Sicilian style meatballs…the secret ingredient is golden raisins. Some Sicilians even add pignoli nuts. This added ingredients give the sauce a sweet and savory flavor that is really so amazing. If you don't want to do this, just leave the raisins out and the meatballs are still so good.
For this recipe I used the penne from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well.
Ingredients
(Make about 45 Meatballs) Serves 8
Basic Marinara (Tomato) Sauce
½ Cup Olive Oil
12 Garlic Cloves
¼ Teaspoon Red Pepper Flakes
4 Cans (28 Ounce) WholeTomatoes
15 Basil Leaves
2 Teaspoons Salt
1 Teaspoon Pepper
1 Pecorino Romano End (Optional)
Meatballs
2 Pounds of Ground Pork
2/3 Pound Ground Beef
1 ¼ Cups Bread Crumbs
1 ¼ Cups Grated Pecorino Romano Cheese
3 Tsp. Salt
1 ½ tsp. Pepper
1 1/4 Tsp. Garlic Powder
2 Tbsp. Parsley
3 Eggs Beaten
¾ Cups Golden Raisins
Olive Oil for Frying
2 lbs. Pasta, boil and drain
Method
Put the olive oil in a sauce pot with the garlic and red pepper flakes. Slowly sauté on a low flame until the garlic is fork tender.
Purée three cans of tomatoes. I put one can at a time in the blender and pulse about 15 times. The fourth can I put in a bowl and crush by hand. Or you can use my favorite brand Mutti Polpo.
Raise the heat to medium and add the tomatoes immediately.
Bring to a simmer (about 10 minutes) and reduce the heat to low.
Add salt, pepper, basil and the Pecorino end to the sauce.
Leave the sauce simmering on a stove on a low flame.
Then make the meatballs.
Heat the olive oil in a frying pan.
In a bowl combine the meat, grated cheese, salt, pepper, garlic powder, parsley, and eggs.
In a separate bowl mix the breadcrumbs and mix with 1 ¾ cups of the tomato sauce and add to the meat mixture.
Take about 2 tbsp. of meat mixture in your hands and roll into a ball.
Fry the meatballs until cooked through (about 5 minutes).
You might need to change the oil if it gets too dark and dirty.
Once the balls are cooked, take the balls out of the fryer and drain on a piece of paper towels (this will help absorb excess oil). Repeat the frying process for the rest of the meatballs.
Cool the meatballs. This is important because if you add to the sauce right away the might fall apart.
Add the meatballs to the sauce and simmer for about 20 minutes and serve.
Boil and drain your pasta and combine with the sauce. I serve the pasta first, then serve the meatballs with a salad.
Please note, This recipe yields about 45 meatballs, which is a lot. There is plenty of tomato sauce for the meatballs as well 2 lbs. of pasta of your choice. Any leftovers can be frozen.