Description
These Sicilian style meatballs get a twist with the addition of sweet raisins and crunchy pine nuts. Incredible over spaghetti or on a crusty roll!
Ingredients
- FOR THE MEATBALLS:
- 2 slices White Bread, Crusts Removed And Cubed
- 2 cloves Garlic, Minced
- 2 Tablespoons Fresh Parsley, Finely Chopped
- 1 Tablespoon Dried Oregano
- ¼ cups Pine Nuts
- 1-½ pound Meatloaf Mix (equal Parts Beef, Pork And Veal)
- 2 whole Eggs
- ½ cups Freshly Grated Parmesan Cheese
- ¼ cups Raisins
- 1 dash Worcestershire Sauce
- 1 pinch Salt
- 1 pinch Crushed Red Pepper
- FOR THE BREADING:
- 2 whole Eggs
- 1 dash Water
- 1 cup Breadcrumbs
Preparation
First, combine cubed bread and milk in a bowl. Let the bread soak in the milk for 15 minutes to make the panada. While the bread soaks, heat a small skillet over medium heat. Add the garlic, parsley, oregano and pine nuts to the dry pan and let them get fragrant for just 30 seconds. Set the pan aside and let it cool.
When the bread is done soaking, remove it and gently squeeze some of the excess milk out of it. Transfer the soaked bread to a large bowl along with the aromatics from the pan. Add the meatloaf mix, eggs, Parmesan, raisins, salt and pepper. With clean hands, work everything together until well combined.
Preheat oven to 375ºF and get out a sheet tray. Fit the sheet tray with a rack. Lightly spray the rack with cooking spray. Prepare the breading line by combining the eggs and water in a bowl. Beat them together to make an egg wash. Add the breadcrumbs to another bowl. Take a small hand full of the meat mixture about the size of your palm and roll it into a ball. Put the meatball through the egg wash first, then the breadcrumbs to coat it. Place it on the prepared baking rack and repeat with the rest of the meat mixture until all of the meatballs are breaded.
Bake the meatballs for 45 minutes, until golden and perfectly cooked through. Serve immediately with marinara, bread, pasta you name it! Buon appetito.
