Easy Mini Meatball Skewers

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These Easy Mini Meatball Skewers are the perfect bite-sized appetizers that bring savory flavor and convenience together in one irresistible dish. Each meatball is tender, juicy, and seasoned just right, then glazed with a sweet and tangy cranberry sauce that clings to every crevice. Served on cocktail sticks, they’re visually appealing and incredibly easy to serve—making them a go-to for holiday parties, casual get-togethers, or any event where finger food is king.

Whether you’re looking to impress your guests or simply want to whip up something delightful without spending hours in the kitchen, this recipe checks every box. With just a few simple ingredients and minimal prep, you’ll have a platter of these crowd-pleasing skewers ready to go. Their vibrant glaze, herby aroma, and satisfying bite make them a standout among classic party food options.

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Why You’ll Love This Easy Mini Meatball Skewers Recipe

• They’re quick to prep and cook, saving you time in the kitchen.
• A perfect make-ahead appetizer that reheats beautifully.
• Combines sweet, savory, and herby flavors in every bite.
• Kid-friendly and crowd-approved.
• Elegant presentation without the fuss.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To make Easy Mini Meatball Skewers efficiently, you’ll need the following tools:

• Mixing Bowl: For combining all meatball ingredients evenly.
• Baking Sheet: Ensures even cooking and easy cleanup.
• Parchment Paper: Prevents sticking and helps in easy transfer.
• Measuring Spoons & Cups: Precision is key to flavor balance.
• Small Cookie Scoop or Spoon: For uniformly sized meatballs, which cook evenly.
• Skewers or Toothpicks: Essential for presentation and easy serving.
• Small Saucepan: For simmering and thickening the glaze.

Having these tools prepped and ready helps streamline the cooking process and ensures each meatball turns out perfectly.

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Preparation Tips

Use ground meat with a bit of fat (like 80/20 beef or a pork/beef mix) for juicier meatballs. Don’t overwork the meat mixture—mix just until combined to avoid dense results. Uniform sizing helps ensure even cooking, so a scoop is handy for consistency. When making the glaze, allow it to reduce slightly so it clings well to the meatballs. Lastly, garnish with a sprinkle of fresh herbs for a pop of color and flavor before serving.

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Ingredients for this Easy Mini Meatball Skewers Recipe

For the Meatballs:

• 1 lb ground beef (80/20 or a beef-pork blend)
• 1/3 cup breadcrumbs (plain or Italian-style)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons milk
• 2 garlic cloves, minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, finely chopped (or 1 tsp dried)
• Optional: 1/4 teaspoon crushed red pepper flakes for heat

For the Glaze:

• 1 cup whole berry cranberry sauce
• 1/4 cup barbecue sauce (smoky or sweet variety works well)
• 2 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt to taste

To Serve:

• Fresh rosemary or parsley for garnish
• 20–24 cocktail skewers or toothpicks

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Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Lightly grease the surface with cooking spray or oil to prevent sticking.

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Step 2: Make the Meatball Mixture

In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan, egg, milk, garlic, onion powder, salt, pepper, and parsley. Mix gently with your hands or a spatula until everything is just combined—avoid overmixing.

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Step 3: Shape the Meatballs

Use a small cookie scoop or a tablespoon to portion out the meat mixture. Roll into balls about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.

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Step 4: Bake the Meatballs

Transfer the baking sheet to the oven and bake for 15–18 minutes, or until meatballs are browned and cooked through (internal temp should reach 160°F/71°C). Remove and set aside.

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Step 5: Prepare the Glaze

While the meatballs are baking, combine the cranberry sauce, BBQ sauce, honey (or maple syrup), Dijon mustard, and vinegar in a small saucepan over medium heat. Stir and simmer for 5–7 minutes, until the glaze is slightly thickened. Adjust salt to taste.

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Step 6: Coat the Meatballs

Toss the baked meatballs into the saucepan with the warm glaze. Stir gently to coat each one evenly. Let them simmer together for 2–3 more minutes to absorb the flavor.

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Step 7: Skewer and Serve

Insert a cocktail skewer or toothpick into each meatball. Arrange them on a serving platter. Spoon a little extra glaze over the top and sprinkle with fresh rosemary or parsley for a festive touch.

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Notes

You can easily double this recipe if you’re feeding a larger crowd—just be sure to use two baking sheets to avoid overcrowding. For a tangier glaze, increase the Dijon mustard or vinegar slightly. These meatballs are incredibly versatile; you can swap out cranberry for grape jelly or even apricot preserves for a new twist on the flavor profile. For extra richness, try adding a splash of Worcestershire sauce to the glaze.

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Watch Out for These Mistakes While Cooking

• Overmixing the Meat: This leads to tough meatballs. Mix only until ingredients are combined.
• Making Uneven Sizes: This causes uneven cooking. Use a scoop or measuring spoon for consistency.
• Not Preheating the Oven: Starting with a cold oven can make the meatballs soggy and pale.
• Skipping the Glaze Simmer: If the glaze isn’t simmered, it won’t thicken and cling properly.
• Overcooking the Meatballs in the Sauce: This can make them rubbery. Simmer briefly for flavor, not long cooking.

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Storage Instructions

Store leftover meatball skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 300°F (150°C) oven for about 10 minutes or until warmed through. You can also microwave them in 30-second bursts, though the texture may be slightly softer. For freezing, cool completely and freeze in a single layer before transferring to a freezer bag. Reheat from frozen by baking at 350°F (175°C) for 15–20 minutes.

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Estimated Nutrition

(Per 1 meatball skewer — approx. 24 total)

• Calories: 95
• Protein: 6g
• Carbohydrates: 6g
• Sugars: 4g
• Fat: 5g
• Saturated Fat: 2g
• Sodium: 160mg
• Fiber: 0.5g
• Cholesterol: 25mg

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Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes! You can form and refrigerate them a day ahead or freeze them raw and bake when ready.

Can I use store-bought frozen meatballs?

Absolutely. Just heat them according to package directions, then coat with the glaze as instructed.

What meat can I substitute?

Ground turkey, chicken, or even lamb work well. Just adjust seasoning and cooking time as needed.

How can I make this recipe gluten-free?

Use gluten-free breadcrumbs and ensure all sauces are certified gluten-free.

Can I keep them warm for a party?

Yes! Place them in a slow cooker on the warm setting with extra glaze to keep them moist.

What can I serve with these skewers?

They go great with a cheese platter, roasted vegetables, or sliders as part of an appetizer spread.

Can I make them spicy?

Add red pepper flakes to the glaze or mix chopped jalapeños into the meat mixture.

How long do they stay fresh in the fridge?

Up to 3 days when stored properly in an airtight container.

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Conclusion

Easy Mini Meatball Skewers are the kind of appetizer everyone will be reaching for again and again. With a beautiful balance of flavor, texture, and presentation, they’re ideal for celebrations, potlucks, or even a fun weeknight dinner. Quick to prepare, easy to serve, and endlessly customizable—this is a go-to dish you’ll make time and time again.

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