Meatball Crostini
I love finding a hot appetizer that can be a go to for pairing with a fully loaded cheese + charcuterie board. Something warm, substantial, and it can be that fun x-factor to fill out a big ol’ appetizer tray, & something that changes things up from whole sliced meats & cheese bit. Something easy, fairly fool proof, and fucking delicious - that’s the ticket for a good app! Literally - these meatballs are life! So simple & quick to whip together, & so good that I’ve been eating them with my hands straight outta the fridge. Even cold & right out of the tupperware container, they’re truly too good to just have one.
I very much enjoyed making these, and getting my hands dirty to make it happen. I feel like every recipe I see for meatballs calls for that get your hands dirty mentality. & these - they’re just sausage & beef squished together together with your own fingers, a few extra flavor enhancers added in, and then scooped out onto a cookie sheet. Bake them until browned, & voila! As easy as that. Removing any rings from fingers is highly recommended before getting in there with raw meat.
The sauce is just as easy as the meatballs. Straight tomato sauce from the can, poured into a skillet, and warmed up. Literally - couldn’t be simpler. I give mine a little bit of an amped up flavor by adding in minced garlic, which I totally recommend, but the par-cooked meatballs finish cooking in the sauce, and I swear those balls and all their meaty goodness give the sauce a flavor that says more than “straight out of a can.” The sauce is like as irresistable as the balls, and Jordan & I were both fans.
The whole thing takes on full fancy appetizer glory by adding toasted baguette slices to the mix, and a sprinkle of fresh basil. No frills or complex preparation - just some balls & sauce spooned up on top of crusty bread. The most satisfying, savory bite that was a crowd pleaser in our household.
For the meatball crostini
a teaspoon of EVOO
1 shallot, thinly sliced
1 lb ground beef
1 sausage link, removed from the casing
1 egg
1 c. panko
1/4 almond milk
2 tbsp fresh parsley minced
Salt & pepper
1 15 ounce can tomato sauce
2 garlic cloves, crushed
1 baguette
fresh basil, for garnish
Start by placing a skillet over medium heat. Add in the EVOO & shallot, and cook until softened. It’ll be quick - only 4-5 minutes.
Now move to making your meatballs, and turning on your oven broiler. Or if you’re like me and have a finicky oven, crank it to 475. In a bowl, add your raw meat, egg, breadcrumbs, parsley, and milk, and a pinch of salt and pepper. Use your hands to mix everything together - squishing the meat between your fingers to get everything evenly combined. Using a small cookie scoop (roughly 2 tbsp in size), scoop the meatball mixture onto a foil lined baking sheet. Bake for about 8-12 minutes, watching carefully to make sure the meatballs don’t burn. You want the meatballs to be browned all over.
While the meatballs cook, place the tomato sauce and garlic in a large skillet over medium low heat. Remove the meatballs from the oven & place immediately in the tomato sauce. Cover & let cook for 10-15 minutes. They should be cooked through.
Turn the oven down to 375. Cut a plain baguette into 1/2 inch slices. Toast until lightly browned. Spoon a meatball and about a tablespoon of extra sauce right on top. The toasty bread gets slightly soggy on the surface from the extra sauce, and it makes for one bready, tomato-y, savory bite. & a pleasant change-up from my usual snack tray & bruschetta go-tos.