Italian Meatballs With Raisins And Pine Nuts Recipes

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ITALIAN MEATBALLS WITH RAISINS AND PINE NUTS



Italian Meatballs With Raisins and Pine Nuts image

I haven't made these yet but I am intrigued by the ingredients. Please note that these meat balls should placed in a saucepan of your favorite tomato sauce and should simmer 1-2 hours after browning in skillet.

Provided by Oolala

Categories     Meat

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground round or 1 1/2 lbs ground chuck
2 cups breadcrumbs, plain
3 garlic cloves, finely chopped
2 large onions, finely chopped
2 tablespoons oregano
4 tablespoons parmesan cheese, grated
2 tablespoons parsley
2 tablespoons dried basil
1/2 cup raisins
1/2 cup pine nuts
2 eggs
1 cup red wine
salt and pepper, to taste
olive oil (or bacon fat)

Steps:

  • Put all the above ingredients in a bowl and mix by hand until well blended.
  • Roll the meat into meatballs the size of golf balls.
  • Brown in skillet with olive oil or bacon fat.
  • Once meatballs are browned, place in a saucepan with tomato sauce and simmer 1-2 hours. Serve over pasta.

Nutrition Facts : Calories 638.6, Fat 35, SaturatedFat 10.8, Cholesterol 145.4, Sodium 420.8, Carbohydrate 44, Fiber 3.8, Sugar 12.3, Protein 30.4

MEATBALLS WITH RAISINS



Meatballs With Raisins image

----- Purpette a la Passula ----- Raisins in meatballs originated in Southern Italy, probably in either Sicily or Calabria. In Sicily, and (I expect) Calabria the use of raisins and pine nuts came from contact with Arabs, who use them extensively (remember that Sicily was an Arab Province for a time). Though the Arabs never dominated further north you do find raisins in savory recipes in old cookbooks. For example, raisins and pine nuts are included in a Roman sauteed spinach. Now you get garlic and salt, and perhaps a little red pepper. Though this might sound somewhat unlikely, it is quite traditional. The recipe is Calabrian.

Provided by Phil Franco

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs lean beef or 1 1/4 lbs pork, ground
1 cup day-old Italian bread, crusts discarded and shredded 1/4 cup Minced parsley
2 eggs
3/4 cup grated pecorino romano cheese
1/2 cup raisins
1 cup freshly made tomato sauce
1/4 cup olive oil
salt

Steps:

  • PREPARATION:.
  • Soak bread in milk then drain it well.
  • Soak the raisins in warm water for a half hour to revive them. Grind the meat and combine it with the bread, eggs, cheese, and parsley, seasoning to taste with salt. Make your meatballs, including a couple of raisins in the heart of each one. Sauté the meatballs in the olive oil, turning them so they brown on all sides, and when they're done stir in a cup or so of tomato sauce and heat through. Serve accompanied by broccoli rabe, and a moderately tannic red wine.

Nutrition Facts : Calories 479.1, Fat 32.3, SaturatedFat 9.8, Cholesterol 192.2, Sodium 473.5, Carbohydrate 17.8, Fiber 1.6, Sugar 13.4, Protein 31.7

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