It’s easy to keep them gluten-free and low-carb by avoiding fillers such as breadcrumbs and opting for sugar-free ketchup and maple syrup when making the sauce. I love meatballs – turkey meatballs, pork meatballs, chicken meatballs, spicy meatballs… but these are especially fun because of their size. And they are also extra flavorful, thanks to the simple yet delicious three-ingredient sauce. In fact, I like these cocktail meatballs so much, that I often serve them to my family for dinner. Why wait until we host when we can enjoy these tasty ground beef morsels whenever we feel like it? They truly are very easy to make.
Ingredients
You’ll only need a few simple ingredients to make these tiny meatballs. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Olive oil spray: You’ll use that to grease the pan and also to lightly spray the meatballs before baking them. If you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Lean ground beef (85/15): I tried using extra-lean ground beef in this recipe, but the meatballs were not juicy enough. Kosher salt and black pepper: I use kosher salt in most of my recipes. If you use fine salt (sea salt or table salt), you should reduce the amount you use. Spices: Garlic powder and onion powder. Make sure they are fresh! A stale spice can easily ruin a dish. For the sauce: Unsweetened ketchup, Dijon mustard, and sugar-free maple syrup (or use the real thing if you don’t mind the carbs).
Instructions
It’s so easy to make these cocktail meatballs! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Mix the ingredients. Your first step is to place the ground beef and the spices in a bowl and mix them together. Form the meatballs. Form the mixture into 24 small meatballs. I actually weigh them on a kitchen scale (about 20 grams each), but It’s fine to eyeball it. Bake them. Arrange the meatballs on a foil-lined rimmed baking sheet. Lightly spray them with olive oil and bake for 10 minutes at 400 degrees F. Heat the sauce. While the meatballs are in the oven, whisk the sauce ingredients in a medium saucepan and bring them to a gentle boil over medium-low heat, then lower the heat to low and keep the sauce simmering until the meatballs are ready. Coat the meatballs in the sauce. Add the cooked meatballs to the sauce and turn to coat. Transfer them to a serving platter, brush with more sauce (I use a pastry brush), and serve.
Expert tip
I have found while experimenting with this recipe that since the meatballs are fully cooked when they emerge from the oven, simmering them in the sauce results in them being overcooked. On the other hand, I really prefer to bake them first, because this ensures they are fully and evenly cooked. So rather than adding the cooked meatballs to the sauce and simmering them in the sauce, I simmer the sauce while the meatballs are in the oven, and then simply add them to the sauce and turn to coat.
Frequently asked questions
Variations on the sauce
The mustard is optional, so you can omit it if you want. I do feel that it adds an extra dimension of flavor, and I especially like to use Dijon mustard, which is thicker, creamier, and less vinegary than yellow mustard. If you don’t mind the carbs, you can obviously use regular ketchup and real maple syrup (or honey). I’ve made this recipe with honey and it’s amazing. Definitely better than sugar-free maple syrup. However, it’s thicker and not as liquid, and honey burns easily, so keep a close eye on it. You might only need to warm it for a few minutes, then turn the heat off.
Serving suggestions
You can obviously serve these tasty meatballs as a party appetizer with some toothpicks or mini party forks. If you have some extra sauce left, place it in a small bowl next to the meatballs so that people can dip (hopefully not double-dip!) their meatballs in the extra sauce. You can also serve them for dinner. I like to serve them on top of mashed cauliflower, and again, I don’t let any of the sauce go to waste – I pour any extra sauce on top of the meatballs.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, on 50% power. You can also freeze them for up to three months.
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