Once you assemble all the ingredients, these rich and delicious “meatballs” are easy to make. The fresh herbs and the dried spices in this recipe are important. The dried herbs provide traditional Italian flavors, while the green herbs give everything a fresh lift. The amount and combination of fresh herbs is flexible. It’s hard to make a mistake.
Seasoned walnuts, cheddar, and a crisp crust make these a tempting appetizer, served plain or with marinara or Roasted Red Pepper Sauce (see here). This recipe makes about 16 to 18 balls between 1½ and 2 inches in diameter. Make smaller balls for appetizers. Larger ones can be used any way meatballs are served.
Yields 16 larger balls; 32 smaller ones
Serves 4 to 6 as a main dish with pasta; 8 to 12 as an appetizer
Time: about 1 hour
2 cups shredded extra-sharp cheddar cheese
⅓ cup grated or shredded Parmesan and/or Pecorino Romano cheese
2 cups walnuts, coarsely ground*
¼ cup minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano and/or marjoram (optional)
1 tablespoon olive oil
1 cup finely chopped onions
4 garlic cloves, crushed
1 teaspoon dried oregano
½ teaspoon dried marjoram
½ teaspoon ground fennel seeds
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
2 large eggs, beaten
⅔ cup dry bread crumbs
2 to 3 tablespoons olive oil and/or walnut oil
*Coarsely grind the walnuts in a food processor, or spread the walnuts in a paper bag or between sheets of parchment paper and crush them well with a rolling pin. Leave some pieces the size of grains of rice to give the meatballs more texture.
Toss the cheddar, Parmesan, walnuts, basil, parsley, and fresh oregano together in a bowl and set aside.
Heat the oil in a skillet, add the onions and garlic, and lightly sauté for 2 minutes. Stir in the dried marjoram, dried oregano, fennel, coriander, salt, black pepper, and red pepper flakes and sauté for another 2 minutes. Remove from the heat.
Stir the cooked onions and spices into the walnuts and cheese mixture. Add the beaten eggs and stir well. Stir in ⅓ cup of the bread crumbs and mix well.
To form the “meatballs,” either divide the mixture into the number of balls you want, or use 2 to 3 tablespoons of the mixture for each ball until all the mixture has been used up. Press each portion between your palms and roll it into a ball, coat the ball with the remaining dry bread crumbs, and set on a plate.
Heat 2 tablespoons of fresh oil in the skillet on medium-low heat. Working in two or three batches, place 5 or 6 balls in the skillet and fry for 6 to 7 minutes. As they brown, turn them with a long-handled spoon or tongs to brown all over. As the cheese softens inside, they probably won’t retain a round shape, but turn the balls to brown thoroughly and develop a nice crust. Remove with a slotted spoon and drain on paper towels. Continue to cook the remaining batches, adding more oil as necessary.
These balls reheat nicely in a microwave, with or without sauce. Cover the dish with a paper towel if microwaving with sauce.
Serve Walnut-Cheddar-Herb Meatballs hot, either plain or with pasta and a zesty tomato sauce or roasted red pepper sauce, and top with a little shredded or grated Parmesan. Or serve with sauce accompanied by Mediterranean Potato Salad.
MAKE A “MEATBALL” PITA
“MEATBALL” PITA
Toast pita bread pockets. Line the pockets with some romaine lettuce, stuff with a few smaller-sized hot “meatballs,” top with marinara sauce, and add a sprinkle of grated Parmesan if you like.
“MEATBALL” SUB
Heat the oven or toaster oven to 375°F. On a baking pan, spread marinara or pizza sauce on an open Italian sub roll and add a couple of slices of mozzarella. Arrange 3 or 4 larger “meatballs” on one half and toast the sub in the oven until the cheese melts and the bread is crisp. Fold the halves together, wrap in aluminum foil or waxed paper to keep the filling in, and cut it in half. Serve with 2 or 3 pepperoncini or a little green salad on the side.