Food & Wine

What's This?
Serving size 4
Total Time


½ lb ground beef chuck½ lb ground pork3 Tbsp golden raisins, soaked in hot water and drained1 large egg, beaten½ cup minced onion2 Tbsp dry bread crumbs2 Tbsp freshly grated Parmigiano-Reggiano cheese1 Tbsp chopped thyme1 Tbsp chopped parsley½ tsp freshly ground pepper1 Tbsp extra virgin olive oil½ cup dry white wine1 Tbsp extra virgin olive oil½ cup minced onion1 clove garlic, minced1 can 16-ounce chopped tomatoes1 tsp dried oregano1 ½ cup frozen peas, thawed salt and freshly ground black pepper


1. Make the Meatballs: Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs.

2. Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.

3. Make the Sauce: In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.

4. Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.

Tags: Main Dish, Dinner, Kid-Friendly, Pork, Beef, Vegetable, Tomato, Peas, Italian, Baking

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