Best Raisin Meatballs Recipes

Spicy Lamb Meatballs with Raisin Pesto image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 13

1 large egg
1/2 cup panko (Japanese breadcrumbs)
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground turmeric
1/4 cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
2 Tbsp. plus 1/2 cup extra-virgin olive oil
1 1/2 tsp. kosher salt, plus more
2 garlic cloves, divided
1 lb. ground lamb
2 cups mint leaves
3 Tbsp. golden raisins
Plain whole-milk Greek yogurt (for serving)

Steps:

Place a rack in upper third of oven; preheat to 425°F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1 1/2 tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
Gently roll lamb mixture into 1 1/2"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8-10 minutes.
Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
Spread yogurt over plates and divide pesto and meatballs on top.
Do Ahead
Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.

Raisin Meatballs image

Provided by Linda BONWILL

Time 30m

Number Of Ingredients 11

2 lb ground beef, lean
2 c hard italian bread, cubed (any kind will do)
1 c milk
1 small onion
3 clove garlic
2 large eggs
1/2 c raisins
3 Tbsp basil, fresh
1/4 c grated cheese,
pinch salt and pepper, to taste
2 can(s) crushed tomatoes, or favorite tomato sauce.

Steps:

1. Add Bread and milk in large bowl. Soak then press out extra milk from bread, discard excess milk and keep wet bread in bowl.
2. In small processor puree onion and garlic, then add egg. Add contents to bread.
3. Add raisins, basil, cheese, salt and pepper. Hand mix.
4. Add ground beef to bread mixture, folding to incorporate all ingredients.
5. Roll into golf size, or bigger balls.
6. Fry in skillet in fry oil until brown. Remove from pan when done and replace with more meatballs to fry.
7. When meatballs are all fried reserve about 1/4 cup of flavored oil in pan. Add cooked meatballs to skillet and then add 2 cans tomatoes. Season tomatoes, to liking. Simmer on low while boiling water for pasta. Serve with favorite pasta.

Lamb Meatballs with Raisin Pesto Recipe image

Provided by TFerg

Number Of Ingredients 13

1 large egg
½ cup panko (Japanese breadcrumbs)
½ tsp. ground cumin
¼ tsp. crushed red pepper flakes
¼ tsp. ground turmeric
¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
2 Tbsp. plus ½ cup extra-virgin olive oil
1½ tsp. kosher salt, plus more
2 garlic cloves, divided
1 lb. ground lamb
2 cups mint leaves
3 Tbsp. golden raisins
Plain whole-milk Greek yogurt (for serving)

Steps:

Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed. Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8-10 minutes. Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed. Spread yogurt over plates and divide pesto and meatballs on top. Do Ahead: Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.