Meatballs with balsamic vinegar from Modena-IGP

Caprese meatballs with balsamic vinegar

Do you need a quick and easy dish to delight your guests? Are you looking for a tasty summer starter that will surprise every guest? Are you looking for a special recipe for a last minute aperitif? Whatever the case may be, we suggest the Caprese meatballs with balsamic vinegar. This dish, which is particularly suitable for the summer, combines all the typical flavours of summer with an extra touch of deliciousness.

A tricolour recipe with a Mediterranean flavour

The triad that most represents our country is undoubtedly the one that comes from the union of mozzarella, tomato and basil. These three excellences of our territory combine perfectly with each other and can be defined as the tricolour of Mediterranean cuisine.

The tomato is the emblem of southern Italy: with its bright colour it evokes warmth, tradition and conviviality. It is versatile and can be used in combination with many different foods. Mozzarella is a sweet, milky treasure chest that captivates with its flavour and texture. And finally, there's basil, which brightens up and adds character to countless dishes, including our meatballs from Capri with balsamic vinegar. The balsamic vinegar is the very ingredient that will give that extra touch of deliciousness to this must-try recipe.
Let's get to the heart of this recipe made to impress... with simplicity!
We advise you to buy excellent raw materials, as they will give the dish an added taste and authenticity. Here are the proportions for ten Caprese meatballs with balsamic vinegar.

  • 10 cherry tomatoes,
  • 10 leaves of fresh basil,
  • 10 mozzarella cherries,
  • 150 g breadcrumbs,
  • 150 g 00 flour,
  • 150 ml of Balsamic Vinegar of Modena I.G.P.,
  • 3 whole eggs,
  • Salt and pepper to taste

Preparation of Caprese meatballs with balsamic vinegar

Start by cutting the cherry tomatoes in half vertically. Remove the pulp using a carpet knife or a teaspoon. Once the pulp is removed, place a mozzarella and a basil leaf inside the tomato and make sure the ends of the tomatoes fit together. Now place the flour, beaten whole eggs to which salt and pepper have been added, and the breadcrumbs in three different bowls.

Take the caprese morsels and dip them first in the flour and then in the eggs, making sure to let the excess drip off before "dipping" them in the breadcrumbs. Once this is done, plunge them into a pan of boiling oil. Remove the caprese balls as soon as the breadcrumbs are golden brown. The browning is a sign not to be underestimated: it will confirm that the mozzarella has become soft and stringy! Leave the Caprese meatballs to cool and in the meantime prepare the balsamic vinegar reduction. Simply take a narrow, high-sided pan, pour in the specified amount of balsamic vinegar and cook over a low heat for 3 or 4 minutes.

Aceto Balsamico di Modena I.G.P. Sigillo Argento

It's time to serve your Caprese meatballs!

You can serve the Caprese meatballs on a nice serving plate and put the balsamic vinegar reduction in some bowls. In this way, each diner can dip the meatballs to their liking. So, is your mouth watering already?