Beef meatball bites with grated onion for moisture and optional pan finishing for surface texture. Sized for appetizer service with improved flavor depth.
Grating the onion creates a pulp that distributes evenly - no chunks. The pan finish is optional but adds valuable surface texture.
If pan finishing, do not crowd the pan - work in batches. SERVING: Toothpicks for appetizer service. Pairs well with marinara, garlic aioli, or balsamic glaze.
Ingredients
Scale
Measurement units
- 1 lb Ground beef, 80/20
- ¾ tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ cup Whole milk
- ⅓ cup Plain breadcrumbs
- 1 Large egg
- 2 tbsp Onion, finely grated
- 1 tbsp Olive oil
Ingredients
Scale
Measurement units
- 1 lb Ground beef, 80/20
- ¾ tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ cup Whole milk
- ⅓ cup Plain breadcrumbs
- 1 Large egg
- 2 tbsp Onion, finely grated
- 1 tbsp Olive oil
Instructions
Hydrate the binder
Combine milk and breadcrumbs in a small bowl. Let soak until fully absorbed.
Equipment
- small bowl
Ingredients
- whole milk (¼ cup)
- plain breadcrumbs (⅓ cup)
Prepare the aromatics
Grate onion finely using a box grater to create a pulp. This releases moisture and flavor.
Equipment
- box grater
Ingredients
- onion, finely grated (2 tbsp)
Season the meat
Add beef to a large bowl. Sprinkle salt, pepper, garlic powder, and onion powder evenly.
Equipment
- large mixing bowl
Ingredients
- ground beef, 80/20 (1 lb)
- kosher salt (¾ tsp)
- black pepper (½ tsp)
- garlic powder (½ tsp)
- onion powder (½ tsp)
Loosen the meat
Gently pinch, fold, and smear the seasoned meat for 30 to 45 seconds. Stop when meat is slightly tacky. Do not knead.
Add the binder, onion, and egg
Add soaked breadcrumbs, grated onion, and egg.
Ingredients
- large egg
Mix gently
Mix just until combined, stopping before meat becomes sticky.
Portion the meatballs
Form into 1 inch balls weighing approximately 0.5 oz each without compressing. Handle gently.
Equipment
- portion scoop or scale
Preheat the oven
Heat oven to 425°F.
Bake the meatballs
Bake on a wire rack set over a baking sheet for 8 to 10 minutes until internal temperature reaches 160°F.
Equipment
- rimmed baking sheet
- wire rack
- instant-read meat thermometer
Optional pan finish
For added browning, heat cast iron skillet to 425°F with olive oil. Sear meatballs 1 to 2 minutes, turning to brown evenly.
Equipment
- cast iron skillet
Ingredients
- olive oil (1 tbsp)
Rest and serve
Rest 3 minutes. Transfer to serving plate with toothpicks. Serve with marinara, garlic aioli, or balsamic glaze.
Before you cook
Cook notes
- • Grating the onion creates a pulp that distributes evenly - no chunks.
- • The pan finish is optional but adds valuable surface texture.
- • If pan finishing, do not crowd the pan - work in batches.
- • SERVING: Toothpicks for appetizer service. Pairs well with marinara, garlic aioli, or balsamic glaze.
- • The 'loosen the meat' step is essential - don't skip it.
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