Do you need a simple and quick dish to delight the palate of your guests? Are you looking for a tasty summer appetizer that will surprise every guest? Are you searching for a special recipe for a last-minute aperitif? Whatever the case may be, we propose the Caprese meatballs with balsamic vinegar. This dish, particularly suited for the beautiful season, encapsulates all the typical flavors of summer with an extra touch of indulgence.
A tricolor recipe with a Mediterranean flavor
The triad that best represents our country is undoubtedly that which comes from the union of mozzarella, tomato, and basil. These three excellences from our territory pair perfectly with each other, and we can define them as the tricolor of Mediterranean cuisine.
The tomato is the emblem of southern Italy: with its vibrant color, it evokes warmth, tradition, and conviviality. It is versatile and can be used in combination with numerous foods. Mozzarella is a sweet treasure of milk that captivates with its flavor and texture. And finally, there is basil, which brightens and adds character to countless dishes, including our Caprese meatballs with balsamic vinegar. The latter is precisely the ingredient that will give that extra touch of indulgence to this recipe that is absolutely worth trying.
Let’s get to the heart of this recipe made to impress… with simplicity!
We recommend purchasing high-quality ingredients, as they will give the dish an extra boost of flavor and genuineness. Here are the quantities for ten Caprese meatballs with balsamic vinegar.
- 10 cherry tomatoes,
- 10 fresh basil leaves,
- 10 small mozzarella balls,
- 150 g of breadcrumbs,
- 150 g of all-purpose flour,
- 150 ml of Balsamic Vinegar of Modena IGP,
- 3 whole eggs,
- Salt and pepper to taste.
The preparation of Caprese meatballs with balsamic vinegar
Start by cutting the cherry tomatoes in half vertically. Remove the pulp using a melon baller or a teaspoon. Once the pulp is removed, insert a mozzarella ball and a basil leaf inside the tomato, ensuring that the ends of the tomato match. At this point, place flour, beaten whole eggs mixed with salt and pepper, and breadcrumbs in three different bowls.
Take the Caprese bites and dip them first in the flour and then in the eggs, making sure to let the excess drip off before “dunking” them in the breadcrumbs. Once this operation is complete, immerse them in a pot with hot oil. Remove the Caprese meatballs as soon as the coating is golden. The golden color is a signal not to be underestimated: it will confirm that the mozzarella has become soft and stretchy! Let the Caprese meatballs cool slightly, and in the meantime, prepare the balsamic vinegar reduction. Simply take a narrow pot with high sides, pour in the indicated amount of balsamic vinegar, and cook over low heat for 3 to 4 minutes.
It’s time to serve your Caprese meatballs!
You can serve the Caprese meatballs on a nice serving platter and place the balsamic vinegar reduction in some bowls. This way, each diner can dip the meatballs to their liking. So, are you already salivating?
