Ingredients
½ lb ground pork
3 Tbsp golden raisins, soaked in hot water and drained
1 large egg, beaten
½ cup minced onion
2 Tbsp dry bread crumb
2 Tbsp freshly grated Parmigiano-Reggiano cheese
1 Tbsp chopped thyme
1 Tbsp chopped parsley
½ tsp freshly ground pepper
1 Tbsp extra virgin olive oil
½ cup dry white wine
1 Tbsp extra virgin olive oil
½ cup minced onion
1 clove garlic, minced
1 can 16-ounce chopped tomatoes
1 tsp dried oregano
1 ½ cup frozen peas, thawed
salt and freshly ground black pepper
Directions
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.
