Rosemary Thyme Meatballs
Published 11/5/2019 • Updated 11/5/2024
This post may contain affiliate links. Please read our disclosure policy.
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!
Featured Comment
“Thanks for the recipe, they were great! I substituted the breadcrumbs with 1/4 C hemp hearts & 1/4 C flax meal (pulsed together in a blender) for a little extra protein and fiber–couldn’t tell the difference!” – Ashley
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!
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.
FAQ
There are 2 tricks for tender meatballs: 1) use beef because of the higher fat content and 2) try not to overcook them.
If you follow the recipe as written, no, these meatballs are not gluten free. For a GF alternative, use GF breadcrumbs.
Yes. 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.
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.
Meatball Appetizer Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Could I assemble and then freeze these overnight before cooking?
Hi! You can assemble, but I would just throw them in the fridge overnight, not freezer!
Forgive me if someone already asked, but is there a good substitute for the bread crumbs like ground flax seed or almond/coconut flour?
You could try rolled oats!
I’ve used almond flour in place of breadcrumbs in meatballs and it works fine but the texture of the meatball is less tender.
These look great! Going to try turkey too (plus oil) .. Always looking for new recipes to try with zoodles!
Thanks for the recipe, they were great! I substituted the breadcrumbs with 1/4 C hemp hearts & 1/4 C flax meal (pulsed together in a blender) for a little extra protein and fiber–couldn’t tell the difference! 🙂
Would it be ok with dried rosemary and thyme??
That would be just fine! I would scale back on the amount you use because it’s a little more potent if it’s dried!
I love meatballs any day of the week. And these look and sound AMAZING!
What about substituting ground turkey?
Yes you could totally do that! You may need to add some fat (oil) in there because turkey has such a low-fat percentage!
I love meatballs! I induldge in these from IKEA but most times I am running to the restroom afterwards. (Sorry for TMI). But these goodies look so delicious. I have to try them! And so fast to do!
Thank you Lee <3
You just can’t beat IKEA meatballs! HA. And poop talk is never TMI on FFF 🙂 Give these meatballs a try and let us know what they think!
So simple and yet so delicious!! We use rosemary all the time with meat and yet it has never occurred to me to add it to meatballs. Thank you!
YES! It’s such a great, warm flavor!
Rosemary is such a hidden gem!
Yum, I love a good meat ball! I was going to make those jelly-soaked crockpot meatballs (it sounds gross but it’s really good) but this looks a touch more gourmet. 🙂
Right!? Gotta love meatballs. These look a gourmet, but they are SO easy! Let us know what you think 🙂