Ingredients
MEATBALLS
- 1/2 pound ground beef chuck
- 1/2 pound ground pork
- 3 tablespoons golden raisins, soaked in hot water and drained
- 1 large egg, beaten
- 1/2 cup minced onion
- 2 tablespoons dry bread crumbs
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped thyme
- 1 tablespoon chopped parsley
- 1 tablespoon water
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 cup dry white wine
SAUCE
- 1 tablespoon extra-virgin olive oil
- 1/2 cup minced onion
- 1 garlic clove, minced
- One 16-ounce can chopped tomatoes
- 1 teaspoon dried oregano
- 1 1/2 cups frozen peas, thawed
- Salt and freshly ground pepper
Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs.
Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.
In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.
Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.
