Meatballs with raisins & pine nuts
Side dish
Meat
Medium
55 min
6 servings
ingredients
150 g breadcrumbs
600 g ground beef
1 small bunch parsley
2 eggs, beaten
110 g Parmesan cheese, freshly grated
1 garlic clove
55 g raisins
55 g pine nuts
For the Tomato Sauce
800 g CIRIO Polpa
6 tbsp olive oil
1 onion
1 garlic clove
100 ml water
Fresh parsley to serve
Preparation
- Combine all ingredients for the meatballs together in a large bowl. Season with salt and black pepper.
- With wet hands, roll the mixture into balls and place on a large tray. Cover lightly with cling film and chill in the fridge for 30 minutes.
- To make the tomato sauce, heat 2 tbsp olive oil in a large frying pan. Add the onion and garlic and cook on a low heat for 10 minutes.
- Stir in the chopped tomatoes, water and season with salt and black pepper.
- Bring to a simmer and cook for 15 minutes until thick.
- Heat the remaining olive oil in a large frying pan and fry the meatballs in batches until they are golden all over.
- Add the meatballs to the tomato sauce and simmer for a further 10 minutes.
- Garnish with parsley and serve.
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Medium 
290 min