Pork Meatballs With Toasted Pignoli & Raisins

Happy New Year! This past year has flown by and I can’t wait to see what 2015 holds. I hope you all had a wonderful night celebrating, thought about any resolutions you want to make (making 2015 the best year yet?) and ate some pork and sauerkraut for good luck yesterday!

Speaking of, I wanted to share the most fantastic recipe with you all today. I can’t say I’m a fan of pork OR sauerkraut but seeing as it’s been tradition in my family, I always try to figure out a way to enjoy it (well..the pork- there’s no hope for sauerkraut).

These pork meatballs are incredible!!


2/3 cup pine nuts (a.k.a pignoli)
2 lbs ground pork
1 1/3 cup golden raisins
1 cup Italian style breadcrumbs
6 oz Parmigiano-Reggiano cheese shredded
3 oz aged provolone shredded
2/3 cup chopped parsley
3 large eggs
4 cloves of garlic, minced
2 teaspoons of kosher salt
1/2 teaspoon fresh ground pepper

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil.

2. In a medium skillet, toast pine nuts over medium heat, shaking pan often until golden brown all over, about 4-5 minutes. Transfer the pine nuts to a plate so they don’t continue to cook and set them aside to cool.

3. In a large bowl, combine the pork, pine nuts,raisins, breadcrumbs, cheeses, parsley, eggs, garlic, salt and pepper. Gently work the ingredients together however be cautious to not overwork the meat or your meatballs will end up tough. Roll the meat into approximately 36 balls (each a little bigger than a golf ball).

4. Lay the meatballs in a single layer on a baking sheet and bake them until they are thoroughly cooked, about 20 minutes. Let meatballs cool slightly before removing them from the pan.

5. Enjoy!

I hope you get the chance to try these- I promise they do not disappoint.

Enjoy the weekend! Cheers!

[Recipe found in Meat by Pat LaFrieda and Carolynn Carreno]

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