Meatballs on a Stick


by: Barbie Cooking

At most parties that have appetizers, one that most parties have is a little meatball that has a tooth pick stuck in them. In the past the meat was beef but now it can be ground sausage, lamb, turkey or chicken. The last party I went to had all of them. The different ones were all in the same bowl and the people there did not know which one they had until they tasted them. This went over good.


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serves: 25-30

Extra virgin olive oil


3/4 pound ground beef

1/2 pound ground pork

1/3 cup bread crumbs

3 tablespoons whole milk

3 tablespoons finely chopped fresh Italian parsley

1 egg, beaten

2 teaspoons Dijon mustard

1/2 teaspoon finely chopped fresh thyme

1/2 teaspoon granulated onion

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Tabasco® sauce


1/3 cup ketchup

2 tablespoons mayonnaise

1/2 teaspoon red wine vinegar

1/8 teaspoon kosher salt

Nutrition Facts
Meatballs on a Stick

Servings Per Recipe: 25

Amount per Serving

Calories: 87

  • Total Fat: 6.7 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 25.1 mg
  • Sodium: 136.6 mg
  • Total Carbs: 2.3 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 1 g
  • Protein: 4.1 g

how is this calculated?

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1.  To make the meatballs: In a medium bowl, combine the meatball ingredients. Using your hands, gently mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls, each about 1 inch in diameter. Be careful not to overwork the meat. Cover with plastic wrap and refrigerate for about 45 minutes, or until very cold.

2.  To make the sauce: In a small bowl, whisk together the sauce ingredients.

3.  Lightly brush or spray the meatballs with oil. Grill over Direct High heat until the meat is thoroughly cooked but not dry, 6 to 8 minutes, gently turning occasionally. Arrange the meatballs on a serving platter with toothpicks. Serve warm with the sauce.

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