Roman Style Meatballs
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Prep Time
15 mins
-
Cook Time
35 mins
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Total Time
50 mins
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Servings
16
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Calories
218 kcal
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Course
Main Course
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Cuisine
Italian
Roman Style Meatballs
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My Roman style meatball recipe makes over a dozen juicy, tender Italian meatballs packed with cheese, herbs, raisins, and crunchy pine nuts.
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Ingredients
- 1/3 cup pine nuts
- 1 lb ground beef (80/20)
- 1 lb ground pork
- 1 egg large
- 1/2 cup bread crumbs
- 2 tbsp milk
- 1/4 cup flat-leaf parsley chopped
- 1/3 cup golden raisins (sultanas)
- 3 cloves garlic minced
- 1/2 cup Parmesan Cheese shredded
- 1/2 cup Romano cheese shredded
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 400°F.
- In a saute pan over medium heat toast the pine nuts until golden. Remove to paper towel lined plate to cool.
- Mix all ingredients in a bowl thoroughly. Roll into 16 balls and arrange on a lined baking sheet or roasting pan with sides. Bake for 20 minutes.
- Remove from pan and serve as is or add to a stock pot with the sauce of choice (Marinara or Arrabbiata). Simmer for 15 minutes. Serve over pasta of choice.
Nutrition Information
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Calories
218kcal
(11%)
Carbohydrates
6g
(2%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.4g
(20%)
Cholesterol
56mg
(19%)
Sodium
227mg
(9%)
Potassium
225mg
(5%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
173IU
(3%)
Vitamin C
2mg
(2%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 227mg | 9% |
| Potassium | 225mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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