Anthony's Kitchen: Caprese Meatball Appetizer
This cool appetizer incorporates classic Italian flavors in a neat little package with a pop of freshness from the basil leaf and cherry tomato. Quick and simple to make and fun to pass around at any party.
1 lb Ground beef, 80% lean
1 L Egg (beaten)
2 Cloves of garlic, minced
1/2 Cup Pesto sauce
6 Sundried tomatoes in olive oil, minced
1 tsp Kosher salt
1 tsp Freshly cracked black pepper
1/2 Cup Italian Style Bread Crumbs
1/4 Cup Grated parm
1 Cup Mozarella, shredded
Olive oil for frying
48 Basil Leaves, beautiful
24 Cherry tomatoes, halved
48 Cocktail picks
Marinara Sauce for dipping
Combine the first ten ingredients in a large mixing bowl and get in there with your impeccably clean hands. Be careful not to over mix.
Using a tablespoon scoop, divide the mixture into approximately 48 mounds. Roll them all into nice little balls.
In a large sauté pan over medium heat add a couple tablespoons of olive oil. Fry the meatballs in batches until browned on all sides, about 10 minutes.
Slice the cherry tomatoes in half. Slide the tomato half onto the cocktail pick rounded side first followed by a lovely looking piece of basil and then your perfectly browned meatballs.
Serve with a spicy or not spicy marinara sauce for dipping. Enjoy!
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