Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 24 servings



Preheat oven to 350°F. In skillet, heat oil over medium heat. Add shallots, celery and garlic, and cook, stirring often, until softened, about 3 minutes. Transfer mixture to large bowl; mix in beef, pork, capers, olives, egg, thyme, bread crumbs and Parmesan. Season with salt and pepper; mix well.

Line baking sheet with parchment paper. With wet hands, shape the mixture into balls, about 2 tablespoonsful at a time; arrange meatballs on prepared baking sheet. Bake until meatballs are no longer pink inside, 20 to 25 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)

Sprinkle with more grated Parmesan, if desired.


Try these with Lemon & Sage Fettuccine!

Nutritional facts PER 4 MEATBALLS: about

  • Iron 1.6 mg
  • Fibre 1 g
  • Sodium 400 mg
  • Sugars 1 g
  • Protein 18 g
  • Calories 205
  • Total fat 11 g
  • Cholesterol 85 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g
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