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Baked Mini Meatballs (Polpettini)
Acclaimed Italian cookbook author, Anna Francese Gass, shares the recipe for baked mini meatballs that are perfect for parties.
Prep
1h
Cook
12 min
Total
1h 12m
Serves
142 single
Instructions
- 01
In a large bowl, combine the three meats, the parsley, salt, pepper, eggs, Pecorino, breadcrumbs, and milk and mix with your hands to combine (the hand-mixing helps prevent over-mixing.)
- 02
Roll into small balls, about 1-1/2 teaspoons each.
- 03
In a large shallow dish, combine the breadcrumbs and Pecorino (cheesy breadcrumbs).
- 04
Drop the meatballs, a few at a time, into the mixture and rotate the dish in a circular motion to roll the meatballs and coat with the cheesy breadcrumbs.
- 05
Divide the meatballs among the prepared baking sheets.
- 06
Bake for 6 minutes.
- 07
Remove the baking sheets from the oven and gently shimmy the pans to turn the meatballs.
- 08
Return to the oven and bake for 6 minutes more.
- 09
Let cool slightly and serve with tomato sauce on the side for dipping.
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