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: 45 minutes
- Yield: Serves 4-6 1x
- Diet: Omnivore
Description
Upscale cocktail meatballs! Veal meatballs baked, then simmered in a luscious tomato sauce, topped with creme fraiche and herbs.
Ingredients
- 1 lbs (454 g) ground veal
- 1 cups (237 ml) breadcrumbs
- 1 cups (237 ml) + 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
- 2 lbs (907 g) cherry yellow tomatoes
- 2-3 cloves of garlic
- 1 tbsp + 1 tsp extra virgin olive oil
- basil sprouts
- 1/4 cups (59 ml) creme fraiche
Instructions
- Combine the milk and breadcrumbs in a small bowl, stirring until the breadcrumbs absorb the milk and become soggy. Squeeze out excess milk and break the bread into small pieces.
- Add meat, egg, parsley, and spices; combine with your hands.
- Form 2–3 small meatballs at a time.
- In a pan, add some oil and heat. Add the meatballs and cook until golden on all sides.
- In another pan, sauté garlic, add chopped tomatoes and salt. Cook on high heat for 10 minutes. Blend and sieve the mixture.
- In another pan, combine the cherry tomato sauce with the meatballs.
- Optional garnish: Top meatballs with a spoonful of crème fraîche and a sprout.
Notes
- For richer flavor, use a mix of ground veal and pork.
- To prevent the meatballs from becoming tough, avoid overmixing the meat.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 2-3 meatballs
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
- Cholesterol: 100
Frequently Asked Questions
What type of meat should I use for the meatballs?
The recipe calls for minced veal, but you can substitute it with ground meat of your choice, keeping in mind that ground chicken or turkey may result in drier meatballs.
Why are cherry yellow tomatoes recommended for the sauce?
Cherry yellow tomatoes are recommended because they have less acidity and more sugar than red tomatoes, which helps create a sweeter and more balanced sauce.
How do I ensure the breadcrumbs and milk mixture effectively bind the meatballs?
Soak the breadcrumbs in milk until they are fully saturated, which helps bind the seasoned minced veal and keeps the meatballs moist.
These are the bomb, so delicious!
Crazy, I have actually had these meatballs at the hotel, and they were absolutely delicious. I made them at home yesterday, and they were pretty much as close as it gets to the original. Thanks for a great recipe and for the memory lane trip!