Rosemary Thyme Meatballs

Serve this delicious meatball appetizer recipe for the holidays or use it as a general savory beef meatball recipe. Made with fresh rosemary and thyme and simmered in balsamic vinegar, these meatballs are full of wonderful savory flavor.

Meatballs are the ultimate holiday or party appetizer (especially here in the midwest!). We’ve tested countless meatball appetizer recipes and we can confidently say these are the best beef meatballs we’ve ever tried (though our Italian meatballs are a close second).

Made with fresh rosemary and thyme and a balsamic vinegar reduction, each meatball is incredibly savory and a little sweet. Ready in under 30 minutes on the stovetop, this is a must-make meatball appetizer this season!

What is in this meatball recipe?

These rosemary thyme balsamic meatballs come together with just 10 basic ingredients. Nothing fancy required for this very holiday-worthy recipe! You’ll need:

• Beef: For the best ever meatballs, beef is best. The higher fat content yields super tender, juicy, and flavorful meatballs.
• Egg + Breadcrumbs: Help the meatballs stay intact while they cook.
• Fresh Thyme + Rosemary: Add wonderful fresh flavor.
• Garlic Powder + Salt: Add even more flavor.
• Balsamic Vinegar: A welcome sweetness to these savory meatballs. As the meatballs cook, the vinegar turns into a thick reduction – possibly the best part of the entire recipe!

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Meatball Appetizer Variations

Use this meatball appetizer recipe as a starting point and put your own twist on it! Feel free to try:

Ground turkey or chicken instead of ground beef. If not using beef, add 1-2 tablespoons of extra fat (olive oil, coconut oil, ghee, etc) to ensure tender meatballs. You could also use half beef and half ground turkey/chicken.

Rolled oats, gluten free breadcrumbs, ground flax seed, or hemp hearts in place of the regular bread crumbs.

Baking them in the oven instead of pan frying on the stovetop. Prepare the meatball mixture as instructed. Spray a foil-lined baking sheet with nonstick cooking spray and place the meatballs on that. Bake at 400ºF for 25 minutes. About halfway through cooking, drizzle the meatballs with balsamic vinegar or brush a little onto each one. Or, serve non-glazed baked meatballs with a side of reduced balsamic vinegar.

Storage

These meatballs taste great as leftovers! Once completely cool, transfer to an airtight container and refrigerate for up to 5 days.

Freezing Instructions

Because this meatball appetizer isn’t overly saucy, they freeze great as-is. Let the meatballs cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. When ready to serve, let thaw in the refrigerator, then reheat in the microwave or in a skillet with additional balsamic vinegar until warmed through.

Serving Suggestions

Not only is this versatile meatball appetizer great for parties, we love to make a batch of them to enjoy for lunch and dinner throughout the week. They’re a flavorful, protein-packed addition to alongside roasted veggies, or your favorite pasta. I’ve even served these with marinara sauce for more classic, Italian take.

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Meatball Appetizer Recipe

This homemade meatball appetizer recipe is a great for the holidays or anytime you need a savory appetizer. Made with fresh rosemary and thyme, these meatballs are full of wonderful savory flavor.

Prep:10 minutes minutes

Cook:15 minutes minutes

Fat 4

Carbs 10

Protein 7

Yield: 20 meatballs

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Ingredients

• 1 lb. lean ground beef*
• 1 large egg
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup minced fresh thyme
• 1/4 cup minced fresh rosemary
• 2 teaspoons garlic powder
• 1/8 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar

Instructions 

• Add the beef, egg, breadcrumbs, thyme, rosemary, garlic powder, and salt to a large bowl. Use your hands to mix everything together until the meatball mixture is fully combined.
  
• Use a tablespoon scoop to scoop the meatball mixture. Use your palms to shape the meatballs. Place meatballs onto a clean plate and repeat the process until all of the meat has been scooped into balls.
• Heat the olive oil in a cast iron skillet set over medium/high heat.
• Place all of the meatballs into the hot skillet.
  
• Use tongs to turn the meatballs until all sides have browned. Pour the balsamic vinegar into the skillet and reduce the heat to low/medium.
• Let meatballs cook in the balsamic vinegar for 6-9 minutes, rotating meatballs every couple minutes.
  
• Remove from heat and serve as an appetizer or for dinner!

Tips & Notes

• Storage: Once completely cool, transfer to an airtight container and refrigerate for up to 5 days.
• Freezing Instructions: Let the meatballs cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. When ready to serve, let thaw in the refrigerator, then reheat in the microwave or in a skillet with additional balsamic vinegar until warmed through. 
• Meat: Instead of ground beef, use ground turkey or chicken. If not using beef, add 1-2 tablespoons of extra fat (olive oil, coconut oil, ghee, etc) to ensure tender meatballs. You could also use half beef and half ground turkey/chicken.
• Baked Meatballs: Instead of pan frying these meatballs on the stove, prepare the meatballs as instructed and bake them in the oven. Spray a foil-lined baking sheet with nonstick cooking spray and place the meatballs on that. Bake at 400ºF for 25 minutes. About halfway through cooking, drizzle the meatballs with balsamic vinegar or brush a little onto each one. Or, serve non-glazed baked meatballs with a side of reduced balsamic vinegar.

Nutrition facts

Serving: 1/20 Calories: 101kcal Carbohydrates: 10g Protein: 7g Fat: 4g Fiber: 1g Sugar: 1g

Author: Lee Hersh

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