With a store-bought sauce, this dish is a cinch to put together. You bake the meatballs first (no dirty pots!) and then reheat them in the sauce, which you customize to your liking. Served on a decorative toothpick, it looks really pretty too.
Yields 36 mini meatballs.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Combine all the meatball ingredients in a large bowl, mixing together well.
Line a baking sheet with Gefen Parchment Paper. Prepare a bowl with water to dip your hands into every now and then so the meat mixture doesn’t stick to your hands.
Form meat mixture into small balls and place them on the baking sheet.
Slide into the oven and bake for 15 minutes.
This can be done in advance and frozen with or without the sauce.
Place meatballs in a disposable pan. Add marinara sauce to cover.
Place covered pan in an oven preheated to 350 degrees Fahrenheit (180 degrees Celsius) to heat through for about 10 minutes.
Stick a decorative toothpick in each and serve in mini plates with some sauce. You can thread some scallion pieces onto the toothpicks for color.
To personalize your marinara sauce, you can add sautéed onion, garlic, and colored peppers, some chopped fresh herbs (parsley, basil), a splash of dry red wine, or balsamic vinegar. Adding between a teaspoon and a tablespoon of sugar helps bring the flavors together, tempering the acidity and enhancing the natural sweetness of tomatoes. You can add a little hot sauce to it if you want some kick.
Photography: Moshe Wulliger.
Food and Prop Styling: Renee Muller.