Mini Garlic Butter Steak Meatballs

Picture a skillet of mini meatballs, their crusts bronzed and crackling, bathed in shimmering garlic butter that smells like toasted warmth and lemony brightness.

Imagine biting through tender, steak-studded centers—juicy from a soft panade—while flecks of parsley and chives pop green against the gloss. This is comfort with a little steakhouse swagger, the kind of dish that makes the kitchen feel generous and welcoming.

It matters to me because it turns simple ground beef into something celebratory without a lot of fuss—perfect for busy weeknights or slow Sunday suppers, whether tucked beside mashed potatoes, twirled with pasta, or piled into crusty rolls.

One rainy evening, these meatballs rescued dinner after a late soccer practice—ten minutes to chill, a quick sear, and everyone was gathered and happy before the table even cooled. Ready? Let’s cook!

Why You’ll Love It

• Delivers steakhouse-level flavor with buttery, garlicky richness
• Stays incredibly tender thanks to a milk-soaked panko panade
• Browns beautifully without crumbling after a quick chill
• Cooks fast for weeknight-friendly dinners
• Versatile for bowls, pasta, sliders, or appetizers

Ingredients

• 1 lb ground beef (85% lean) — choose fresh, bright-red meat
• 4 oz steak, finely chopped/minced — tender cut like sirloin
• 1/2 cup panko breadcrumbs — light, airy texture helps tenderness
• 1/4 cup whole milk — to hydrate panko into a panade
• 1 large egg, beaten — binds the mixture gently
• 1/3 cup grated Parmesan cheese — finely grated for even mix
• 3 tbsp fresh parsley, finely chopped — bright, fresh bunch
• 1 tsp Worcestershire sauce — adds savory depth
• 3/4 tsp kosher salt — Diamond Crystal preferred for consistency
• 1/2 tsp black pepper — freshly ground for best flavor
• 1/2 tsp onion powder — subtle savory boost
• 1/4 tsp crushed red pepper flakes — adjust heat to taste
• 1 tbsp olive oil — high-quality extra-virgin for searing
• 3 tbsp unsalted butter — good-quality for rich sauce
• 4 cloves garlic, minced — keep it finely minced
• 1 tbsp lemon juice — freshly squeezed
• 1 tsp lemon zest, finely grated — microplane for fine zest
• 2 tbsp fresh chives, finely sliced — mild oniony finish
• 1 tbsp fresh parsley, chopped (for garnish) — fresh, vibrant leaves
• 1 pinch flaky sea salt (optional) — finish for texture and pop

Step-by-Step Method

Hydrate the Panade

Combine panko and milk in a small bowl. Stir to guarantee evenly. Let sit for 5 minutes to form a soft panade. This traps moisture and keeps meatballs tender.

Avoid adding dry crumbs later. If it looks dry, add a splash more milk. Set aside while you prep the meat mixture.

Mix the Meat Base

Add ground beef, minced steak, beaten egg, Parmesan, parsley, Worcestershire, salt, pepper, onion powder, and red pepper flakes to a large bowl. Mix gently with your hands or a fork.

Stop when just combined. Overmixing makes meatballs dense. Scrape the bowl sides so seasoning is evenly distributed.

Fold in the Panade

Add the hydrated panko to the meat mixture. Fold gently until evenly dispersed.

Keep the mixture airy; don’t knead. If it feels too wet, sprinkle a bit more panko. If too firm, add a teaspoon of milk. The mixture should hold together when pressed without sticking excessively.

Form Mini Meatballs

Lightly oil your hands. Roll 1 to 1.25-inch meatballs for even cooking. Place each on a wire rack set over a sheet pan for airflow.

Aim for uniform size so they cook at the same rate. You should get about 20 to 24 meatballs. Avoid compressing tightly; keep them tender.

Chill to Set

Refrigerate formed meatballs for 10 minutes. This helps them hold shape during searing and reduces splitting.

Meanwhile, preheat a large skillet over medium-high heat. Guarantee the pan is hot before adding oil. This prevents sticking and promotes better browning and crust formation.

Sear in Batches

Add olive oil to the hot skillet. Sear meatballs in batches without crowding.

Turn to brown all sides, about 5 to 7 minutes total. Aim for deep golden color. If the pan looks dry, add a touch more oil. Transfer seared meatballs to a plate and reduce heat to medium.

Build Garlic Butter

Add butter to the skillet. When foaming subsides, stir in minced garlic.

Cook 30 to 45 seconds until fragrant and just pale. Don’t brown. If fond threatens to burn, splash a teaspoon of water or stock to dissolve. Keep the garlic moving for even cooking and flavor.

Finish to Temperature

Return meatballs to the skillet. Toss to coat in garlic butter.

Cook 2 to 3 minutes, turning, until centers reach 160°F on an instant-read thermometer. Adjust heat to maintain gentle sizzling. The butter should glaze the meatballs without scorching. Remove from heat once done.

Brighten and Herb

Off heat, stir in lemon juice and zest. Toss to coat and lift flavors.

Sprinkle with sliced chives and chopped parsley. The citrus balances richness and keeps the sauce lively. Taste and adjust salt. Add a pinch of flaky sea salt if desired for texture and finish.

Rest and Serve

Let meatballs rest in the warm pan for 5 minutes. This redistributes juices and sets the glaze.

Spoon extra garlic butter over the top. Serve immediately as a main, appetizer, or over pasta, rice, or mashed potatoes. Keep any leftovers in the sauce and reheat gently.

