Ingredients
1/2 lb. ground beef chuck
1/2 lb. ground pork
3 tbsp. golden raisins
1 large egg
1/2 c. minced onion
2 tbsp. dry bread crumbs
2 tbsp. Freshly grated Parmigiano-Reggiano cheese
1 tbsp. chopped thyme
1 tbsp. chopped parsley
1 tbsp. water
1 1/4 tsp. salt
1/2 tsp. Freshly ground pepper
1 tbsp. extra-virgin olive oil
1/2 c. dry white wine
1 tbsp. extra-virgin olive oil
1/2 c. minced onion
1 clove garlic
1 can chopped tomatoes
1 tsp. dried oregano
1 1/2 c. frozen peas
Salt and freshly ground pepper
Rice or mashed potatoes
Preparation
Step 1Make the meatballs: Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt, and pepper with your hands. Form the mixture into 24 meatballs.Step 2Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.Step 3Make the sauce: In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.Step 4Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.Step 5Serve with rice or mashed potatoes.
