These easy meatballs are the perfect appetizer for anything from a cocktail party to a Superbowl party, or even a casual baby shower. To give these meatballs an even more Wenatchee flair, use diced Granny Smith apple instead of the onion! To make the meatballs more savory for adding to a red sauce, replace the ginger with garlic powder, use Italian breadcrumbs, and omit the glaze. We love a good, simple recipe like this one because with a few small changes, you open up a whole new world of flavor possibilities.



1 lb ground beef

1 lb ground pork

1/2 cup breadcrumbs

1/3 cup milk

1/4 cup onion diced

1 egg

1/4 cup parsley chopped

1/4 cup parmesan shredded

1/2 teaspoon powdered ginger

1 teaspoon D’Olivo Italian Dipping Blend

salt and pepper to taste

D’Olivo Ultra Premium Extra Virgin Olive Oil for baking sheet.

1 cup D’Olivo Black Currant Dark Balsamic Vinegar

1 large pinch crushed red pepper flakes



Preheat oven to 400°F. Line baking sheet with foil and lightly brush with D’Olivo UP EVOO.

Place meats, breadcrumbs, milk, onion, egg, parsley, parmesan, and spices in a medium bowl and gently mix just until combined. Avoid overmixing, as that makes the meatballs tough.

Using a 1 1/2 tablespoon cookie scoop, shape mixture into 48 meatballs. Creating meatballs of identical size helps them cook evenly. Roll meatballs and place 1/2" apart on foil lined baking sheet.

Bake 18-20 minutes, until a meat thermometer inserted into the center of a meatball reads 165 F. Set aside to cool.

Place D’Olivo Black Currant Balsamic and crushed red pepper in a saucepan that will accommodate the meatballs and bring to a boil. Reduce heat and simmer until volume reduces by half.

Transfer the meatballs to the saucepan. Stir gently and continuously until all meatballs are coated with glaze. Serve immediately.

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