Ingredient Swaps

• Ground meat: Use all ground beef, or swap in ground turkey/chicken (add 1 tbsp olive oil for moisture) or ground pork for richer flavor. For a budget option, use 100% ground beef and skip the minced steak.
• Breadcrumbs/dairy: Replace panko + milk with fresh breadcrumbs, crushed saltines, or oats; dairy-free use unsweetened almond/oat milk or water; gluten-free use GF panko or crushed GF crackers.
• Egg: Substitute 2–3 tablespoons plain Greek yogurt, 1 tablespoon mayo, or a flax egg (1 tbsp ground flax + 3 tbsp water) as binder.
• Cheese: Use Pecorino Romano or Asiago; dairy-free use nutritional yeast or omit.
• Herbs/aromatics: Swap parsley/chives with green onions, cilantro, or dill; adjust to taste.
• Seasonings: Worcestershire can be replaced with soy sauce, tamari (GF), or fish sauce (use less).
• Fats: Use ghee or plant butter for dairy-free; any neutral oil works for searing.
• Citrus: Lemon juice/zest can be swapped with lime or a splash of white wine vinegar.

You Must Know

Doneness • If centers look opaque but you’re unsure, take one meatball’s temp at its side-center: pull at 158–160°F; carryover will finish it in 2–3 minutes, keeping juices in.

Troubleshoot • When meatballs flatten or crack, lightly re-form with damp hands and chill 10–15 minutes; the brief firm-up helps proteins set so they hold a round shape during high heat.

Flavor Boost • For deeper “steakhouse” savor, add 1/2 teaspoon beef bouillon powder or 1 teaspoon soy sauce to the mix; umami boosts browning aromas without adding more saltiness—taste the garlic butter and adjust at the end.

Make-Ahead • To cook from frozen, freeze formed meatballs on a tray, then bag; cook straight from frozen 8–10 minutes in the pan to 160°F, adding 2 extra minutes in the garlic butter so the centers warm through.

Swap • If using 93% lean beef or turkey, add 1 extra tablespoon olive oil to the mixture and increase panade milk to 1/3 cup; lean blends need more moisture and fat to stay tender and avoid a dry, tight crumb.

Serving Tips

• Serve over creamy mashed potatoes with extra garlic butter spooned on top.
• Toss with buttered egg noodles or orzo and a squeeze of lemon.
• Skewer as appetizers; garnish with chives and a lemon wedge.
• Plate with roasted asparagus and a simple arugula-Parmesan salad.
• Pile into toasted rolls with melted provolone for mini meatball subs.

Storage & Make-Ahead

Refrigerate meatballs in their garlic butter up to 4 days.

Reheat gently on the stovetop or in a 300°F oven until hot.

For make-ahead, form and chill uncooked meatballs up to 24 hours.

Freeze cooked meatballs with sauce up to 2 months.

Thaw overnight and warm gently to serve.

Reheating

Reheat gently.

Microwave covered with a splash of stock in 30-second bursts.

Stovetop on low, covered, with butter or broth.

Or oven at 300°F, covered, until warmed through, basting occasionally.

Tailgate Party Favorite

Sometimes the best tailgate wins start with a skillet that smells like garlic and butter drifting across the parking lot.

I bring these mini steak meatballs in a warm pan, let that sizzle draw friends like a beacon, and keep the bites rolling so nobody misses a play.

They’re handheld, juicy, and sturdy enough to skewer, dunk, or tuck into soft rolls.

I prep the panade and mix at home, then finish the sear on a camp burner—quick, hot, glorious.

• Keep them warm in a covered skillet over low heat; splash in a spoon of water if the sauce thickens.
• Offer toothpicks, lemon wedges, and a tiny bowl of flaky salt for finishing.
• Park-side pro move: toast slider buns right in the garlicky butter.

Final Thoughts

Give these garlic butter steak meatballs a try—you’ll love the juicy, steakhouse bite and bright garlicky finish.

Tweak the heat, herbs, or lemon to make them your own, and don’t forget to spoon extra sauce on top!

Frequently Asked Questions

Can I Freeze the Uncooked Meatballs and Cook From Frozen?

Yes—you can freeze them uncooked. I flash-freeze on a sheet, bag airtight, then cook from frozen: sear longer, finish to 160°F. Expect a touch less browning, but the kitchen still smells buttery, garlicky, and wonderful.

How Do I Make Them Gluten-Free Without Panko?

Use a gluten-free panade: I soak crushed gluten-free crackers or almond flour in milk, then fold it in. I’ll season boldly, mix gently, chill briefly, and sear—tender, cozy meatballs without a breadcrumb in sight.

What Wine Pairs Best With Garlic Butter Meatballs?

I’d pour a zesty Sauvignon Blanc or crisp Vermentino. If you prefer red, I’d choose Pinot Noir or Barbera. Their bright acidity cuts butter, lifts garlic, and lets the savory meat sing cozy, candlelit notes.

Can I Bake Instead of Pan-Sear? Time and Temperature?

Yes—bake at 400°F on a rack-lined sheet pan for 12–15 minutes until 160°F inside. I’ll melt butter with garlic, then toss baked meatballs in it, letting them rest five minutes, glistening and fragrant.

How Do I Prevent Smoke While Searing Indoors?

Open windows, preheat the pan well, use high‑smoke‑point oil, and don’t crowd. I pat meat dry, keep heat medium‑high, flip promptly, and wipe fond between batches. Finish butter and garlic later to avoid smoky splatters.