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Sicilian-Style Spaghetti and Meatballs Recipe with Raisins and Pine Nuts

Sicilian-Style Spaghetti and Meatballs

Tender beef-and-pork meatballs with raisins, pine nuts, garlic and cheese simmer in a simple tomato sauce, then are served over al dente spaghetti.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 pound Ground beef
  • 1/2 pound Ground pork
  • 1/2 cup Plain breadcrumbs
  • 1/4 cup Whole milk
  • 1 Large egg
  • 1/2 cup Finely grated Pecorino Romano or Parmesan
  • 2 Garlic cloves, finely minced
  • 1/4 cup Fresh parsley, finely chopped
  • 1/4 cup Raisins, chopped or whole
  • 1/4 cup Pine nuts
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2 tablespoons Olive oil, for browning
Tomato Sauce
  • 2 tablespoons Olive oil
  • 1 Small yellow onion, finely chopped
  • 3 Garlic cloves, minced
  • 1/4 teaspoon Red-pepper flakes, optional
  • 1 28-ounce can Whole peeled or crushed tomatoes
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/4 cup Fresh basil or parsley, chopped
For Serving
  • 1 pound Spaghetti
  • To taste Grated Pecorino Romano or Parmesan
  • Optional Chopped parsley or basil

Method
 

Step-by-Step
  1. Soak the breadcrumbs in the milk for 5 minutes. Add the ground beef, ground pork, egg, grated cheese, garlic, parsley, raisins, pine nuts, salt and pepper, then mix gently until just combined.
  2. Shape the mixture into approximately twenty 1 1/2-inch meatballs.
  3. Heat the olive oil in a large Dutch oven or deep skillet. Brown the meatballs in batches for about 6–8 minutes total, turning them so several sides become golden. Transfer them to a plate; they do not need to be fully cooked yet.
  4. In the same pan, cook the onion for 4–5 minutes until softened. Add the garlic and optional red-pepper flakes, cooking for 30–60 seconds.
  5. Add the tomatoes, oregano, salt and pepper. Return the meatballs to the sauce, partially cover, and simmer gently for 25–30 minutes, turning the meatballs once or twice.
  6. Meanwhile, cook the spaghetti in well-salted boiling water until al dente. Reserve about 1/2 cup pasta water, then drain.
  7. Toss the spaghetti with some tomato sauce, adding a little reserved pasta water if needed. Serve with the meatballs, extra sauce, grated cheese and fresh herbs.

Notes

Mix the meatballs gently so they remain tender. Browning adds flavor, while simmering in the sauce keeps them moist. Refrigerate leftovers in a covered container for up to 3 days and reheat gently with extra sauce.