Meatball Sticks with Chunky Dipping Sauce

Meatball Sticks with Chunky Dipping Sauce

This family-style appetizer went over really well even with the adults. The pretzel sticks are extra crunchy after baking and are a good contrast to the well-seasoned meatballs. The tomato dipping sauce is simple to make and really tasty. It can be made in advance and frozen.

YIELDS 30 MEATBALLS

• 1 lb (1/2kg) ground beef
• 1 lb (1/2kg) ground turkey
• 1¹⁄₃ cup panko crumbs, divided
• ¹⁄₄ cup soy milk
• 4 large eggs
• 1 large handful chopped fresh parsley, leaves only
• 1 large handful chopped fresh basil, leaves only
• 4 cloves garlic, minced
• 1 tsp kosher salt
• pinch of black pepper
• 1–2 pinches red pepper flakes
• ¹⁄₄ cup olive oil
• ¹⁄₃ cup walnut pieces
• thick pretzel sticks

CHUNKY DIPPING SAUCE

• 1 14-oz (400-g) can crushed tomatoes in tomato juice
• 1 red pepper, halved
• 1 onion, halved
• olive oil, for drizzling
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp sugar or honey
• pinch pepper
• garlic powder, to taste
• fresh basil, for garnish

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper and spray lightly with oil spray. Set aside.

In a large bowl, combine the beef, turkey, ¹⁄₃ cup panko crumbs, soy milk, and eggs. Mix together well. In the bowl of a food processor fitted with the knife attachment, place the parsley, basil, garlic, salt, pepper, red pepper, olive oil, and walnut pieces. Process until the mixture is finely chopped. Add to the meat mixture in the bowl. Mix until well combined.

Place the remaining 1 cup of panko crumbs on a large plate. Roll the meat mixture into medium-sized balls and roll in the panko to fully coat. Place on the prepared baking sheet, slightly apart.