An easy recipe for baked cocktail meatballs. Lots of spices make these meatballs so flavorful, that you don’t even need to simmer them in sauce. EASY!
These tasty little baked cocktail meatballs are baked rather than fried. They are wonderful!
The secret is in the spices. These meatballs 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, which means that these baked cocktail meatballs are super easy to make!
Whenever I can, I bake instead of frying. Baking is just so much easier. And when it produces comparable results to frying, why bother with frying?
These meatballs are a real crowd pleaser. Everyone loves them – adults and kids. I usually serve these baked cocktail meatballs with small bowls of grainy Dijon mustard and unsweetened ketchup for dipping. Sometimes I use them (or a variation of them) to make spaghetti squash and meatballs.
Baked Cocktail Meatballs
- Olive oil spray
- 1 lb. lean ground beef (85/15)
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Preheat oven to 400 degrees F. Line a baking sheet with foil and spray the foil with olive oil spray.
- In a large bowl, mix the beef with the spices.
- Form into 24 small balls, each weighing around 20 grams.
- Place the meatballs on the prepared baking sheet, not touching each other.
- Bake 10 minutes, until browned. Baste with the pan juices, then transfer to a serving platter and serve.