The trusty old cocktail meatball needs an upgrade, and this luxurious version definitely fits the bill. Veal meatballs, gently baked, then coated in a luscious tomato sauce and topped with creme fraiche and herbs.
Cocktail meatballs generously coated in a cherry tomato garlic sauce from Chef Marcello Romano of Salone Eva and Palm Court, a restaurant located within Hotel Hassler Roma, the five-star historic hotel at the top of Rome’s Spanish Steps, should definitely be on your next dinner party menu.
Next to the renowned Michelin-starred restaurant Imago, on the terrace of the Hassler Roma hotel, which overlooks the rooftops of Rome, Chef Marcello Romano of Salone Eva and Palm Court shares a recipe with Honest Cooking readers. This recipe is perfect for the upcoming holiday season, especially for those hosting parties. It features meatballs made with minced veal, smothered in cherry tomato sauce, and topped with a dollop of creme fraiche and basil sprouts. Trust us, they taste as good as they look.
But if you ever happen to be in Rome, be sure to visit Salone Eva at Hassler Roma, where the menu is inspired by Campania, the southern Italian region around Naples, as well as Rome. The chef’s southern roots are evident in the ingredients and bold flavors he creates for his guests.
These cocktail meatballs start with a filler: breadcrumbs soaked in milk, which helps bind the well-seasoned, and flavorful meat. If veal is hard to find, feel free to swap it for ground meat of your choice. Bear in mind that ground chicken or turkey may result in a drier mouthful. For the luscious sauce, the chef recommends using cherry yellow tomatoes, which have less acid and more sugar than the red ones. Lastly top with pre-made or homemade creme fraiche and fresh sprouts.
How to Make Hotel Hassler’s Cocktail Meatballs
1. Make the Meatballs
Combine the ingredients. Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. The breadcrumbs will absorb the milk and become soggy. Remove the excess milk by squeezing the bread with your hands, then break up the bread into small pieces. Add meat, egg, parsley and the spices and using your hands combine everything.
Form and pan them. If possible, use a cookie scoop to create even portion sizes. That way, every meatball will be the same size, so they’ll cook evenly, Once scooped and rolled, place them on the prepared baking sheet.
Bake them. Depending on the size, bake the meatballs for 18-22 minutes. Larger portions will need a slightly longer time to cook.
2. Make the Sauce
Sauté and Blend – in a small pan, sauté garlic, then add chopped cherry tomatoes and salt. Cook on a high flame for 10 minutes. Once done, remove pan from stove and wait till the mixture has cooled down. Then add to a blender until smooth. Sieve the mixture to ensure there are no lumps.
Simmer – Pour the sauce mixture into a warm pan and allow it to gently simmer for about 5 minutes. Every couple of minutes, stir the mixture to prevent it from burning at the bottom of the pan.
Add the meatballs – Once your sauce is deliciously cooked and ready, add the meatballs! Stir them into the sauce and cover each one, letting them cook in the pan for a few minutes.
3. Make them Glamorous
Once the meatballs are covered in sauce, transfer them into your favorite party dish. Add a small dollop of creme fraiche and sprouts.
Hassler Roma’s Cocktail Meatballs
- Total Time: 1 hour
- Yield: 4-6 1x
Description
The trusty old cocktail meatball needs an upgrade, and this luxurious version definitely fits the bill. Veal meatballs, gently baked, then coated in a luscious tomato sauce and topped with creme fraiche and herbs.
Ingredients
Meatballs
- 1 lb ground veal
- 1 cup breadcrumbs
- 1 cup + 2 tbsp milk
- 1 large egg
- 2 tbsp, chopped parsley
- 1/2 tsp cracked pepper
- 1 clove chopped garlic
- 2 tbsp + 2 tsp extra virgin olive oil
- Salt to taste
Cherry Tomato Garlic Sauce
- 2.2 lbs cherry yellow tomatoes
- 2–3 cloves of garlic
- 1 tbsp + 1 tsp extra virgin olive oil
- salt to taste
Garnish
- basil sprouts
- 1/4 cup creme fraiche
Instructions
- Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. The breadcrumbs will absorb the milk and become soggy. Remove the excess milk by squeezing the bread with your hands, then break up the bread into small pieces.
- Add meat, egg, parsley and the spices and using your hands combine everything.
- Then, form 2-3 small meatballs at a time.
- In a pan add some oil and let it heat up, then add the meatballs. Cook until golden on all sides.
- In another pan, sauté the garlic, add the chopped tomatoes, salt and cook on a high flame for 10 minutes. Blend and sieve the mixture
- Finally, in another pan, combine the cherry tomatoes sauce with the meatballs to complete the dish.
- Optional garnish: using a small spoon, scoop creme fraiche and top meatballs, place sprout on top.
- Prep Time: 30
- Cook Time: 30
- Category: Appetizer
- Method: Oven Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 310
- Fat: 21
- Carbohydrates: 13
- Protein: 16
