Party Meat Ball Appetizers

Ground beef meatballs loaded with grated Parmesan and rolled oats, browned on all sides, then simmered for 30 minutes in a simple tomato sauce seasoned with oregano, basil, and a touch of ground cloves. The oats replace breadcrumbs as the binder and give these a slightly heartier, chewier texture.

Browning the meatballs first is a must. That sear locks in the shape and adds a caramelized crust that holds up during the simmer instead of falling apart into the sauce. Turn them frequently for even color on all sides.

These are sized for appetizer portions, about a tablespoon of meat each, which keeps them bite-sized and toothpick-friendly. A chafing dish keeps them warm on a buffet table for hours.

Chef Tips

• Shape the meatballs with wet hands to prevent sticking and get smoother, rounder shapes.
• Don’t crowd the skillet when browning. Work in batches so the meatballs sear instead of steaming.
• The ground cloves in the sauce are subtle but important. They add a warm, aromatic depth that straight oregano and basil alone don’t achieve.
• These can be browned ahead and refrigerated. Add the sauce and simmer right before the party.

Variations

• Use a mix of ground beef and Italian sausage for a richer, more complex flavor.
• Add a pinch of red pepper flakes to the sauce for some heat.
• Swap the tomato sauce for grape jelly and chili sauce for a retro sweet-and-sour party meatball.