Rosemary Meatball Bites
This easy recipe for Rosemary Meatball Bites makes an amazing appetizer for any gathering. These savory meatballs are made with garlic, onion, and rosemary. They are topped with lemon zest for a light and tasty bite that everyone will love. Leftovers can always be added on top of pasta for an easy dinner too!
Rosemary Meatball Bites
Rated 4.5 stars by 6 users
Category
Appetizer
Cuisine
Mediterranean
Servings
36
Prep Time
20 minutes
Cook Time
35 minutes
This easy recipe for Rosemary Meatball Bites makes an amazing appetizer for any gathering. These savory meatballs are made with garlic, onion, and rosemary. They are topped with lemon zest for a light and tasty bite that everyone will love. Leftovers can always be added on top of pasta for an easy dinner too!
Ingredients
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1 pound Organic Prairie® Ground Beef
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1 pound Organic Prairie® Ground Pork
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1/2 cup diced yellow onion
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2 tablespoons Organic Valley® Salted Butter, melted
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1 tablespoon dried rosemary
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5 garlic cloves, minced
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2 teaspoons fine sea salt
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1 teaspoon black pepper
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1 cup panko breadcrumbs
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2 sprigs fresh rosemary
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1 lemon
Directions
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 butter, 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 rosemary sprigs and add to 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.
Put lemon zest on top of the meatballs and squeeze a little lemon juice on too (optional). Stick with a toothpick and serve immediately.
Store in an airtight container in the fridge for up to 3 days.
High altitude: Bake at 350 F for 25 to 30 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 2 to 3 minutes, until golden brown.
