- 2 slices white sandwich bread
- 2 cups whole milk
- 1 Tbsp pine nuts, toasted
- ½ lb ground beef
- ½ lb ground pork
- ¼ cup raisins, soaked in water and strained
- 2 Tbsp parsley, chopped, plus more for garnish
- 1 clove garlic, minced
- ¼ cup Parmigiano-Reggiano, grated, plus more for garnish
- 1 egg, beaten
- 1/2 cup breadcrumbs
- Olive oil
- 1 yellow onion, diced
- 1 28-oz can of crushed tomatoes
- Soak two slices of white bread in milk. While that’s soaking, toast pine nuts until fragrant.
- Combine beef, pork, salt, pepper, parsley, garlic, pine nuts, egg, raisins, and cheese.
- Squeeze extra moisture out of soaked bread and add it to meat mixture. Work with hands to combine.
- Form small balls from the meat mixture, no larger than golf balls.
- Heat a skillet over medium-high heat. Coat with olive oil and cook meatballs until golden brown. (They don’t have to be fully cooked as they will finish in the sauce.)
- Pull out the meatballs and set aside, leaving the fat and juices from the meatballs in the pan. Add diced onion and a pinch of salt, and cook until translucent. Add meatballs back to the pan, and pour crushed tomatoes over the meatballs. Bring to a bubble, then simmer and cover. Cook for 20 minutes.
- Garnish with finely minced parsley and freshly grated cheese.