Ingredients
- 50 g sultanas (yellow raisins)
- 1 small yellow onion, finely chopped
- 1 tbsp olive oil, for sautéing
- 2 eggs, lightly beaten
- 1 teaspoon fine sea salt
- freshly grated black pepper, to taste
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 40 g Parmesan cheese, freshly grated
- 1 small bunch flat-leaf parsley, finely chopped
- 35 g pine nuts
- 600 g ground beef (sustainably sourced)
- 100 g dried ground breadcrumbs plus more if needed (3/4 cup)
Instructions
- Soak the raisins: Place the sultanas (golden raisins) in a small bowl and cover with warm water. Let them soak for about 5 minutes, then drain well. This makes them extra plump and tender.
- Sauté the onion: Heat olive oil in a skillet over medium heat. Add the onion and cook for about 5 minutes, until softened. Remove from heat and let cool slightly.
- Prepare the meatball mixture: In a large bowl, combine the eggs, salt, pepper, tomato paste, garlic, Parmesan, parsley, sultanas, pine nuts, and ground beef. Add the cooled onion. Finally, mix in the breadcrumbs. Tip: Add them last and adjust the amount based on moisture — the mixture should be moist, not overly wet.
- Shape the meatballs: With wet hands, roll the mixture into balls (about 5–7 cm in diameter). Place on a tray or baking sheet lined with parchment paper. Cover lightly with cling film and refrigerate for at least 30 minutes. This helps them hold their shape during baking.
- Bake: Preheat the oven to 165°C (325°F). Bake the meatballs for 25–30 minutes, or until they are firm to the touch, yet still juicy in the center.
- Serve: Garnish with extra chopped parsley and serve warm. Enjoy!
Nutrition
Video
Notes
- Cooked meatballs can be stored in the fridge for up to 3 days or frozen for later use.
- Great as a main dish with pasta, a side of roasted vegetables, or served as an appetiser with a tomato-based dipping sauce.