Mini Meatballs | Cocktail Meatballs

Sam Jones/Quinn Brein


1/4 pound ground beef
1/4 pound ground pork
2 garlic cloves, minced
1 and 1/2 cups unseasoned bread crumbs
1/4 cup (1/2 ounce) grated Pecorino Romano cheese
1/4 cup chopped fresh parsley
2 eggs, beaten
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
Olive oil
freshly chopped parsley, for garnish


Heat oven to 200 degrees F. In a large bowl, combine beef, pork, garlic, bread crumbs, cheese, parsley, eggs, salt, and pepper. Form small balls and place on a baking sheet.

Heat a cast-iron skillet with ¼ inch olive oil over high setting. Fry meatballs about 1 minute per side, moving them around in pan to brown lightly on all sides. Remove with a slotted spoon to a paper-towel-lined plate. Season with salt and pepper. Transfer to oven until you’ve cooked all meatballs.

To serve as an appetizer, 12 pieces at a time, place one meatball onto each of 12 decorative spoons and top with 1 to 2 teaspoons of Garlicky Tomato Sauce. Garnish with chopped parsley. Place a dozen spoons in a circle (handles pointing out) on a serving platter and serve immediately.


Garlicky Tomato Sauce


Yield: about 3 dozen meatballs

Preparation Time

40 Minutes

Total Time

40 Minutes

Leave a Comment