Garlic & Cheese Crostini with Mini-Meatballs; The Big Game continued!


Full disclosure, this is my mom’s famous homemade meatball recipe with a twist and I promise these will be the best meatballs you’ve ever tasted.  However, for some reason, mom always makes them best! Maybe she’s holding out on me when it comes to ALL the ingredients?

This mini-version of her meatball with the added dipping sauce and crunchy crostini is the perfect appetizer for any special occasion.  Since we’ve all got Super Bowl Sunday on the brain, I highly recommend this one as it’s “mom approved”!


Kim xo

Homemade Meatballs

2-3 pounds ground beef
1/4 cup finely chopped onion
2-4 tablespoons fresh chopped parsley
1/2 cup breadcrumbs
1 teaspoon sweet basil
1 teaspoon oregano
1-2 eggs
salt and pepper to taste
3-4 cloves garlic- very finely chopped, optional

Sauce and crostini:

1 cup dry white wine (something you like to drink).
4 tablespoons butter plus more for bread
2 cups chicken broth
1 fresh baguette 
3 garlic cloves-minced
1 cup grated parmesan cheese

Meatball mixture should not be too dry or too moist.  Mix all ingredients together and form into mini-meatballs. Drizzle cookie sheet with olive oil. Place meatballs about an inch apart and bake at 400 degrees for 20 minutes or until no longer pink in the middle.

In a saucepan combine wine, butter and chicken broth. Cook over med-high heat until sauce is slightly reduced and thickened.  Cut bread into 1/4 inch slices, lightly spread butter; sprinkle with parmesan cheese and minced garlic.  Place on baking sheet in a 400 degree oven until golden brown, about 15 minutes.  Pour sauce over meatballs and serve crostini on the side.  Use mini-forks or toothpicks for meatballs.  Serves 8-12.

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