Cocktail Meatballs

Try this recipe for light, tender meatballs. If you prefer your own meat mixture, feel free to use it. But use a light hand when shaping the meatballs. Too much rolling makes them tough and hard.

Serves: 12Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • 1 cup soft bread crumbs
  • 1⁄2 cup ice cold milk
  • 2 eggs
  • 1 small onion, finely chopped
  • 1⁄2 cup parsley, finely chopped
  • 1 lb. ground beef
  • 1 lb. ground pork or veal
  • 1 tsp. salt
  • 1⁄2 tsp. black pepper
  • 1⁄3 cup ice water


  • Combine all ingredients except ice water in a large bowl. Mix well.
  • Using 1⁄3 to 1⁄2 of the mixture at a time, place seasoned meat in a food processor. Pulse once or twice, then add a small amount of ice water to the mixture. Process until everything is blended well and fluffy.
  • With damp hands, lightly roll meat mixture into 1-inch meatballs. Place meatballs on a baking sheet.
  • Bake at 350°F for 15 to 20 minutes, turning occasionally.
  • Remove meatballs to a tray lined with paper towels. Cool slightly, then place in a serving dish.