The gift of good taste.

Balsamic Glazed Meatball Poppers

Yield: 3-4 dozen

Balsamic Glazed Meatball Poppers

2 lb. ground beef
1 lb. ground pork
10 slices white bread, crusts removed, small dice
1/3 c. milk
1 medium onion, small dice
2-3 garlic cloves, minced
2 Tbsp. Olio Taste of Tuscany Olive Oil
3 eggs, beaten
¼ c. ketchup
3 Tbsp. Olio Balsamic Vinegar Condimento
1 Tbsp. Olio Himalayan Pink Sea Salt

Balsamic Glaze:
4 c. ketchup
1 c. Olio Balsamic Vinegar Condimento 
1 c. light brown sugar
2 c. water


  1. Preheat oven to 350 degrees F. In a small bowl, soak the cubed bread with the milk.
  2. Heat olive oil in a skillet, add onion and garlic and cook until just tender, but not brown. Allow to cool.
  3. In a large bowl, beat the eggs, and add all remaining ingredients, ground meats through cheese. Mix well with clean hands. Add the onion mixture once cooled.
    Roll small 1” balls. Place rows of meatballs on a baking sheet. Bake for 15-20 minutes.

Balsamic Glaze

Combine ingredients in a saucepan, bring to a simmer on medium-low heat. Add salt and pepper to taste. Pour over hot meatballs and serve. Tip: Use a slow cooker to keep the meatballs warm.


Recipe by Beth Scanlon, CC, Food Fare Carterers