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Parmesan-Dusted Meatballs


Meatballs -- made with beef, pork, dried currants, and almonds -- are a hearty bite-size bar snack.

  • Servings: 10

Photography: STEPHEN LEWIS

Source: Martha Stewart Living, July 2003


  • 1/3 cup plus 3 tablespoons sliced almonds, toasted
  • 1 1/2 teaspoons sugar
  • 3/4 cup plain breadcrumbs
  • 1/4 cup milk
  • 1/2 pound ground beef chuck
  • 1/2 pound ground pork
  • 1 large egg, lightly beaten
  • 1/2 cup finely grated Parmesan cheese, plus more for garnish
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons dried currants
  • 2 teaspoons salt
  • 1/8 teaspoon ground allspice
  • 3 tablespoons olive oil


  1. In a food processor, pulse 1/3 cup almonds with sugar until finely ground. Coarsely chop remaining almonds.

  2. In a bowl, mix breadcrumbs and milk. Add almonds and remaining ingredients, except oil. Mix until combined. Form into 1-inch balls.

  3. Heat 1 1/2 tablespoons olive oil in a 12-inch heavy skillet over medium heat. Add half the meatballs, and saute until they are cooked through, about 7 minutes. Transfer meatballs to a platter. Repeat with the remaining oil and meatballs. Garnish with Parmesan, and serve immediately.

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