Spicy Oven Baked Beef and Chicken Mini Meatballs
A perfect snack that will impress your guests!
Quick answerMediterranean cuisine.
If you're hosting a party or a small get-together, these baked mini meatballs are a perfect treat. They're small but packed with flavorful herbs, fried onion, and crushed red pepper.
It only takes half an hour to bake them, and if you form them into mini balls you'll have plenty of meatballs to snack on.
You can obviously use only beef or only chicken, but I think the equal beef-and-chicken mix works great. You can hardly detect that there's chicken in there, but you get a very nice lightness that comes with it.
Some cooking tips:
- Let the meatball mix rest before baking it. It lets all the flavors develop.
- If the mix looks too thick, you can add a few tablespoons of water.
- Always use fresh herbs over frozen ones.
Method
- 1
Making the meatballs · 40 Minutes
Fry the chopped onion in olive oil till it's lightly golden. Mix with all the meatballs ingredients. Form the meat mix into the desired meatball size and place on the baking pan. Let it rest for 1/2 hour
- 2
Baking The Meatballs· 25 Minutes
Heat the oven to 400F / 200C. Bake for 25 minutes. Enjoy!
Recipe by
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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Questions & answers
Can I use all beef or all chicken instead of the mix?
Totally. Swap the chicken for more beef or vice versa — just keep the total at 2 lbs so the ratios with the seasoning stay right.
I hate cilantro. Can I leave it out?
Yes, just double the parsley to keep the herb balance. The meatballs will still taste great.
Why do you fry the onion first instead of adding it raw?
Raw onion releases too much moisture and can make the meatballs fall apart. Cooking it first also brings out a sweeter flavor that blends better into the meat.
Can I skip the 30-minute rest before baking?
Don't skip it — that rest helps the meatballs hold their shape in the oven and lets the flavors come together before the heat hits.
Can I make these ahead and freeze them?
Form the meatballs and freeze them raw on the baking pan, then transfer to a bag once solid. When you're ready, thaw and bake at 400F / 200C for 25 minutes as usual.