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Meatballs with raisins & pine nuts

Side dish



55 min

6 servings


150 g breadcrumbs
600 g ground beef
1 small bunch parsley
2 eggs, beaten
110 g Parmesan cheese, freshly grated
1 garlic clove
55 g raisins
55 g pine nuts

For the Tomato Sauce
800 g CIRIO Polpa
6 tbsp olive oil
1 onion
1 garlic clove
100 ml water
Fresh parsley to serve

  1. Combine all ingredients for the meatballs together in a large bowl. Season with salt and black pepper.
  2. With wet hands, roll the mixture into balls and place on a large tray. Cover lightly with cling film and chill in the fridge for 30 minutes.
  3. To make the tomato sauce, heat 2 tbsp olive oil in a large frying pan. Add the onion and garlic and cook on a low heat for 10 minutes.
  4. Stir in the chopped tomatoes, water and season with salt and black pepper.
  5. Bring to a simmer and cook for 15 minutes until thick.
  6. Heat the remaining olive oil in a large frying pan and fry the meatballs in batches until they are golden all over.
  7. Add the meatballs to the tomato sauce and simmer for a further 10 minutes.
  8. Garnish with parsley and serve.
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