These crunchy-tender meatballs can be made as an appetizer or served as part of dinner.
1 large egg
1/4 cup milk
1/4 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
1/4 cup raisins (any kind)
1/4 cup pine nuts, coarsely chopped
2 tbsp chopped fresh parsley
1 tbsp balsamic vinegar
1-1/2 tsp minced fresh rosemary (or 1/2 tsp crumbled, dried rosemary)
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
500 g ground beef
Chopped fresh parsley for garnish
Step 1: Preheat oven to 375°F.
Step 2: In large bowl, beat egg with milk. Stir in breadcrumbs, cheese, onion, raisins, pine nuts, parsley, vinegar, rosemary, garlic, salt and pepper. Mix in beef.
Step 3: Shape heaping tablespoonfuls into balls. Place on greased metal rack (like a cooling rack) set on top of rimmed baking sheet. Bake for 20 minutes or until no longer pink inside.
Step 4: Transfer to platter. Sprinkle with parsley.
Makes about 24 meatballs, 4 to 6 servings