Fresh mozzarella is the hidden surprise in these easy and fast meatball appetizers. Use fennel and garlic for bold flavor!
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1 pound lean ground beef
1/2 cup dried Italian bread crumbs
1 large Land O Lakes® Egg
2 tablespoons chopped fresh parsley
1 teaspoon fennel seed
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
24 mini fresh mozzarella cheese balls
Marinara pasta sauce, if desired
Heat oven to 450°F. Line 15x10x1-inch baking pan with parchment paper; set aside.
Combine all meatball ingredients except cheese and marinara sauce in bowl; mix well. Shape meat mixture into 24 meatballs; press 1 ball cheese into each meatball, covering cheese completely. Place onto prepared pan.
Bake 13-15 minutes or until no longer pink. Insert toothpick into each meatball. Serve with marinara sauce, if desired.
Explore reviews fromour online community
This recipe is great. I froze the mozzarella so it held while cooking the meatballs. Great appetizer.
My Italian Stallion husband must have said "Great!" 5 times! The fennel is magic. I added a 1/3 cup of grated parm cheese to the mixture before forming the meatballs. The parchment paper works like dream. No sticking whatsoever. Cooking time is accurate. Fast and easy!
I use the kids mozzarella sticks cut into small portions for the cheese. Brown them in a frying pan and make a brown gravy from the drippings. throw it all into a casserole pan with peppers, onions and mushrooms for 1 1/2 hours and serve over mashed potatoes. Everyone loves them.
Delicious, I used ground sausage and lean ground beef. Left out the fennel seeds. Made this for our company party, went over extremely well. Will definitely make this again soon.
This collection has a recipe for just about everyone. Some are hot, others are cold, a few are sweet and the rest are savory. But no matter which you choose, plan on passing along the recipe because they’re as easy to make as they are delicious to eat.
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