Recipes › Dessert › Meatball Cookies Recipe

Meatball Cookies Recipe

Recipe by Pedro M. A. Neves

Meatball cookies are a savory Italian-inspired bite-sized appetizer that combines seasoned ground meat with breadcrumbs and cheese, baked until golden and crispy on the outside. Despite their playful name, these are fully savory meatballs shaped and presented like cookies, offering a delightful contrast between crispy exteriors and tender interiors. Perfect for parties, antipasti platters, or as a sophisticated snack.

Ingredients

• 500g ground beef (80/20 blend)
• 100g grated Parmigiano-Reggiano cheese
• 80g Italian breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 30ml whole milk
• 15ml extra-virgin olive oil
• 10g fresh parsley, finely chopped
• 5g salt
• 3g black pepper
• 2g dried oregano
• 1g red pepper flakes (optional)

Instructions

1. Pour milk into a small bowl and add breadcrumbs, stirring until evenly moistened. Let sit for 2 minutes to absorb the liquid fully.

2. In a large mixing bowl, combine ground beef, soaked breadcrumb mixture, grated Parmigiano-Reggiano, minced garlic, egg, parsley, salt, pepper, oregano, and red pepper flakes.

3. Using your hands or a wooden spoon, gently fold and mix the ingredients for 1-2 minutes until just combined. Do not overmix, as this toughens the meatballs.

4. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

5. Using a small cookie scoop or two teaspoons, portion the mixture into 24 equal portions (approximately 18g each). Roll each portion gently between your palms into a compact ball.

6. Arrange meatballs on the prepared baking sheet with 2cm spacing between each one. Brush lightly with olive oil using a pastry brush.

7. Bake for 20-25 minutes, or until meatballs are golden brown and cooked through (internal temperature 71°C or 160°F when measured with a meat thermometer).

8. Remove from oven and let cool on the baking sheet for 5 minutes before serving warm or at room temperature.

Substitutions

• Ground pork or ground veal can replace beef for a lighter, more delicate flavor
• Grana Padano cheese can substitute for Parmigiano-Reggiano with nearly identical results
• Gluten-free breadcrumbs work equally well for a gluten-free version without texture changes
• Panko breadcrumbs create a crispier exterior compared to traditional Italian breadcrumbs

Tips

• Do not overwork the meat mixture; handle it minimally to keep meatballs tender and light rather than dense
• For even cooking, use a cookie scoop to ensure all meatballs are identical in size and weight
• These meatballs can be prepared through step 5 and frozen for up to 3 months; bake directly from frozen, adding 5-7 extra minutes to cooking time
• Serve warm with marinara sauce, béchamel, or a tangy tomato-based dipping sauce for authentic Italian antipasti presentation

While polpettine (Italian meatballs) are a beloved traditional antipasto across Italy, the playful 'cookie' naming reflects modern Italian-American creativity in presenting classic dishes with contemporary flair. This preparation method—baking rather than frying—reflects contemporary Italian cooking preferences that honor tradition while embracing lighter techniques.

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