Savory Beef Snack Bites (Print)

Protein-rich beef bites with smoked paprika and herbs, oven-baked until golden and flavorful.

# What You Need:

→ Meats

01 - 1.1 lbs lean ground beef

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binders & Fillers

04 - ½ cup breadcrumbs
05 - 1 large egg

→ Seasonings

06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper
08 - 1 tsp salt
09 - ½ tsp dried oregano
10 - ½ tsp dried thyme

→ Optional Additions

11 - ½ cup shredded cheddar cheese
12 - 2 tbsp chopped fresh parsley

# How to Make:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, onion, garlic, breadcrumbs, egg, smoked paprika, black pepper, salt, oregano, and thyme. Add cheese and parsley if desired.
03 - Blend all components until evenly combined, avoiding overmixing to maintain texture.
04 - Shape the mixture into small balls approximately 1 inch in diameter and arrange them on the prepared baking sheet.
05 - Bake for 20 to 25 minutes, turning once halfway through, until evenly browned and fully cooked.
06 - Remove from oven, let cool slightly, and serve warm or at room temperature.

# Expert Advice:

01 -
  • They're genuinely filling, with 6g of protein per bite, so you stay satisfied longer than with most snacks.
  • One batch makes 24, which means you can grab them all week without thinking about prep.
  • The smoked paprika gives them this unexpected depth that keeps people asking what the secret ingredient is.
02 -
  • Don't skip the halfway turn—it's the difference between evenly browned bites and ones that are golden on top but pale underneath.
  • If your mixture feels too wet after mixing, refrigerate it for 15 minutes before shaping; this makes handling so much easier and they hold their shape better.
03 -
  • If your mixture starts to warm up from handling, pop it back in the fridge for 10 minutes—cold meat shapes more cleanly and holds together better in the oven.
  • Use a meat thermometer if you want to be sure; these are done at 160°F inside, which gives you a tender center instead of something dried out.

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