Best 3 Italian Meatballs With Raisins And Pine Nuts Recipes

Embark on a culinary journey to the heart of Italy with our tantalizing Italian meatballs recipe, a delightful symphony of flavors that will transport your taste buds to the vibrant streets of Rome. These meatballs are not your average meatballs; they are bursting with unique ingredients that create an unforgettable taste experience. The secret lies in the harmonious blend of raisins and pine nuts, which add a touch of sweetness and a delightful crunch to each succulent bite. Paired with a rich and flavorful tomato sauce, these meatballs become the star of any dinner table.

In addition to the classic Italian meatballs recipe, this article presents a delectable array of variations that will satisfy every palate. For those who prefer a vegetarian option, there's a delightful recipe for lentil meatballs that are packed with protein and bursting with Mediterranean flavors. If you're craving something a bit spicy, the spicy Italian meatballs recipe will set your taste buds ablaze with its fiery kick. And for those who love seafood, the Italian fish meatballs recipe offers a delightful twist on the classic dish, using a combination of fresh fish and aromatic herbs.

No matter which recipe you choose, you'll be treated to a culinary masterpiece that embodies the essence of Italian cuisine. So, gather your ingredients, put on your apron, and prepare to be amazed by the extraordinary flavors that await you. Buon appetito!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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: 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

Ingredients

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.

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

Ingredients

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

Tips:

To ensure the meatballs are cooked evenly, make sure they are all the same size.
If you don't have bread crumbs, you can substitute them with crackers or oats.
Use a combination of ground beef and ground pork for a more flavorful meatball.
Gently mix the ingredients together to avoid overworking the meat, which can result in tough meatballs.
Chill the meatballs for at least 30 minutes before cooking to help them hold their shape.
If you are using a food processor to grind the meat, be sure to pulse it only until the meat is coarsely chopped. Over-processing will result in a mushy texture.
To test if the meatballs are cooked through, insert a meat thermometer into the center of one meatball. It should read 165 degrees Fahrenheit (74 degrees Celsius).

Conclusion:

This recipe for Italian meatballs with raisins and pine nuts is a delicious and unique take on a classic dish. The combination of sweet raisins, crunchy pine nuts, and savory meatballs is sure to please everyone at your table. Whether you are serving them as an appetizer, main course, or snack, these meatballs are sure to be a hit. So next time you are looking for a new and exciting way to enjoy meatballs, give this recipe a try. You won't be disappointed!