Italian Meatballs With Raisins And Pine Nuts Recipes

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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

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 TONY'S WAY



Meatballs Tony's Way image

Pine nuts and raisins gives these classic meatballs from "The Frankies Spuntino Kitchen Companion and Cooking Manual," by chefs Frank Falcinelli and Frank Castronovo, an added boost of texture and sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 18 to 20 meatballs

Number Of Ingredients 14

4 slices crusty white Italian bread, crusts removed (2 cups packed)
2 pounds ground beef
3 cloves garlic, minced
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup grated Parmesan cheese, plus 1 cup for serving
1/4 cup raisins
1/4 cup pine nuts
1 1/2 teaspoons fine sea salt
Freshly ground white pepper
4 large eggs
1/2 cup dried breadcrumbs
Olive oil
Grapeseed oil
Tomato Sauce

Steps:

  • Place bread in a medium bowl; add enough water to moisten and let stand for 1 minute. Drain and squeeze liquid from bread; tear or crumble bread into small pieces and transfer to a large bowl, along with ground beef, garlic, parsley, cheese, raisins, pine nuts, salt, pepper, eggs, and dried breadcrumbs. Mix until well combined.
  • Shape meat mixture into 2 1/2-inch meatballs. Place equal amounts of olive and grapeseed oil in a large skillet so that the skillet is filled 1/2-inch deep with oil and heat over medium heat. When oil is hot, add meatballs to skillet, working in batches if necessary, and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Using a slotted spoon, transfer meatballs to a paper towel-lined plate to drain.
  • Heat tomato sauce in a large saucepan. Transfer meatballs to saucepan and let simmer for 30 minutes. Serve with remaining cheese.

MEATBALLS WITH PINE NUTS AND RAISINS



Meatballs with Pine Nuts and Raisins image

Number Of Ingredients 15

3 cups Neapolitan Ragù or other tomato sauce (see Sauces)
1 cup plain dry bread crumbs
4 slices Italian breads, crusts removed and torn into small pieces (about 2 cups)
1/2 cup milk
2 pounds mixed ground beef, veal, and pork
4 large eggs, lightly beaten
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 cup raisins
1/2 cup pine nuts
1/2 cup grated Pecorino Romano cheese or Parmigiano-Reggiano
1 1/2 teaspoons salt
1/4 teaspoon freshly ground nutmeg
Freshly ground black pepper
1/4 cup olive oil

Steps:

  • 1 Prepare the ragù or sauce, if necessary. Place the bread crumbs in a shallow bowl. Then, soak the bread in the milk for 10 minutes. Drain the bread and squeeze out the excess liquid. 2 In a large bowl, combine the meats, bread, eggs, garlic, parsley, raisins, pine nuts, cheese, salt, nutmeg, and pepper to taste. With your hands, thoroughly mix together all of the ingredients. 3 Rinse your hands in cool water to prevent sticking, then lightly shape the mixture into 2-inch balls. Roll the meatballs lightly in the bread crumbs. 4 Heat the oil in a large heavy skillet over medium heat. Add the meatballs and fry until nicely browned on all sides, about 15 minutes. (Turn them carefully with tongs.) 5 Place the meatballs in the ragù or sauce. Simmer until cooked through, about 30 minutes. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MEATBALLS: THE SPUNTINO WAY



Meatballs: The Spuntino Way image

Provided by Frank Falcinelli

Categories     Beef     Bake     Dinner     Meat     Ground Beef     Peanut Free     Soy Free

Yield Makes 6 servings; 18 to 20 meatballs

Number Of Ingredients 12

4 slices bread (2 packed cups' worth)
2 pounds ground beef
3 cloves garlic, minced
1/4 cup finely chopped flat-leaf parsley
1/4 cup grated Pecorino Romano, plus about 1 cup for serving
1/4 cup raisins
1/4 cup pine nuts
1 1/2 teaspoons fine sea salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs
Tomato Sauce

Steps:

  • 1. Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, and let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
  • 2. Combine the bread with all the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order they are listed. Add the dried bread crumbs last to adjust for wetness: the mixture should be moist wet, not sloppy wet.
  • 3. Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for 25 to 30 minutes. The meatballs will be firm but still juicy and gently yielding when they're cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.)
  • 4. Meanwhile, heat the tomato sauce in a sauté pan large enough to accommodate the meatballs comfortably.
  • 5. Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn't one of those cases where longer is better) so they can soak up some sauce. Keep them there until it's time to eat.
  • 6. Serve the meatballs 3 to a person in a healthy helping of the red sauce, and hit everybody's portion-never the pan-with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be super-extra-delicious) and use it anywhere tomato sauce is called for in this book.

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