Meatballs Alla Napoletana

Photo: Serena Palumbo Weiss

Ingredients

12 ounces • ground meats (pork beef and chicken)

1 • egg, beaten

1 tablespoon • parmigiano

1 tablespoon • pecorino

1/4 tablespoon • salt

1/2 cup • of panko

1 tablespoon • parsley (or other herbs)

2 tablespoons • roasted pine nuts, chopped

1/4 cup • of raisins, chopped

1 • baguette sliced

• EVOO

1 can • of tomato puree

• Salt and pepper to taste

• The meatballs

Preparation

In a large bowl mix egg, panko, salt, the cheeses, herbs, pine nuts and raisins. The mixture should not be too liquid, however, if that is the case add more panko. Mix the ground meats with the egg mixture and let it sit for 15/30 minutes. Preheat the over at 350F. With a small icecream scoop create the meatballs and place on a baking sheet lined with parchment paper. Place in the oven and cook for 15 minutes.

Place 8 baguette sliders on a baking sheet, drizzle with oil and cook in the oven at 375F until golden but not too brown

In a sauce pot place the meatballs while they are still hot and the tomato puree, Season with salt and pepper and let the meatballs simmer on low heat for 30 minutes