Martha Stewart's Cocktail Meatballs

Martha Stewart


Meatball Recipe


★★★★★ 1 vote

1 Hr
2 Hr 15 Min


  • 2 slice
    white or other soft bread, torn into bite-size pieces
  • 1/2 c
    whole milk
  • 1 lb
    ground beef chuck
  • 1 lb
    ground pork
  • 6 slice
    thin slices pancetta (2 1/2 ounces), finely diced
  • 1/2
    small onion, minced (1/3 cup)
  • 2 large
    large egg yolks, lightly beaten coarse salt and freshly ground pepper
  • 1/2 tsp
    mild smoked paprika (also called pimenton)
  • 2 tsp
    finely chopped fresh thyme extra-virgin olive oil, for frying

How to Make Martha Stewart's Cocktail Meatballs


  1. Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.
  2. Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.
  3. Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.
  4. Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.

    See Martha Stewart's Comfort Food Recipes Collections. How To and Step-by-Step Instructions for great meatball recipes from Martha Stewart at Check out all of Martha's comfort food recipes at

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