Dairy Free ·
Herbs of Naples balsamic ·
Meat and Poultry ·
Tuscan Herb olive oil ·
Tuscan Spice blend ·
Italian Meatballs
Italian Meatballs
Submitted by Denise Walburg
Meat and Poultry
Ingredients
- 1 pound of ground beef
- 1 pound ground pork
- 2 eggs
- 1/4 cup Panko bread crumbs
- 1 tablespoon Fustini's Tuscan Herb spice blend
- 1/4 cup raisins
- 1/4 cup pine nuts
- 4 scallions (white and green) thinly sliced
- salt and pepper to taste
- flour
- 1/2 cup Tuscan Herb olive oil
- 2 cups chicken broth
- 1/4 cup Fustini's Herbs of Naples balsamic
- cooked pasta or crusty bread for serving
- shaved parmesan (optional)
Directions
- In a large bowl, combine the meats with the eggs, Panko, spice blend, raisins, pine nuts and 3/4 of the scallion slices. Add salt and pepper to taste and knead gently to combine. Roll mixture into 20 2" meatballs and dust with flour.
- In a large skillet, heat olive oil. Add meatballs in a single layer and cook over moderate heat, turning once until browned and nearly cooked through 7-8 minutes. Add remaining scallions to the skillet and cook 1 minute. Add the broth, and agrodolce to the pan. Cover partially and cook over medium-low heat, until meatballs are fully cooked, 8 minutes, remove meatballs from pan. Continue cooking sauce, stirring occasionally until the sauce is reduced to 1/2 a cup and thickened. Serve over pasta or with crusty bread.
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