Meatballs with Raisins and Pine Nuts

Meatballs with Raisins and Pine Nuts

As with many traditional dishes from the south of Italy, this Neapolitan meatball recipe includes raisins and is served in a deliciously rich tomato sauce. Enjoy as a side dish or with pasta.

Categories: Meat

Serves: 6-8 (makes 32 balls) Preparation time: 30 mins Cooking time: 45 mins

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Ingredients

For the meatballs

  • 150g breadcrumbs
  • 600g ground beef
  • 1 small bunch parsley
  • 2 eggs, beaten
  • 110g Parmesan cheese, freshly grated
  • 1 garlic clove, peeled and crushed
  • 55g raisins
  • 55g pine nuts

For the tomato sauce

  • 6 tbsp Filippo Berio Olive Oil
  • 2 x 400g can Cirio Chopped Tomatoes
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 100ml water
  • Fresh parsley to serve

Method

  1. Combine all the ingredients for the meatballs together in a large bowl. Season with salt and black pepper.
  2. With wet hands, roll the mixture into balls and place on a large tray. Cover lightly with cling film and chill in the fridge for 30 minutes.
  3. To make the tomato sauce, heat 2 tbsp olive oil in a large frying pan. Add the onion and garlic and cook on a low heat for 10 minutes. Stir in the chopped tomatoes and water and season with salt and black pepper.
  4. Bring to a simmer and cook for 15 minutes until thick. Heat the remaining olive oil in a large frying pan and fry the meatballs in batches until they are golden all over. Add the meatballs to the tomato sauce and simmer for a further 10 minutes.
  5. Garnish with parsley and serve.

Cook with:

Mild Extra Virgin Olive Oil

This mild, light-bodied Extra Virgin Olive Oil is carefully blended to give a smooth, subtle flavour that the whole family will love.

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