These glorious meatballs are one of the most successful dishes you can make when you have to cook for many and you would like to have something that you can prepare in advance and just wam up before serving. I like using them as a “cicchetto” as well, just a couple on a small plate to accompany an aperitivo. Make sure you ahve a good tomato sauce, and of course quality meat, and nice fresh herbs.
Time: 40 minutes
Ingredients (makes about 20 small meatballs)
500 g minced meat (hald pork, half beef)
1 small loaf of bread soaked in milk
4 tbsp grated parmesan
sicilian oregano, some fresh thyme and basil
1 tbsp raisins
1 tbsp pine nuts
one medium onion
ca. 200 ml best tomato sauce
salt and pepper
extra virgin olive oil
- Chop the onion finely, warm up some olive oil in a heavy casserole and let it cook slowly, then add the tomato sauce, cover and leave it five minutes over a gentele heat. Add some oregano and fresh basil, salt and pepper.
- Drain the bread then in a bowl mix it to meat, beaten egg, cheese, raisins, pine nuts, oregano and fresh thyme, salt and pepper. Mix well with your hands until it’s compact.
- Wash your hands and, leaving them a bit wet, form small meatballs (about 2,5 — 3 cm). Lay them on a clean plate and when you’re done add them to the tomato sauce. With the lid and on a gentle heat let them cook for about 15 minutes.