Meatballs With Raisins And Honey Food

MEATBALLS: THE SPUNTINO WAY

Steps:

• 1. Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, and let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
• 2. Combine the bread with all the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order they are listed. Add the dried bread crumbs last to adjust for wetness: the mixture should be moist wet, not sloppy wet.
• 3. Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for 25 to 30 minutes. The meatballs will be firm but still juicy and gently yielding when they're cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.)
• 4. Meanwhile, heat the tomato sauce in a sauté pan large enough to accommodate the meatballs comfortably.
• 5. Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn't one of those cases where longer is better) so they can soak up some sauce. Keep them there until it's time to eat.
• 6. Serve the meatballs 3 to a person in a healthy helping of the red sauce, and hit everybody's portion-never the pan-with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be super-extra-delicious) and use it anywhere tomato sauce is called for in this book.

GRANDMA'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees.

MAMMA LEONE'S-STYLE SPAGHETTI AND MEATBALLS WITH MOZZARELLA

Steps:

• For the sauce, heat a large Dutch oven over medium heat with oil, 6 slow turns of the pan
• Add onions, garlic, salt and pepper, and cook slowly until very soft, 15 minutes, stirring frequently and lowering the heat if the onions begin to brown
• Add tomatoes and break them up, add passata, cheese rind and basil, and simmer at a low bubble for a minimum of 30 minutes
• For the meatballs, sauté the onions and garlic in olive oil in a small skillet over medium-low heat until very soft, about 15 minutes
• Add a splash of water if the onions begin to brown; let cool
• Soak the bread in milk for 10 minutes then squeeze out excess liquid and crumble into moist crumbs
• Place meats in a bowl and season with salt and pepper
• Add breadcrumbs and season with allspice or cloves
• Add fennel seeds, red pepper flakes, grated cheeses and eggs to the bowl and mix
• Roll large meatballs about 2 ½-inches in diameter and arrange in a baking dish or casserole; drizzle with EVOO
• (Tip: The meatballs freeze well but do not add mozzarella if freezing them
• ) Bake meatballs at 375 °F for about 15 minutes then cover with about half of the sauce and mozzarella, and bake about 15 minutes more
• Meanwhile, bring a large pot of water to rolling boil, add salt to liberally season water and cook pasta 1-2 minutes less than al dente
• Reserve 1 cup of starchy water and drain pasta
• Toss pasta with half the sauce and add starchy water and more grated cheese if you like
• Drizzle with EVOO to gloss the sauce and pasta once it emulsifies
• Top with torn basil and serve
• Pass meatballs at the table to place on top of pasta

MEATBALLS WITH RAISINS

Steps:

• PREPARATION:.
• Soak bread in milk then drain it well.
• Soak the raisins in warm water for a half hour to revive them. Grind the meat and combine it with the bread, eggs, cheese, and parsley, seasoning to taste with salt. Make your meatballs, including a couple of raisins in the heart of each one. Sauté the meatballs in the olive oil, turning them so they brown on all sides, and when they're done stir in a cup or so of tomato sauce and heat through. Serve accompanied by broccoli rabe, and a moderately tannic red wine.

MEATBALLS WITH GINGER SAUCE

Steps:

• Soak bread in the milk and mix.
• Add the rest of the ingredients except the oil and flour.
• Form into large meatballs.
• Roll each meatball in the flour.
• Heat the oil in a heavy bottom pan and brown meatballs.
• Transfer to a casserole dish.
• Add the sauce and cover with a lid.
• Bake in a 180 degree celcius oven for about 30 minutes till cooked.
• Ginger Sauce:.
• Mix all the ingredients for the sauce together and add to the meatballs. You do not have to brown the meatballs first. Just add the sauce directly to the uncooked meatballs and bake. Sauce can be halved succesfully.

RAISIN MEATBALLS

Steps:

• 1. Add Bread and milk in large bowl. Soak then press out extra milk from bread, discard excess milk and keep wet bread in bowl.
• 2. In small processor puree onion and garlic, then add egg. Add contents to bread.
• 3. Add raisins, basil, cheese, salt and pepper. Hand mix.
• 4. Add ground beef to bread mixture, folding to incorporate all ingredients.
• 5. Roll into golf size, or bigger balls.
• 6. Fry in skillet in fry oil until brown. Remove from pan when done and replace with more meatballs to fry.
• 7. When meatballs are all fried reserve about 1/4 cup of flavored oil in pan. Add cooked meatballs to skillet and then add 2 cans tomatoes. Season tomatoes, to liking. Simmer on low while boiling water for pasta. Serve with favorite pasta.

MEATBALLS WITH RAISINS AND HONEY

Steps:

• In a medium bowl, mix together the meat, one onion, eggs, and bread. Season with salt and pepper. Form into small balls. Heat 1/4 cup of oil in a skillet over medium-high heat. Fry the meatballs until browned. Remove from heat, and set aside.
• In a large saucepan, heat remaining 1/2 cup of oil. Fry the remaining 4 onions until golden. Carefully add the meatballs. Mix in the raisins, cinnamon, honey, and water. Bring to a boil, then reduce heat and simmer for about an hour. Season with salt and pepper before serving.