Ingredients
Units
Scale
For the meatballs:
- 2 lbs. ground beef
- 3 - 4 cloves of garlic - chopped
- 4 - 5 tbs. Italian parsley - stems removed and chopped
- 3 - 4 tbs. raisins - chopped
- 1/2 tsp cinnamon
- 1 tsp. ground cumin
- 2 tsp. dried oregano
- 1 tsp. black pepper
- 1 cup plain breadcrumbs
- 2 eggs
- 1 egg yolk
- 4 oz. of feta cheese - crumbled
- 1 cup of plain flour, for the coating
- Vegetable oil for frying
For the sauce:
- 5 - 6 beefsteak tomatoes - quartered
- 3 - 4 scallions - chopped
- 3 tbs. raisins - chopped
- 4 - 5 cloves of garlic - chopped
- 3- 4 tbs. of fresh Italian parsley - stems removed and chopped
- 3 - 4 fresh basil leaves - chopped
- 4 tbs. wine
- 1 tsp. sugar
- 1 1/2 tsp. salt
- 1 tsp. red pepper flakes
- 2 tsp. dried oregano
- 2 - 3 tbs. olive oil
Instructions
For the meatballs:
- Combine all of the ingredients for the meatballs in a large bowl and mix together.
- Roll the meatballs into desired size and then roll in the plain flour.
- Heat a large cast iron frying pan with about ½ inch of vegetable oil and place a few meatballs in the pan.
- Do not overcrowd the pan.
- Turn the meatballs to get a beautiful golden color on all sides. The cooking time depends on how big the meatballs are.
- Place the cooked meatballs on a platter prepared with a paper towel.
For the sauce:
- Heat a large cast iron frying pan.
- Place the quartered tomatoes in the dry pan, along with the garlic and chopped scallions.
- Let the tomatoes cook down a bit then add the seasonings and toss.
- Add the olive oil and toss.
- Add the wine and cook down for a few minutes.
- Taste for seasonings.
- Add the cooked meatballs and the pignoli nuts and cook on a very gentle heat for a few minutes.
- Serve with feta cheese and a salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Mediterranean
