MINI MEATBALLS with Golden Raisins

What is a party without a crockpot full of mini meatballs…try these…MINI MEATBALLS with Golden Raisins.

MINI MEATBALLS with Golden Raisins

MINI MEATBALLS with Golden Raisins

MINI MEATBALLS with Golden Raisins

 

I originally posted this recipe for my MINI MEATBALLS with Golden Raisins back in January of 2010 on my old blog www.lamiatabella.blogspot.com (which by the way is still up and running with all my old recipes). Wow….let me see what was I doing back in 2010?  That was two kids ago so I only had my 3 year old daughters.  Life must have been a bit easier for us back then even though at the time we did not think that! I hosted an Italian Tapas Party here at our house for some family.  I remember the party and all my recipes were a huge hit!!!  Here is my original post from back then:

“One of my favorite restaraunts, Quartino, serves the most amazing veal meatballs.  I wanted to create my own version with a slightly different twist.  Their sauce is a regular tomato sauce, but I wanted mine to be different…slightly more exoctic or mediterranean.  I added some capers and a dash of cinnamon to mine to give it an added sweetness so that it tasted different than my regular tomato sauce.  Let me put it to you this way…I made about 70 meatballs thinking we could have some leftover for the next day….5 meatballs were left!!!!!!  So much for left overs!”

MINI VEAL MEATBALLS with Golden Raisins

MINI MEATBALL MEATBALLS with Golden Raisins

 

Not a lot has changed as far as how I feel about these MINI  MEATBALLS with Golden Raisins OR one of my favorite restaurant’s still, Quartino.  Everybody loves a party with mini meatballs. If you don’t like veal you can always use regular beef, but I find the flavor in the veal just adds to the greatness of this recipe.  Class up your party a bit and serve these.  I am telling you your guests socks will be knocked off!  Be prepared and make a lot as your guests will keep coming back for more. 

 

MINI MEATBALLS with Golden Raisins
Serves 60
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For Meatballs
  1. 1 1/2 pounds ground veal
  2. 1 1/2 pounds ground chuck
  3. 2 tablespoons finely chopped italian parsley
  4. 2 eggs
  5. 1 cup italian breadcrumbs
  6. 2 tablespoons whole milk
  7. 2 tablespoons tomato paste
  8. 1 tablespoon Worcestershire sauce
  9. 1 teaspoon oregano
  10. 1/4 teaspoon cinnamon
  11. 1/2 teaspoon garlic powder
  12. 1/2 teaspoon crushed red pepper flakes
  13. 1/4 teaspoon Hungarian paprika
  14. vegetable oil for frying meatballs
For Sauce
  1. 2 tablespoons olive oil
  2. 1 onion, chopped
  3. 5 garlic cloves, chopped
  4. 4 (32 oz. each) cans crushed tomatoes
  5. 1 (32 oz.) can tomato sauce
  6. 2 tablespoons capers (drained)
  7. 1/2 teaspoon hungarian paprika
  8. 1/4 teaspoon cinnamon
  9. 1 teaspoon oregano
  10. salt, pepper and crushed red pepper flakes to taste
  11. 1 cup water
  12. 2 cups golden raisins
To Make Meatballs
  1. Place all ingredients (except vegie oil) in a large bowl. Mix well ( I like to use my hands, but you could use a spoon).
  2. Roll about 1 1/2 tablespoons of meatball mix into a small ball. Repeat with all meat until all is used.
  3. Heat vegetable oil in a large skillet (about 1/4 inch. covering bottom of skillet). Brown each meatball on all sides - working in batches of about 7-10 meatballs at a time. Once the meatballs are browned remove with a slotted spoon or spatula and place on a cookie sheet lined with paper towel. Continue until all meatballs are browned. Set aside.
To Make Sauce
  1. Add olive oil to a large pot and heat.
  2. Add garlic & onion and sauté about 3-5 minutes or until slightly soft.
  3. Add all ingredients (except raisins) to the pot. Stir well. Simmer for 1/2 hour.
  4. With a hand blender puree all ingredients in the pot until smooth. Simmer for about 1 hour.
  5. Add golden raisins and simmer - covered 1/2 hour more.
  6. At this point you can either add meatballs to the pot and simmer for about 1/2 hour to 45 minutes or until meatballs are completely cooked and serve immediately or you can place in a container and keep in fridge overnight.
  7. When you are ready to use the sauce and meatballs: take sauce and meatballs out of fridge. Place in a crock pot and cook for 4-6 hours. You can serve directly from crock pot and let your guests serve themselves.
Notes
  1. Recently, I started baking any and all meatballs that I make. For a healthier option place a wire rack over a baking sheet. Spray wire rack with Pam spray. Place meatballs on wire rack. Bake in oven at 350 degrees for about 25 minutes.
La Mia Tabella http://lamiatabella.com/

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