- 1 pound ground beef
- 1 pound ground dark meat turkey
- 1 cup shredded Cheddar cheese
- 2 large eggs, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 cup Italian-style breadcrumbs
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 cup ketchup
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 teaspoons light brown sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
These mini meatballs might just become the star of your party. They're bite-sized and perfect for serving with drinks.
MAKE IT AHEAD! The meatballs can be made up to 2 days in advance. Cool the meatballs to room temperature on the baking sheet, then transfer to a lidded container or sealable bag and refrigerate. Reheat in a 300-degree oven and toss with the glaze before serving.
The glaze can be made up to 1 week in advance. Refrigerate in a lidded container and re-warm in a saucepan before tossing with the reheated meatballs.
Make the meatballs:
Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper or foil.
With your hands, mix the beef, turkey, cheese, eggs, Worcestershire sauce, breadcrumbs, pepper, and salt in a large bowl until well combined.
Roll small pieces of the mixture into 1-inch meatballs between the palms of your hands and place on the baking sheet. The meatballs can be closely spaced, but make sure they are not touching.
Bake for 10-15 minutes, until the meatballs are deeply browned. Serve immediately with the glaze or follow the make-ahead instructions below to safely store.
Make the glaze:
Stir the ketchup, water, soy sauce, sugar, onion powder, garlic powder, paprika, and cayenne together in a medium saucepan over low heat. Bring to a simmer and cook for 5 minutes, stirring frequently.
Toss the meatballs in the glaze until evenly coated, then serve immediately.