Balsoli Meatballs


Serves 4

1/2 lb. of ground pork (80/20)
1/2 lb. of ground beef (80/20)
1/4 cup of breadcrumbs
1/4 cup of cream
1/4 cup of chopped basil
1 Tablespoon dried oregano
1 teaspoon of salt
1 teaspoon of pepper
2 Tablespoons of Melina’s Balsoli

Combine all the ingredients and mix well. Refrigerate for 20 minutes. Line a baking tray with parchment paper and using a 1 oz. ice cream scoop, place one scoop in your hand and roll into a nice uniform ball. Continue until you have 16 meatballs. Refrigerate for an additional 20 minutes. 

Sauté 8 meatballs over medium high heat, using Melina’s Green Gold E.V.O.O. turn the meatballs every 30 seconds until each side is golden brown. Transfer the meatballs back to the tray. Continue with the second batch.

Place the meatballs in a 400-degree oven for 15 minutes. Serve with fresh pasta and your favorite tomato sauce.


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Recipes by Chef Daniel Norton

Chef Daniel is a dynamic young chef, graduate of Cordon Blue San Francisco. He is the owner of, a culinary blog and is the Corporate Chef with the tech start-up, MemSQL.

Daniel sees food and people in harmony. He seeks to empower each and every one of us by introducing us to the culinary delights that he is so passionate about and thus combining his love for food with his love for people.

To read his full bio, please visit

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