‘Le Sirenuse’ Meatballs with Pine Kernels and Raisins in Fresh Tomato Sauce

Name: ‘Le Sirenuse’ Meatballs with Pine Kernels and Raisins in Fresh Tomato Sauce
Yield: Serves 4
Ingredients: plain flour for sprinkling; sunflower oil for frying; salt; black pepper; handful fresh flat-leaf parsley; 500 g/1 lb 2 oz lean minced beef; 150 g/5 oz Parmesan cheese, freshly grated; 2 medium eggs; 2 teaspoons caster sugar; 500 g/1 lb 2 oz ripe tomatoes, the plum variety if available; 1 medium onion; 4 tablespoons olive oil; 2 level tablespoons Italian tomato purée; 2 medium-thick slices white bread; 50 g/2 oz pine kernels; 1 large clove garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

My friend Franco still lives in his family house overlooking the sea at Positano in Southern Italy-though it is now a luxurious hotel, Le Sirenuse. It was on a visit to see Franco that I had these Neapolitan meatballs. The addition of soaked bread gives them a lovely soft consistency and the pine kernels and raisins are included in many local dishes.

Unfortunately, the tomatoes available in Britain are unlikely ever to rival the wondrously intense f

Ingredients

Main course

Ingredients

Method