Balsamic Glazed Meatballs

Tender, Dark, and Quietly Rich

There is something almost meditative about making meatballs by hand — the mixing, the rolling, the patient shaping of something humble into something whole. This version leans into the deeper, slower notes: a glaze that builds gradually, sweet and sharp at once, with the quiet complexity that only balsamic vinegar seems to carry. These are meatballs that reward a little attention. The kind you might bring to a table full of people you love, or simply keep for yourself on a quiet evening when something warm and grounding is exactly what's needed.

Ingredients

• 1 pound ground beef
• 1 cup Alessi Italian Seasoned Bread Crumbs
• 1/2 cups milk
• 2 tablespoons Alessi Smooth Marinara Sauce
• 1 tablespoon Alessi Balsamic Vinegar
• 2 eggs
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 teaspoon onion powder
• 1/2 teaspoons Alessi Garlic Puree
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• • • For Glaze • • •
• 1/2 cups ketchup
• 1/2 cups Alessi Smooth Marinara Sauce
• 1/2 cups Alessi Balsamic Vinegar
• 1/4 cups brown sugar
• 1/2 cups water

Instructions

1. Preheat oven to 350.
2. In a large bowl, combine beef, breadcrumbs and milk.
3. Mix in marinara, vinegar and eggs and then add remaining seasonings.
4. Combine well and form into small, bite sized meatballs.
5. Place on a baking sheet lined with aluminum foil.
6. In a medium bowl, combine ingredients for the glaze and whisk together.
7. Brush glaze over meatballs and bake for 30 minutes.
8. Serve hot.