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Meatball Appetizers Recipe

Recipe by Pedro M. A. Neves

These Italian-style meatball appetizers are tender, flavorful bites served in a light tomato sauce with fresh herbs. Ideal for entertaining, they can be prepared ahead and reheated, making them a convenient choice for gatherings. Serve them warm with crusty bread or on toothpicks for easy eating.

Ingredients

• 500g (1 lb) ground beef
• 100g (3.5 oz) ground pork
• 60ml (1/4 cup) whole milk
• 40g (1/2 cup) panko breadcrumbs
• 1 large egg
• 40g (1/2 cup) grated Parmigiano-Reggiano
• 30g (1 oz) fresh Italian parsley, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 30ml (2 tablespoons) olive oil for frying
• 400g (14 oz) canned crushed San Marzano tomatoes
• 15ml (1 tablespoon) olive oil for sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Combine milk and panko breadcrumbs in a small bowl and let sit for 2 minutes until the breadcrumbs absorb the milk.

2. In a large mixing bowl, combine ground beef, ground pork, the soaked breadcrumb mixture, egg, Parmigiano-Reggiano, parsley, minced garlic, salt, pepper, and nutmeg.

3. Using your hands, gently fold the mixture together until just combined; do not overwork the meat as this will make the meatballs tough.

4. Roll the mixture into 24 uniform balls, approximately 30g (1 oz) each, and place on a parchment-lined tray.

5. Heat 30ml (2 tablespoons) olive oil in a large skillet over medium-high heat. Once hot, carefully add the meatballs in a single layer and sear for 8-10 minutes, turning occasionally until browned on all sides.

6. While meatballs cook, prepare the sauce by heating 15ml (1 tablespoon) olive oil in a separate saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

7. Add crushed tomatoes, oregano, sugar, salt, and pepper to the saucepan. Simmer gently for 5 minutes.

8. Transfer the browned meatballs to the tomato sauce, reduce heat to low, and simmer for 8-10 minutes to allow flavors to meld.

9. Taste and adjust seasoning with additional salt and pepper if needed.

10. Transfer meatballs and sauce to a serving dish, garnish with fresh basil leaves, and serve warm with toothpicks or crusty bread on the side.

Substitutions

• Use ground turkey (250g turkey + 250g pork) for a lighter option
• Replace panko with gluten-free breadcrumbs for a gluten-free version
• Substitute grated Pecorino Romano for Parmigiano-Reggiano for a sharper flavor
• Use fresh tomatoes (600g ripe tomatoes, blended) instead of canned for seasonal variation

Tips

• Prepare meatballs up to 4 hours ahead; refrigerate until ready to cook for easier handling
• Avoid overcrowding the skillet when browning; work in batches if necessary for optimal browning
• Meatballs can be frozen after browning and stored for up to 3 months; reheat gently in sauce before serving
• For a richer sauce, add 60ml (1/4 cup) beef broth after adding the tomatoes

Italian meatballs, or polpettine, are a staple of Italian cuisine traditionally served as a second course or as part of an antipasto spread. These appetizer-sized versions reflect the Italian tradition of offering small, flavorful bites at social gatherings and celebrations.

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