Serves: 20
Total Calories: 496

3 cups Neapolitan Ragù or other tomato sauce (see Sauces)
1 cup plain dry bread crumbs
4 slices Italian breads, crusts removed and torn into small pieces (about 2 cups)
1/2 cup milk
2 pounds mixed ground beef, veal, and pork
4 large eggs, lightly beaten
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 cup raisins
1/2 cup pine nuts
1/2 cup grated Pecorino Romano cheese or Parmigiano-Reggiano
1 1/2 teaspoons salt
1/4 teaspoon freshly ground nutmeg
Freshly ground black pepper
1/4 cup olive oil

1 Prepare the ragù or sauce, if necessary. Place the bread crumbs in a shallow bowl. Then, soak the bread in the milk for 10 minutes. Drain the bread and squeeze out the excess liquid.

2 In a large bowl, combine the meats, bread, eggs, garlic, parsley, raisins, pine nuts, cheese, salt, nutmeg, and pepper to taste. With your hands, thoroughly mix together all of the ingredients.

3 Rinse your hands in cool water to prevent sticking, then lightly shape the mixture into 2-inch balls. Roll the meatballs lightly in the bread crumbs.

4 Heat the oil in a large heavy skillet over medium heat. Add the meatballs and fry until nicely browned on all sides, about 15 minutes. (Turn them carefully with tongs.)

5 Place the meatballs in the ragù or sauce. Simmer until cooked through, about 30 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 20
Total Calories: 496
Calories from Fat: 265

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