5 Easy Mini Meatball Appetizers Perfect for Any Party
When it comes to crowd-pleasing party food, it’s hard to beat a great meatball. They’re hearty, easy to eat, and can be adapted to an incredible variety of flavors.
Today, we’re focusing on the perfect party format: mini meatballs. We’re sharing five distinct and delicious recipes that are perfect for your next gathering.
This collection has something for everyone. We’ll start with a classic slow-cooker favorite, Sweet & Tangy BBQ Meatballs.
Then, we’ll make a bright and zesty Greek-Style Meatball with a cool tzatziki sauce. After that, we’ll dive into a rich and savory Teriyaki-Glazed Meatball.
We’ll also create an elegant Italian-Style Meatball in a simple marinara. Finally, we’ll make a creamy and comforting Swedish Meatball appetizer.
These recipes are all designed to be simple, delicious, and perfect for serving a crowd. Let’s get rolling!
Essential Tools
- Slow cooker
- Baking sheets
- Large skillet
- Mixing bowls
- Whisk
Recipe 1: Sweet & Tangy BBQ Meatballs (Slow Cooker)
This is the ultimate “dump-and-go” party appetizer. The sauce is a surprising but delicious combination that creates a perfect sweet and tangy glaze.
Ingredients
- Frozen Cooked Mini Meatballs: 1 (32 oz) bag, all-beef.
- Your Favorite BBQ Sauce: 1 (18 oz) bottle.
- Grape Jelly or Apricot Preserves: 1 cup.
- Apple Cider Vinegar: 1 tbsp.
Cooking Instructions
In the basin of a slow cooker, whisk together the BBQ sauce, grape jelly, and apple cider vinegar until combined.
Add the frozen meatballs and stir to coat. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the meatballs are heated through and the sauce is bubbly.
Set to “Keep Warm” for serving.
Recipe 2: Greek-Style Lamb or Beef Meatballs with Tzatziki
These meatballs are packed with fresh herbs and served with a cool, creamy cucumber-dill sauce for a fantastic Mediterranean flavor.
Ingredients
- Ground Lamb or Lean Ground Beef: 1 lb.
- Panko Breadcrumbs: ½ cup.
- Egg: 1, beaten.
- Minced Red Onion: ¼ cup.
- Fresh Mint & Parsley: 2 tbsp each, chopped.
- Dried Oregano: 1 tsp.
- For the Tzatziki: 1 cup plain Greek yogurt, ½ grated and squeezed cucumber, 1 tbsp lemon juice, 1 tbsp chopped dill.
Cooking Instructions
Preheat your oven to 400°F (200°C). In a bowl, gently combine the ground meat, panko, egg, onion, herbs, and oregano.
Roll into small, 1-inch meatballs and bake on a parchment-lined sheet for 15-18 minutes until browned and cooked through.
While they bake, stir together all the tzatziki ingredients. Serve the warm meatballs with the cold tzatziki for dipping.
Recipe 3: Sweet Teriyaki Glazed Meatballs
A classic sweet and savory flavor profile that is always a huge hit. The homemade teriyaki glaze is simple and much better than store-bought.
Ingredients
- Ground Chicken or Turkey: 1 lb.
- Panko Breadcrumbs: ½ cup.
- Egg: 1, beaten.
- Minced Garlic & Grated Ginger: 1 tsp each.
- For the Glaze: ½ cup low-sodium soy sauce, ¼ cup honey, 2 tbsp rice vinegar, 1 tsp sesame oil, 1 clove minced garlic.
- Garnish: Sesame seeds and sliced scallions.
Cooking Instructions
Preheat oven to 400°F (200°C). Combine the ground meat, panko, egg, garlic, and ginger. Roll into 1-inch meatballs and bake for 15-18 minutes.
While they bake, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until it thickens slightly.
Toss the hot, baked meatballs in the teriyaki glaze. Garnish with sesame seeds and scallions before serving.
Recipe 4: Classic Italian Meatballs in Marinara
These tender, juicy meatballs are a timeless classic, perfect for serving with toothpicks for an easy, savory bite.
Ingredients
- Lean Ground Beef: 1 lb.
- Grated Parmesan Cheese: ½ cup.
- Panko Breadcrumbs: ½ cup.
- Egg: 1, beaten.
- Chopped Fresh Parsley: 2 tbsp.
- Garlic Powder: 1 tsp.
- Marinara Sauce: 1 (24 oz) jar, for simmering.
Cooking Instructions
In a bowl, gently combine the ground beef, Parmesan, panko, egg, parsley, and garlic powder. Roll into small, 1-inch meatballs.
Heat a little olive oil in a large skillet and brown the meatballs on all sides. Pour the jar of marinara sauce into the skillet.
