Mini Meatballs served with Parsley Pesto Paste. Who doesn’t love a meatball? These meatballs are a great for appetizers and also fantastic for outdoor entertaining. They are just “fun”! Here are a couple of things that make these a little different from my other meatball recipes on the blog, I like to keep these meatballs “neutral”, meaning; they are made without herbs so they can shine with their sauce. Also, these Mini Meatballs unlike my others are made with both Pecorino Romano and Parmesan Cheeses, the Pecorino adds that extra sharp and salty taste.
To serve, I chose a Flat-leafed Parsley Pesto (I think parsley is so underrated and delicious) which these baby meatballs can be lightly dipped, the parsley is on the outside instead of the incorporated in the meatball mixture. Try these for your upcoming Spring/Summer entertaining, Mini Meatballs served with Parsley Pesto Paste. Let’s Cook!
Mini Meatballs with Parsley Pesto Paste
Mini Meatballs with Parsley Pesto these are great as an appetizer or al fresco Spring/Summer entertaining. This recipe makes approximately 24-26 mini meatballs, serving size will change if using for appetizer or entree.
- 2-4 2 extra large or 4 medium eggs
- 1 lb Veal, double ground (if possible)
- 1 lb Ground Beef, (I like lean, double ground if possible)
- 2 cloves Garlic pressed
- 1/2 cup Parmigiano Reggiano Cheese, grated
- 1/2 cup Pecorino Romano, grated, imported if available
- 1 cup Unseasoned breadcrumbs
- Seasoned Pepper mix to taste or fresh ground pepper
- Olive oil spray or drizzle
- Salt to taste (The cheeses are quite salty, so salt sparingly
- Parsley Pesto
- 2 cups Loosely packed flat leafed parsley leaves
- 1/2 cup Pecorino Romano grated
- 1/2 cup Parmigiano Reggiano, grated
- 2 cloves Garlic, pressed
- 2 tbls Pinoli nuts
- 1/2 cup Extra virgin olive oil
- Sea salt and fresh ground pepper
Preheat oven to 350F
In a mixing bowl, add ground meats, grated cheeses, eggs, crushed garlic, pepper mix, salt and breadcrumbs, mix well but do not over mix...it will toughen the meat
On a oven sheet pan covered with parchment paper roll the meatballs into preferred size (I like smaller than golf balls) place in rows on the sheet pan
Spray with olive oil Spitzer, or spray olive oil, if not drizzle oil over the meatballs, bake 20-30 minutes. Meatballs will start to turn a golden brown
Add Parsley leaves, garlic, cheeses, olive oil, pinoli nuts and fresh ground pepper into either a food processor or blender, blend or process until smooth and creamy, add teaspoons of water to thin out the mixture if necessary. You can play with the thickness of the pesto with olive oil and water for a thinner consistency.
Test for salt after blended since the cheeses tend to be very salty.
These can be served hot or at room temperature, with the pesto alongside
Here are other meatball recipes you might like