Mini Meatballs with Balsamic Glaze

Cook Time: 60 minutes

Serves: 4

Ingredients

• 2 large eggs

• 2 tbsp Worcestershire sauce

• Salt, to taste

• Black pepper, to taste

• ½ cup panko breadcrumbs

• 1 small onion, coarsely grated

• 2 garlic cloves, minced

• ½ cup flat-leaf parsley, finely chopped

• 1.5 lbs ground beef (80% lean)

• Oil, as needed (to prevent sticking)

• ¼ cup ketchup

• 1 tbsp balsamic vinegar

Instructions

1. Preheat air fryer to 325°F (163°C).

2. Prepare meatball mixture:

   • In a large bowl, whisk together eggs, Worcestershire sauce, ¾ tsp salt, and ½ tsp black pepper.

   • Add panko breadcrumbs and let sit for 2 minutes.

   • Stir in onion, garlic, and parsley.

   • Add ground beef and mix until well combined.

3. Shape meatballs:

   • Form mixture into 5×3 inch mini meatballs.

   • Place on the air fryer tray. (If using a stainless-steel tray, lightly brush with oil first.)

4. Air fry meatballs: Cook for 10 minutes.

5. Prepare balsamic glaze:

   • In a small bowl, mix ketchup and balsamic vinegar.

   • Set aside 2 tbsp for later use.

6. Glaze and finish cooking:

   • Brush remaining glaze over meatballs.

   • Continue air frying until internal temperature reaches 150°F (65°C), about 13–16 more minutes.

   • Brush again with reserved glaze and let rest at least 5 minutes before serving.

Oven Method

1. Preheat oven to 170°C (340°F).

2. Line a baking sheet with nonstick foil.

3. Place meatballs on the prepared sheet and bake for 15 minutes.

4. Brush with glaze and bake an additional 15–20 minutes until internal temperature reaches 150°C (65°C).

5. Brush again with reserved glaze and let rest 5 minutes before serving.

Tip: You can shape the meatballs ahead of time and store them in the fridge for up to 3 days, making batch preparation and cleanup much easier.