Meatballs Tony's Way
Pine nuts and raisins gives these classic meatballs from "The Frankies Spuntino Kitchen Companion and Cooking Manual," by chefs Frank Falcinelli and Frank Castronovo, an added boost of texture and sweetness.
The Martha Stewart Show, January 2011
Yield Makes 18 to 20 meatballs
- 4 slices crusty white Italian bread, crusts removed (2 cups packed)
- 2 pounds ground beef
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup grated Parmesan cheese, plus 1 cup for serving
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1 1/2 teaspoons fine sea salt
- Freshly ground white pepper
- 4 large eggs
- 1/2 cup dried breadcrumbs
- Olive oil
- Grapeseed oil
- <u>Tomato Sauce</u>
- Place bread in a medium bowl; add enough water to moisten and let stand for 1 minute. Drain and squeeze liquid from bread; tear or crumble bread into small pieces and transfer to a large bowl, along with ground beef, garlic, parsley, cheese, raisins, pine nuts, salt, pepper, eggs, and dried breadcrumbs. Mix until well combined.
- Shape meat mixture into 2 1/2-inch meatballs. Place equal amounts of olive and grapeseed oil in a large skillet so that the skillet is filled 1/2-inch deep with oil and heat over medium heat. When oil is hot, add meatballs to skillet, working in batches if necessary, and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Using a slotted spoon, transfer meatballs to a paper towel-lined plate to drain.
- Heat tomato sauce in a large saucepan. Transfer meatballs to saucepan and let simmer for 30 minutes. Serve with remaining cheese.
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