Recipe

Meatballs with Currants and Pine Nuts

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Photo by Giulia Melucci

This recipe was entered in the contest for Your Best Meatballs
A&M's Testing Notes: The meatballs were scrumptious — we LOVED the pine nuts and thought they were really clever, adding a lot of flavor and texture. I couldn't find dried currants, so I used 1/4 cup of golden...
The meatballs were scrumptious — we LOVED the pine nuts and thought they were really clever, adding a lot of flavor and texture. I couldn't find dried currants, so I used 1/4 cup of golden raisins and chopped them so they were about the same size as the pine nuts — really good. The sauce took on the flavor of the meatballs and complimented them nicely. - drbabs

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Chef
Giulia Melucci's Notes: This is a twist on the basic meatball recipe that appears in my book, I Loved, I Lost, I Made Spaghetti. They are great over spaghetti, of course, or as a party snack. I made 300 of them for...
This is a twist on the basic meatball recipe that appears in my book, I Loved, I Lost, I Made Spaghetti. They are great over spaghetti, of course, or as a party snack. I made 300 of them for Food 52's Piglet Awards! - Giulia Melucci

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Serves about 20

For meatballs:

1 pound chopped beef, preferably chuck (a fatty cut is better here) Ask a question about this ingredient

2 eggs Ask a question about this ingredient

3/4 cups plain bread crumbs—if you have stale bread you want to run through the food processor, so much the better Ask a question about this ingredient

1/4 cup freshly grated parmigiano Ask a question about this ingredient

1 garlic clove, minced Ask a question about this ingredient

1/4 cup milk Ask a question about this ingredient

2 tablespoons olive oil, plus 2 more tablespoons reserved or browning Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

1/4 teaspoon nutmeg Ask a question about this ingredient

1/4 teaspoon freshly ground pepper Ask a question about this ingredient

1/2 cup currants Ask a question about this ingredient

1/2 cup pine nuts, toasted Ask a question about this ingredient

1/2 cup Italian parley, chopped Ask a question about this ingredient

For sauce:

2 tablespoons olive oil Ask a question about this ingredient

28 ounces can chopped or whole (the better choice) tomatoes Ask a question about this ingredient

1 tablespoon tomato paste Ask a question about this ingredient

1/4 cup red wine Ask a question about this ingredient

2 teaspoons sugar Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

1/4 cup basil leaves, packed Ask a question about this ingredient

Throw all the meatball ingredients into a large bowl and blend well with your hands. Shape into balls (you choose the size).
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In a large skillet, best the reserves 2 tablespoons of olive oil and saute the meatballs until they are browned on all sides. Remove to a plate lined with two paper towels.
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For the sauce: Heat the olive oil in a large saute pan over medium heat, then add the tomatoes (and their juices, breaking them up with your hands, if using whole, which you really should be), and tomato paste. Add wine, sugar, salt, and meatballs. Bring to a simmer, then lower hear to medium-low; cook, stirring often, for 40 minutes. Serve garnished with basil leaves.
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