Meatball Appetizer Recipe

Soak breadcrumbs

In a small bowl combine the fresh breadcrumbs and milk. Let sit 5 minutes until the crumbs absorb the milk and become soggy.

Mix meatball ingredients

In a large mixing bowl place ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt and black pepper. Gently combine with your hands or a spatula until just incorporated — do not overwork or the meatballs will become dense.

Portion and shape

Using a small scoop or a tablespoon, portion the mixture into 1 - 1 1/4 inch meatballs (yield ~18-20). Roll each portion lightly between your palms to form smooth balls. Place on a rimmed baking sheet or plate.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, turning gently with tongs or a spoon — about 6-8 minutes per batch. They do not need to be fully cooked through at this stage. Transfer browned meatballs to a plate and wipe out the skillet if there are excessive browned bits.

Sauté aromatics

In the same skillet (add 1 tablespoon olive oil if needed) reduce heat to medium. Add olive oil, minced shallot and cook until softened, about 2-3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in the tomato paste and let it cook with the shallot/garlic for 1 minute to caramelize. Add crushed tomatoes, chicken or beef stock, and red wine (if using). Stir to combine.

Season and simmer

Add Worcestershire sauce, brown sugar, dried basil, dried oregano, salt and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let simmer uncovered for 8-10 minutes to meld flavors and slightly thicken.

Finish sauce

Stir in 1 tablespoon unsalted butter until melted and incorporated for a glossy finish. Taste and adjust seasoning with salt and pepper as needed.

Combine meatballs and sauce

Carefully add the browned meatballs into the simmering Diana sauce, spooning sauce over them to submerge partially. Cover the skillet, reduce heat to low, and simmer gently for 10-12 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce is thickened.

Transfer meatballs and Diana sauce to a warm serving dish or leave in the skillet for family-style service. Sprinkle evenly with chopped fresh parsley and freshly grated Parmesan. Insert toothpicks or skewers into individual meatballs if serving as finger food.

Serve hot as an appetizer. Leftovers can be refrigerated for up to 3 days; reheat gently in a covered skillet over low heat or in a 325°F oven until warmed through.