Veal Meatballs with Golden Raisins & Pine Nuts Over Red Sauce
Recipe: Yields approximately 20 2oz meatballs
Veal Meatballs
- 2 lb Ground Veal
- 2 Large Eggs
- 1 Cup Breadcrumbs
- ¼ Cup Chopped Fresh Herbs
- ¼ Cup Grated Pecorino Cheese
- 2 Tbsp Roasted Garlic Cloves
- 1 Tbsp Garlic Oil
- ½ Cup Golden Raisins
- ¼ Cup Lightly Toasted Pine Nuts
- Kosher Salt and Ground Black Pepper to Taste
Preheat oven to 350. Combine all ingredients into a large bowl and mix with hands. Roll golf-ball-sized balls out onto a lightly greased baking pan. Bake them for 17-20 minutes (or until cooked through.) Coat them in hot Red Sauce and proceed to eat & enjoy
Red Sauce
- ¼ Cup Roasted Garlic Cloves
- ¼ Cup Extra Virgin Olive Oil
- 2 Cans (28 oz) Crushed Plum Tomatoes
- Kosher Salt and Ground Black Pepper to Taste
Bring a medium size pot to medium heat with olive oil. Add the garlic and smash with a spoon. Cook for 1-2 minutes and then add the tomatoes. Rinse out both cans of tomatoes with water and pour into the pot (should be between 1-1 ½ cups.) Season with salt & pepper. Stir and allow to cook for 45 minutes. Remove the sauce from heat and puree inside a blender or using a handheld stick blender. Adjust seasoning if necessary.
If you’d like to learn more about SoDel Concepts, the company formed by the late Matt Haley, you can visit their website by clicking www.sodelconcepts.com. If you would like to learn more about Executive Chef Chris Parks and his restaurant, Lupo Di Mare Cucina Italiano in Rehoboth, you can visit their website by clicking www.lupodimarerehoboth.com.
247 Rehoboth Ave.
Rehoboth Beach, DE 19971
302-226-2240
