazed duck meatballs will disappear fast at any holiday party!
Cheesy Stuffed Jalapeño Turkey Meatballs
A spicy, cheesy twist on turkey meatballs that’s perfect for holiday appetizers or a cozy dinner bite.
Ingredients:
- 1 lb ground turkey
- 8 oz cream cheese, softened
- 8–10 large jalapeños, halved and seeded
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 2 tbsp chopped fresh cilantro (optional)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for baking sheet or pan)
How to Make:
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment; lightly oil it.
- Cut jalapeños in half lengthwise and remove seeds and membranes; pat dry.
- In a bowl, mix softened cream cheese with shredded cheddar until smooth; set aside a spoonful for stuffing.
- In a separate bowl, combine ground turkey, breadcrumbs, egg, minced garlic, chopped onion, cilantro (if using), cumin, paprika, salt, and pepper. Mix gently until just combined.
- Divide turkey mixture into 8–10 equal portions and flatten each portion into a patty.
- Place about 1 teaspoon of the cheese mixture onto each jalapeño half, then top with a turkey patty and wrap the meat around the jalapeño so it’s fully enclosed; pinch seams to seal.
- Arrange stuffed meatballs seam-side down on the prepared baking sheet and brush or drizzle lightly with olive oil.
- Bake 18–22 minutes, until meatballs are cooked through and golden; if you want more color, broil 1–2 minutes at the end, watching carefully.
- Let rest 3–5 minutes before serving to let the cheese set slightly.
Serve warm and enjoy the spicy, melty bite — perfect for holiday parties or a cozy night in!
Moroccan-Spiced Lamb Meatballs With Harissa Yogurt
Bright, aromatic lamb meatballs with a spicy-smooth harissa yogurt — perfect for holiday gatherings or cozy nights in.
Ingredients:
- 1 lb ground lamb
- 1 small onion, finely grated or minced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped (optional)
- 1 large egg
- 1/3 cup plain breadcrumbs or panko
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes or cayenne (optional, for extra heat)
- 2 tbsp olive oil (for frying) or for brushing if baking
Harissa Yogurt:
- 1 cup plain Greek yogurt
- 1–2 tbsp harissa paste (adjust to heat preference)
- 1 tsp lemon juice
- 1/4 tsp salt
- 1 tbsp olive oil (optional, for richness)
Garnish (optional):
- Extra chopped parsley or cilantro
- Lemon wedges
- Toasted pine nuts or chopped pistachios
How to Make:
- In a bowl, combine ground lamb, grated onion, garlic, parsley, cilantro (if using), egg, breadcrumbs, cumin, coriander, cinnamon, smoked paprika, salt, pepper, and red pepper flakes. Mix gently until just combined.
- Shape the mixture into small meatballs about 1 to 1 1/4 inches in diameter (yields ~18–22).
- Heat olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without crowding; cook in batches if needed.
- Brown meatballs on all sides, about 6–8 minutes total, turning frequently so they cook evenly and form a nice crust.
- Reduce heat to medium-low, cover, and cook 3–4 more minutes until cooked through (internal temp ~160°F / 71°C).
- Alternatively, to bake: place meatballs on a lightly oiled baking sheet and brush with olive oil. Bake at 400°F (200°C) for 15–18 minutes until browned and cooked through.
- While meatballs cook, whisk together Greek yogurt, harissa paste, lemon juice, salt, and olive oil until smooth. Taste and adjust harissa or lemon as needed.
- Transfer cooked meatballs to a serving platter and spoon or drizzle harissa yogurt over them, or serve the yogurt on the side for dipping.
- Garnish with chopped parsley/cilantro, toasted pine nuts or pistachios, and lemon wedges for squeezing.
Serve warm and enjoy — these Moroccan-spiced lamb meatballs with harissa yogurt are a flavorful crowd-pleaser!
Conclusion
You’ve got 15 reliable meatball ideas that’ll simplify party prep and please most tastes. Pick a few varieties, set a steady oven or simmering sauce, and keep warm in a slow cooker. Arrange toothpicks and small plates, set garnishes like chopped herbs or citrus slices, and label flavors. Serve hot, replenish trays, and note which recipes vanish first. You’ll finish with full guests and an easy clean-up.