Ease of preparation rating: Easy
Yield: 16-20 meatballs
Ingredients:
- 3 cups (710 ml) stale Italian bread, diced
- 1 cup (240 ml) milk
- 3 eggs, whisked
- 1/3 cup (80 ml) flat-leaf parsley, chopped finely, plus more for garnish
- 2 teaspoons (10 ml) fresh marjoram, minced
- ½ teaspoon (2.5 ml) ground cinnamon
- Salt and pepper
- 2 ½ pounds (1.13 kg) ground beef
- ½ cup raisins (120 ml), plus more for garnish
- ½ cup pine nuts (120 ml), toasted, plus more for garnish
- ¼ cup (60 ml) olive oil
- 3 tablespoons (45 ml) sugar
- ¾ cup (180 ml) white wine vinegar
Method:
Soak stale bread in milk. When softened, roughly 8-10 minutes, mash into a puree. Add eggs and stir to combine.
Add parsley, marjoram, cinnamon, and season with salt and pepper.
Mix beef, raisins, and pine nuts into bread and herbs. Take a ¼ cup (60 ml) of mixture and form into a round meatball. Repeat until the mixture is gone.
Heat olive oil in a skillet over medium heat, then brown meatballs in batches, 5-6 minutes, turning often for even browning. Transfer browned meatballs to a platter and set aside.
Add the white wine vinegar to the skillet to loosen the browned bits from the bottom. Sprinkle sugar over vinegar and whisk to combine.
Add meatballs back to skillet and simmer over low heat, turning periodically, until sauce has thickened and meatballs have cooked through, 8-10 minutes.
Transfer meatballs to a serving platter, drizzle with sauce, and top with toasted pine nuts, raisins, and chopped parsley.
Buon appetito!
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