Best 8 Mini Meatball Muffins Recipes

SPAGHETTI AND MEATBALLS MUFFIN BITES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
• Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs.
• Top each "nest" with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each meatball "nest."
• Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.

MUFFIN PAN MEATBALLS

Steps:

• Preheat oven to 375°. Coat metal muffin pan with nonstick spray. In medium mixing bowl, combine beef, onion, green pepper if desired, cereal, salt, pepper and egg. Set aside., In small bowl, stir together ketchup, brown sugar and mustard until smooth. Pour half of ketchup mixture into meat and mix until thoroughly combined. Form meat mixture into six balls and place in muffin cups. Spoon remaining ketchup mix over meatballs. Bake for 30 minutes. Remove from pan with spoon and serve.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

MEATLOAF MUFFINS WITH BARBECUE SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
• Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
• Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

MINI MEATBALL MUFFINS

Steps:

• 1. Preheat oven to 375. Unroll crescent sheet and cut into 24, total, rectangles. Set rectangles into wells of an ungreased, nonstick, mini muffin tin.
• 2. Spoon 1 teaspoon of marinara sauce into each well. Top with 1/2 meatball and fold crescents over the top.
• 3. Bake at 375 for 12 minutes. Top with grated Parmesan Cheese while hot. Serve immediately.

MINI MEATBALLS

Steps:

• In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
• Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
• To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

MEAT LOAF MUFFINS

Steps:

• Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

MUFFIN TIN MEATBALLS

Steps:

• Preheat oven 375 degrees.
• Combine all ingredients.
• Shape into balls and put into muffin tins.
• Bake for 15-20 minutes.