Bring to a simmer, then reduce the heat to low, cover, and let the meatballs cook gently in the sauce for 15-20 minutes until cooked through.
Recipe 5: Creamy Swedish Meatballs (Appetizer Style)
Tender, spiced meatballs in a rich and savory cream gravy. This is the ultimate comforting appetizer.
Ingredients
- Ground Beef: 1 lb.
- Panko Breadcrumbs: ½ cup.
- Egg Yolk: 1.
- Spices: ½ tsp each of allspice and nutmeg.
- For the Gravy: 3 tbsp butter, 3 tbsp flour, 2 cups beef broth, ½ cup heavy cream, 1 tbsp soy sauce.
Cooking Instructions
Gently combine the ground beef, panko, egg yolk, allspice, and nutmeg. Roll into small 1-inch meatballs and brown them in 1 tbsp of butter in a large skillet.
Remove the meatballs. In the same skillet, melt the remaining 2 tbsp of butter, whisk in the flour to form a paste, and cook for one minute.
Slowly whisk in the beef broth until smooth, then stir in the cream and soy sauce.
Return the meatballs to the pan, cover, and simmer in the gravy for 10-15 minutes until cooked through.
The Flavor Architects A Look at the Ingredients
- Grape Jelly & BBQ Sauce: A classic combination where the sweet, fruity jelly perfectly balances the smoky, tangy, and savory notes of the BBQ sauce to create a simple yet addictive glaze.
- Mint & Oregano (Greek): The cool, bright flavor of fresh mint is the quintessential pairing for lamb, while the earthy, peppery notes of oregano anchor the Mediterranean flavor profile.
- Soy Sauce & Honey (Teriyaki): The foundation of teriyaki. The soy sauce provides a deep, salty umami flavor, while the honey adds sweetness and helps the sauce thicken into a beautiful, sticky glaze.
- Parmesan & Parsley (Italian): Salty, nutty Parmesan cheese adds a ton of savory flavor directly into the meatball, while fresh parsley provides a clean, bright, and peppery note.
- Allspice & Nutmeg (Swedish): This pair of warm, aromatic spices is the secret to the unique flavor of Swedish meatballs. Allspice provides notes of clove and cinnamon, while nutmeg adds a warm, slightly sweet, and woodsy flavor.
Storage & Reheating Tips
- Storage: Let any leftover meatballs and their sauce cool completely. Store them in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat all of these meatballs gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. The baked meatballs (Greek, Teriyaki) can also be reheated in an oven or air fryer before being tossed with their respective sauces.
Common Mistakes & Fixes
| Mistake | Fix |
|---|---|
| My homemade meatballs are tough and dense. | You overmixed the meat. When making meatballs from scratch, it’s important to mix the ingredients with a gentle hand just until they are combined. Overworking the meat makes them tough. |
| My creamy Swedish gravy is lumpy. | This happens when the broth is added too quickly to the roux (flour and butter paste). To prevent it, always pour the broth in slowly at first while whisking constantly to create a smooth base. |
| My teriyaki glaze is too thin. | The glaze should thicken as it simmers. If it’s still too thin for your liking, you can add a small slurry (1 tsp cornstarch mixed with 1 tsp cold water) and let it simmer for another minute. |
| My BBQ meatballs are sticking to the slow cooker. | The sugary sauce can sometimes stick and burn on the bottom. It’s helpful to stir the meatballs once or twice during the cooking process to prevent this. |
FAQs
Can I make these meatballs ahead of time?
Yes, all of these are fantastic make-ahead recipes. The BBQ, Italian, and Swedish meatballs can be fully cooked and kept warm or reheated gently.
For the Greek and Teriyaki versions, you can bake the meatballs a day in advance, then gently reheat them and toss with their sauce or serve with their dip just before the party.
Can I use a different type of ground meat?
Absolutely. Most of these recipes are very flexible. The Greek meatballs are great with beef. The Italian and Swedish meatballs can be made with a mix of beef and veal.
The Teriyaki meatballs are also delicious with ground beef.
What is the best way to serve meatballs at a party?
For any of the saucy meatballs (BBQ, Italian, Swedish), a small slow cooker set to “Keep Warm” is the absolute best way to serve them.
It keeps them hot and allows guests to serve themselves. For the Greek meatballs, arrange them on a platter with a bowl of the tzatziki in the center.
Enjoy Your Perfect Party Appetizers!
You now have five incredible and crowd-pleasing mini meatball appetizers in your collection.
Whether you’re in the mood for something sweet and tangy, bright and fresh, or rich and creamy, there’s a perfect recipe here for your next gathering.
I hope you and your guests love every single one!
