Cocktail Meatballs


Cocktail Meatballs

These tasty little cocktail meatballs are baked rather than fried. The secret is in the spices! They are so packed with flavor, so juicy and good, you won’t miss the deep frying – and there’s also no need to simmer them in sauce. Simply serve these cocktail meatballs with small bowls of Dijon mustard and ketchup for dipping.

Cocktail Meatballs
Cook time
Total time
Recipe type: Appetizer, Low-Carb, Gluten-Free, Primal/Paleo
Yield: 24 meatballs
New quantity:
  • Olive oil cooking spray
  • 1 lb. lean ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray the foil with olive oil spray.
  2. In a large bowl, mix the beef with the spices.
  3. Form into 24 small balls, each weighing around 20 grams.
  4. Place the meatballs on the prepared baking sheet, not touching each other.
  5. Bake 10 minutes, until browned. Baste with the pan juices, then transfer to a serving platter and serve.
Nutrition Per Serving
Serving size: 1 meatball; Calories: 40; Total Fat: 3g; Carbohydrates: 0g; Sugars: 0g; Sodium: 59mg; Fiber: 0g; Protein: 3.5g
Cocktail Meatballs

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