Neapolitan meatballs with raisins and pine nuts - polpettine con passi e pinoli
Recipe by Rosa Lanzillotti
1 1/3 pounds (600 g) ground beef
1/2 pound (225 g) day old bread Italian bread with a firm crumb
A bunch of parsley
An egg
1/4 pound (110 g) Parmigiano, freshly grated
Salt and pepper
A walnut sized chunk of unsalted butter
A garlic clove, minced, if you like it
1/4 pound (110 g) raisins and pine nuts
1 1/8 pounds (500 g) blanched, peeled, seeded, and chopped tomatoes
1/4 cup tomato paste
1/4 cup olive oil
A piece of an onion, minced
Olive oil for frying
Prep. Time → 25 min
Cook Time → 25 min
1. Soak the bread in abundant water for 10 minutes. Remove it, squeeze it dry, and combine it with the meat and the parsley. Put the mixture through a meat grinder (or blend it, using quick bursts to keep it from becoming a paste) and gather it in a bowl. Add the egg, grated cheese, salt and pepper, butter, and garlic, and mix well, then add the raisins and pine nuts and mix again. Using your hands, make meatballs that are about 2 inches (5 cm) in diameter; fry them a few at a time in the oil, removing them when they are golden, draining them well, and keeping them hot.
2. While you're frying the meatballs, cook up a quick sauce with the tomatoes, onion, and olive oil. Heat the meatballs though in the sauce for a few minutes and serve.
appetizers August 29, 2013 22:27
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