Italian Meatballs with California Raisins

California Raisin Marketing Board
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 120 mins


1/2cup California raisins
1/2cup sweet red wine, e.g., Marsala or grape juice
1/2pound extra lean ground beef
1/2pound ground pork
1/2pound ground veal
1cup plain bread crumbs
1 1/2tablespoons finely chopped fresh basil
1tablespoon finely chopped fresh mint
1/2tablespoon salt
1/2tablespoon black pepper
2large cloves fresh garlic, minced
1/2large sweet onion, chopped fine
1large egg
Olive oil; for frying
1 (25-ounce) jar prepared or homemade tomato sauce


  1. Measure raisins into small bowl, pour 1 cup wine over. Set aside and let soak for 1 hour.
  2. Combine beef, pork and veal in a large bowl and mix well. Add bread crumbs, basil, mint, salt and pepper. Stir in garlic, onion and egg. Then, add raisins and mix well. Divide and shape into 24 meatballs.
  3. Heat olive oil in ovenproof skillet; brown meatballs on all sides. Add tomato sauce; heat to boiling and simmer 2 to 3 hours or bake. Serve piping hot over hot pasta.

Notes: May also be shaped into loaf with sauce spooned on top and baked, covered, at 325F for 1 1/2 hours till temperature at center reaches 160F.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 5.84
  • Calories 410
  • Fat 15g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 120mg
  • Sodium 1430mg
  • Potassium 950mg
  • Carbohydrate 34g
  • Fiber 3g
  • Sugars 16g
  • Protein 29g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 20%
  • Calcium 8%
  • Iron 25%