This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.
ground beef, lean
sirloin or chuck
dried, from Italian loaf
large, whisked until frothy
fresh, finely chopped
sweet, fresh, finely chopped
soaked, drained and coarsely chopped
your favorite, homemade or in a jar
Preheat oven to 350℉ (180℃).
Spray or line large baking sheet with parchment paper.
Mix all ingredients but the marinara sauce thoroughly in a large bowl (if mixture seems too loose, add a bit more bread crumbs).
Roll meatballs loosely to about the size of golf balls and place on the baking sheet.
Meanwhile, start heating the marinara sauce in a medium-large saucepan or Dutch oven while the meatballs are baking.
Bake meatballs 35 minutes. Place balls in heated marinara sauce, along with all the pan juices, and let simmer for at least 30 minutes.
Serve with cooked spaghetti or any other pasta, ravioli, gnocchi, or tortellini. These meatballs are great for sub sandwiches or alone with crusty bread to soak up the sauce.