Inexplicably, this recipe tends to fly under the radar of most cocktail parties this time of year; I suppose it has everything to do with the beige, flabby, over sauced variety of SWEDISH MEATBALLS that polluted the holiday party landscape over the last 50 years…but rest assured, these CRISPY MEATBALLS WITH HERBY SALSA VERDE will most likely be the favorite at your next cocktail party.

The secret is in the tart, bright sauce - the delightfully crispy crunch of the exterior of the meatball - and the extra bit of texture and umami that comes by way of the meaty walnuts that permeate each delicious bite. Take extra care to gently handle the meat when rolling each ball to prevent a tough, less than perfect final product; which, when you think about it, is a technique that could be applied to other delicate actions…or maybe, just life in general. Thump thump.

CRISPY MEATBALLS WITH HERBY SALSA VERDE

Serves: 4 to 6 | Prep, Cook Time:  45 minutes

 INGREDIENTS

2 garlic cloves, divided and minced

2 cups packed mixed herbs:  parsley, cilantro, and basil - divided

3 tbsp. drained capers

¼ cup walnuts

1 large egg

1 tbsp. smoked paprika

2 tsp. kosher salt

3 tbsp. plus ½ cup extra-virgin olive oil, divided

1 cup panko breadcrumbs

1 lb. ground beef (20% fat)

1 lemon

Freshly ground black pepper

TECHNIQUE

Place a rack in center of oven; preheat to 425°. Place 1 minced garlic clove into a medium bowl, then add the other to a smaller bowl.  One bowl is for the meatballs, the other for the herby salsa verde. 

Finely chop 2 cups mixed herbs. Transfer half to same medium bowl, then transfer remaining herbs to the same small bowl.

Finely chop capers. Transfer 2 Tbsp. capers to medium bowl, then transfer remaining 1 Tbsp. capers to small bowl. Chop ¼ cup walnuts and add to same medium bowl.

Whisk in 1 egg, 1 Tbsp. paprika, 2 tsp. salt, and 1 Tbsp. oil to bowl with walnuts.

With your hands, mix 1 cup panko into egg mixture, then add 1 lb. ground beef and mix gently until incorporated, but do not overmix.

Drizzle 2 Tbsp. oil on a rimmed baking sheet. Roll mixture into small (approx. 1½") balls - similar to the size of ping-pong balls). Arrange equally spaced on the sheet pan and bake meatballs, shaking pan halfway through, until crispy on all sides, about 12 to 15 minutes.

While meatballs are cooking, finely grate lemon zest into bowl with herbs and garlic. Halve the lemon you just zested and squeeze juice into bowl - then dd remaining ½ cup oil and stir to combine. Season with salt and pepper.

Transfer meatballs to a platter, and serve with salsa verde and fresh herb sprigs.