| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 55 min |
| Yield: | 50 to 55 appetizers |
Ingredients
- Cooking spray, for the baking sheets
- Olive oil, for cooking
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 teaspoons mustard powder
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon liquid smoke
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- Freshly ground black pepper
- 2 pounds ground beef (I like to use 90/10, but any combination will do here)
- 1 loaf sliced rye bread, cut into about 2-inch squares
- Brown deli mustard, for serving
- Pickle chips, for serving
Instructions
- Preheat the oven to 450 degrees F.
- Line 2 baking sheets with aluminum foil and coat with cooking spray.
- Heat a medium skillet over medium heat and add olive oil to coat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from the heat and allow to cool until no longer hot to the touch.
- Meanwhile, combine the eggs, breadcrumbs and 1/4 cup water in a large bowl. Allow to sit until the breadcrumbs are soaked through, about 5 minutes. Add the onions and garlic, parsley, mustard powder, brown sugar, salt, crushed red pepper, cinnamon, coriander, liquid smoke, allspice, cloves, ginger and some black pepper. Mix to combine, then add the ground beef. Mix until thoroughly combined; I like to use my hands to make sure that everything is evenly incorporated. Form 1-ounce balls, a little bigger than 1 inch in diameter, and place on the prepared baking sheets spaced 1 inch apart.
- Bake until cooked through and beginning to brown, about 20 minutes. Allow to cool slightly.
- Meanwhile, spread rye squares on a baking sheet and bake until lightly toasted, about 5 minutes. Top each toast with a squirt of brown mustard (about 1/2 teaspoon or as desired), 1 meatball and 1 pickle chip. Hold it all together with a toothpick and serve!
Nutrition Facts
| Serving Size | 1 of 54 servings |
| Calories | 81 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 19 mg |
| Sodium | 82 mg |
Reviews
Very tasty. Perfect combo of spices to carry it off like pastrami
So good!
I made this recipe for my family to serve Christmas Day. They were a hit! In fact I’ve been asked to make them every month! Thanks Molly.
Thought this recipe sounded interesting, but I was a bit disappointed when I made them. I always follow the recipe the first time I make it, but will will make some adjustments on the second time I make these. The flavor of the meatballs were great, but the 90/10 ground sirloin left my meatballs way to dry. I am going to definitely try this again, using 80/20 ground chuck. I will also use rye bread crumbs, instead of regular, and turn the heat down a little, and some swiss cheese to the bread and put that in the broiler before topping with the mustard and meatball. Like I said, the flavor was good, just disappointed in the results. Definitely will make more more time with adjustments.
I took this recipe, and instead of meatballs, turned it into a meatloaf. 325° for 55 minutes, then melt swiss cheese on top for 5 minutes. Came out great!
We made these for NYE! They were a big hit and so easy! I rolled the meatballs the day before and baked them when we were ready for them !
Fantastically delicious . You have great recipes Molly and I love your show!!
These are sooooo good and incredibly easy to make. Definitely a keeper
Very tasty, Thank you Molly
Have made this at least ten times since first seeing the recipe on GMF. A real winner. To take the flavor even further, I make my own rye breadcrumbs. I made this for our holiday meal and fancied it up by making it sausage roll style in puff pastry and served it with harissa ketchup and a cucumber and raisin relish with mustard seeds. Whether made strictly as intended or with a little added flair, I’ve found this recipe to be delicious, low effort, and high impact. Another stunner from the brilliant Molly!