It’s all about the MEAT in the Tiny Italian kitchen this week in support of national butchers week. Meatballs are one of those foods that are automatically associated with Italian cuisine. Usually served with spaghetti in many anglo-italian restaurants. My recipe for Spaghetti meatballs was one of my first ever posts on my blog. However, I wanted to share another meatball dish popular in Sicily. Fried pork balls with pine nuts and raisin. I know for many that may sound like an odd combination. However, trust me, you won’t be able to get enough of these as soon as you have your first one. Enjoy!!
- 500g Pork mince
- 2 medium eggs, beaten
- 25g raisins, pre-soaked in warm water
- 20g Pine nuts
- 4 tablespoons Parmesan, grated
- Salt & Pepper
- Handful of flat parsley, chopped
- Sunflower oil
- Put all the ingredients into a bowl, apart from the breadcrumbs and vegetable oil.
- Mix all the ingredients well together
- Take some of the mixture into your hand and shape into flattened meatballs.
- Roll them in the breadcrumbs until coated
- Fry them in the oil on a medium heat for approx 10 minutes. Turn them over until browned all over and cooked through.
- Drain them on a paper towel
- Serve with a green salad, spring onions and roasted home made chips.