At Sebastiano’s, we serve these meatballs, once cooked, on spiedini (“skewers”) with alternate things like our house Olive Focaccia and Cherry Tomatoes & Marinated Vegetables. These spiedini can be prepared in advance and reheated in an oven to be served casually and al fresco with friends and family. The meatballs are also great served alongside pasta, or in a hoagie roll with red sauce and melted Caciocavallo cheese on top.
Recipe by Sebastiano's
Makes about 55 small/medium-sized meatballs
INGREDIENTS
- 1lb Revel Meat Co. ground beef
- 1lb Revel Meat Co. ground pork
- 1 onion, finely diced
- 3⁄4 cup milk
- 3 cage-free eggs, beaten
- 1⁄2 cup grated pecorino cheese (or whatever’s on hand, preferably a hard Italian cheese)
- 1⁄4 cup Sicilian Nero d’Avola Red wine (or whatever’s open)
- 1 bunch parsley, roughly chopped
- 2 tbsp Jacobsen Co. Calabrian Chili Garlic Seasoning
- 1 1⁄2 cups breadcrumbs (preferably homemade breadcrumbs with good texture or Panko, avoid store-bought Italian breadcrumbs as they are too fine)
- 1 tsp Jacobsen Salt Co. Pure Italian Fine Sea Salt
- 1⁄2 cup toasted pine nuts
- 1⁄2 cup currants, dried cherries, dried blueberries or another dried fruit
PROCESS
Preheat your oven to 375°F. Combine both the ground beed and pork in a large bowl and season with Jacobsen Co. Calabrian Chili Garlic Seasoning, bread crumbs and salt to evenly distribute. Next, add eggs, milk and wine to the bowl and mix to combine. Add onion, parsley, dried fruit, pine nuts and grated pecorino. Mix to combine. Portion the meatballs into small to medium sized balls directly onto a baking sheet. Bake in the oven for 12-15 minutes, or as needed. If you have a convection oven, turning on the fan helps them crisp up.