Cocktail Meatballs

To give them a light crust, which makes them easier to pick up, meatballs can be rolled in a breadcrumb-and-flour mixture before frying.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes about 48
Cocktail Meatballs

Source: Martha Stewart Living, March 2012


  • 2 slices white or other soft bread, torn into bite-size pieces
  • 1/2 cup whole milk
  • 1 pound ground beef chuck
  • 1 pound ground pork
  • 6 thin slices pancetta (2 1/2 ounces), finely diced
  • 1/2 small onion, minced (1/3 cup)
  • 2 large egg yolks, lightly beaten
  • Coarse salt and freshly ground pepper
  • 1/2 teaspoon mild smoked paprika (also called pimenton)
  • 2 teaspoons finely chopped fresh thyme
  • Extra-virgin olive oil, for frying


  1. Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.

  2. Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.

  3. Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.

  4. Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.


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