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.

Fresh bread is the perfect addition to any meal, and flatbread is just about the easiest bread to make. Perfect to turn ...

Close your eyes, and these easy-to-make scallops with the wonderful umami depth of Black Truffle and garlic paired with ...

No More Articles