Sicilian-Style Meatballs with Raisins & Pine Nuts

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In Sicily, they understand the beautiful dance between sweet and savory like nowhere else. These meatballs, known as Polpette alla Siciliana, are a perfect example. The addition of raisins and pine nuts might surprise you, but they’re a classic combination that creates a complex, sophisticated flavor profile. The raisins plump up with savory juices, becoming little bursts of sweetness, while the pine nuts add a delicate crunch. The first time I tried these in a Palermo market, I was skeptical, but one bite convinced me—this is how meatballs celebrate life’s beautiful contrasts.

Quick Look

Prep	Cook	Total	Feeds	Level
30 min	45 min	1.25 hours	4-6	A taste of Sicilian sunshine

Why You’ll Love This Recipe

• An unforgettable flavor experience: The sweet and savory combination is sophisticated and delicious.
• They’re incredibly tender: The bread and milk panade ensures a light, moist texture.
• They tell a story: This recipe is a direct link to Sicily’s rich Arab-influenced culinary history.
• Perfect for a special occasion: They feel fancy but are surprisingly simple to make.

Grab These

• ½ cup panko breadcrumbs
• ⅓ cup whole milk
• 1 lb ground beef (or a mix of beef and pork)
• ⅓ cup golden raisins
• ⅓ cup pine nuts, toasted
• ½ cup freshly grated Pecorino Romano cheese
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped (optional, but authentic)
• 1 clove garlic, minced
• 1 large egg
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• For the Simple Tomato Sauce:
• 2 cups marinara sauce (see previous recipe or use a high-quality jarred sauce)
• 1 tbsp tomato paste
• ¼ cup red wine (optional)

Let’s Make It
Start by making the panade. In a small bowl, combine the panko breadcrumbs and milk. Let it sit for 10 minutes until it forms a soft paste.

In a large bowl, combine the ground meat, soaked breadcrumb mixture, raisins, toasted pine nuts, Pecorino Romano, parsley, mint, garlic, egg, salt, and pepper. Use your hands to mix gently until just combined. Overmixing is the enemy of tenderness.

With lightly oiled hands, form the mixture into golf-ball-sized meatballs. The pine nuts and raisins might make them a bit more delicate, so handle them with care.

Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, getting a nice crust on all sides. They don’t need to be cooked through, just well-browned. Remove and set aside.

In the same skillet, add the tomato paste and cook for 30 seconds. Deglaze the pan with red wine (if using), scraping up all the browned bits. Pour in the marinara sauce and bring to a simmer.

Gently return the meatballs to the skillet, spooning the sauce over them. Cover and simmer for 20-25 minutes, until the meatballs are cooked through and the raisins have plumped up beautifully.

Nutritional Facts (Per Serving – 3 meatballs with sauce)

Nutrient	Amount
Calories	~ 380 kcal
Protein	24g
Carbohydrates	18g
Fat	24g
Fiber	2g
Sugar	12g
*Note:	Values are estimates

Variations & Add-Ins

• With Cinnamon: Add a pinch of cinnamon to the meatball mixture for an extra layer of warmth.
• Baked Version: Arrange the browned meatballs in a baking dish, cover with sauce, and bake at 375°F (190°C) for 25 minutes.
• With Orange Zest: Add a teaspoon of orange zest to the meatball mixture for a brighter citrus note.

Serving Ideas

• Serve as a main course with creamy polenta or risotto.
• They are fantastic served at room temperature as part of an antipasto platter.
• For a traditional Sicilian presentation, serve with a simple pasta like busiate.

Storage & Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freezes well for up to 2 months.
• Reheating: Gently reheat on the stovetop with a splash of water to loosen the sauce.

My Two Cents

• Pro-Tip: Toast the pine nuts in a dry skillet until golden before adding them to the mixture. This unlocks their full, nutty flavor and gives them a better texture.

You Asked, I’m Answering
Q: I’m not a fan of raisins. Can I omit them?
A: You can, but you’ll lose the essential sweet-savory balance that defines the dish. Perhaps try using dried currants instead—they’re smaller and a bit less sweet.

Q: Can I use a different nut?
A: Toasted almonds or pistachios would be delicious and authentic Sicilian alternatives.