Italian•comfort
Roman Style Meatballs
My Roman style meatball recipe makes over a dozen juicy, tender Italian meatballs packed with cheese, herbs, raisins, and crunchy pine nuts.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
16
- 1/3 cup pinenuts
- 1 lb ground beef ((80/20))
- 1 lb ground pork
- 1 large egg
- 1/2 cup bread crumbs
- 2 tbsp milk
- 1/4 cup flat-leaf parsley (chopped)
- 1/3 cup golden raisins ((sultanas))
- 3 clove garlic (minced)
- 1/2 cup parmesan cheese (shredded)
- 1/2 cup Romano cheese (shredded)
- 1/2 tsp kosher salt
Instructions
- 1
Preheat oven to 400°F.
- 2
In a saute pan over medium heat toast the pine nuts until golden. Remove to paper towel lined plate to cool.
- 3
Mix all ingredients in a bowl thoroughly. Roll into 16 balls and arrange on a lined baking sheet or roasting pan with sides. Bake for 20 minutes.
- 4
Remove from pan and serve as is or add to a stock pot with the sauce of choice (Marinara or Arrabbiata). Simmer for 15 minutes. Serve over pasta of choice.