Recipe courtesy of Vincent Pesiri
Meatballs with Raisins
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 8 servings (about 30 meatballs)
Ingredients
3 cups cubed soft Italian bread
1/2 cup milk
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/4 cup grated Parmesan
1/4 cup raisins
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon dried basil
1 tablespoon garlic salt
1 teaspoon onion powder
2 tablespoons extra-virgin olive oil
1/4 cup Italian breadcrumbs
4 cups marinara sauce
Directions
Special equipment:
a Dutch oven or steep-sided skillet- Place the cubed bread and milk in a large mixing bowl and toss to moisten and soften the bread. Crumble in the ground beef, pork and veal. Add the Parmesan, raisins, parsley, basil, garlic salt and onion powder; set aside.
- Heat 1 tablespoon of the oil in a small skillet and add the breadcrumbs; toast until golden brown, 3 to 4 minutes. Add the breadcrumbs to the bowl and use clean hands to thoroughly blend.
- Form meatballs about the size of golf balls. You should have 30 meatballs. Heat the remaining tablespoon of oil in a Dutch oven or steep-sided skillet and brown the meatballs in batches, about 5 minutes per batch. Return all of the meatballs to the pot. Carefully pour in the marinara sauce and simmer until the meatballs are fully cooked through, 20 to 30 minutes.
