Party-Perfect Meatballs
Ingredients
- 1 cup pitted kalamata olives ⓘ
- 1/2 small red onion, coarsely chopped ⓘ
- 3/4 cup coarsely chopped fresh mint leaves ⓘ
- 1/2 cup coarsely chopped fresh parsley ⓘ
- 2 teaspoons lemon zest ⓘ
- 3/4 cup panko (Japanese breadcrumbs)
- 1/2 cup ricotta cheese
- 2 large eggs ⓘ
- 1 1/2 teaspoons kosher salt ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 1 pound ground beef ⓘ
- 1 pound mild Italian sausage, casings removed ⓘ
- 1 (6-oz.) can tomato paste ⓘ
- 3 cups beef broth ⓘ
Instructions
- Preheat oven to 450°. Pulse first 5 ingredients in a food processor 8 to 10 times or until chopped. Stir together panko, next 6 ingredients, and olive mixture in a large bowl until well combined. Shape mixture into 1-inch balls, and place 1 inch apart on aluminum foil-lined jelly-roll pans.
- Bake at 450° for 12 minutes. Cool 5 minutes.
- Meanwhile, heat a large saucepan over medium heat 2 minutes. Add tomato paste to dry pan, and cook, stirring occasionally, 3 minutes or until paste begins to brown and coat bottom of pan. Increase heat to high, and add beef broth, stirring to loosen bits of tomato paste from bottom of pan. Whisk until smooth. Whisk in hot pepper jelly until combined. Reduce heat to low. Add cooked meatballs, and serve warm.
- Note: Sauce may be refrigerated in an airtight container up to 3 days.
Nutrition & Diet Analysis (per serving)
475
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).