Best 4 Meatballs With Raisins And Honey Recipes
**Meatballs with Raisins and Honey: A Unique Blend of Sweet and Savory**
Indulge in a culinary journey through the enticing world of meatballs with raisins and honey, a delightful dish that marries sweet and savory flavors in perfect harmony. Prepared with tender, juicy meatballs bathed in a rich, luscious sauce, this recipe is a symphony of textures and flavors that will tantalize your taste buds. Accompanying this main course are two delectable side dishes: a refreshing fattoush salad and a creamy, flavorful yogurt sauce. Embark on this culinary adventure and discover the harmonious balance of sweet and savory in every bite.
MEATBALLS WITH RAISINS
----- 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
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
GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE
This is a family heirloom recipe that has been handed down through the ages. My mother taught it to me, and I tweaked it to its current form. I have eaten all kinds of 'stuffed' cabbage and this recipe beats them all. It's sweet, sour, and comforting. The flavors are even better the second day. This dish also freezes well.
Provided by Chef Daddy Pete
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h20m
Yield 10
Number Of Ingredients 18
Steps:
- Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
- Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
- Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 34.7 g, Cholesterol 92.1 mg, Fat 15.2 g, Fiber 4.7 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 1116.6 mg, Sugar 24.1 g
ITALIAN MEATBALLS WITH RAISINS AND PINE NUTS
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
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 WITH RAISINS AND HONEY
This recipe brings a touch of middle east kitchen to regular meat balls, by simmering them in a sweet cinnamon sauce with raisins.
Provided by ELINOAR
Categories Meatballs
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the meat, one onion, eggs, and bread. Season with salt and pepper. Form into small balls. Heat 1/4 cup of oil in a skillet over medium-high heat. Fry the meatballs until browned. Remove from heat, and set aside.
- In a large saucepan, heat remaining 1/2 cup of oil. Fry the remaining 4 onions until golden. Carefully add the meatballs. Mix in the raisins, cinnamon, honey, and water. Bring to a boil, then reduce heat and simmer for about an hour. Season with salt and pepper before serving.
Nutrition Facts : Calories 466.8 calories, Carbohydrate 31.8 g, Cholesterol 62 mg, Fat 26.2 g, Fiber 3 g, Protein 28.9 g, SaturatedFat 0.9 g, Sodium 172 mg, Sugar 20.7 g
Tips:
- Choose the right type of meat: Ground beef is the most common choice for meatballs, but you can also use ground pork, lamb, or turkey. If you're using a leaner meat, like turkey, you may want to add some extra fat, such as butter or olive oil, to keep the meatballs moist.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your meatballs will taste. Look for fresh, flavorful meat, and use high-quality bread crumbs, spices, and herbs.
- Soak the bread crumbs in milk or broth before adding them to the meat mixture: This will help to keep the meatballs moist and tender.
- Don't overmix the meat mixture: Overmixing can make the meatballs tough. Mix the ingredients just until they are combined.
- Shape the meatballs into uniform balls: This will help them cook evenly.
- Brown the meatballs before cooking them in the sauce: This will help to seal in the juices and prevent them from drying out.
- Simmer the meatballs in the sauce for at least 30 minutes: This will allow the flavors to develop and the meatballs to become tender.
- Serve the meatballs with your favorite pasta, rice, or vegetables: Meatballs are a versatile dish that can be served with a variety of sides.
Conclusion:
Meatballs are a delicious and easy-to-make dish that can be enjoyed by people of all ages. With a few simple tips, you can make perfect meatballs every time. So next time you're looking for a quick and easy meal, give these meatballs with raisins and honey a try.
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