Monday, December 06, 2004

Northern Italian Meatballs

Since 1957 when I reluctantlly decided to join the military, I went on a worldwide quest to find good Italian - no - EDIBLE - Italian restaurant food no matter where my travels brought me. I got spoiled early on in life from my mothers cooking. I've eaten Italian food in nearly every state in the union, and found only one restaurant that was worthy of my repeat business. Of all places, it was in Cour d' Alene, Idaho in 1974! Surprise!!! The ambiance of this restaurant was indescribable. We were met by a congenial hostess who spoke little English, but somehow knew we were famished. After asking her for a secluded table for 2, she handed us a wine goblet and led us through an arbor into the dining room. On the other side of the arbor, were four 55-gallon casks of imported Italian wines. Our first duty was to fill the free glass of wine. From there it was a feast beyond anything we ever expected. We had a delightful shrimp scampi for an appetizer, then on to the main meal which was a traditional pasta and meatballs - which turned out to be not so traditional. I talked nicely to the chef; he eventually gave in and gave me his recipe for the Northern Italian Meatballs, which follows.

Northern Italian Meatballs

½ Lb Ground round
½ Lb. Ground pork
¼ Cup finely diced onion
¼ Cup Finely Crushed walnuts - Pine nuts are best
½ Cup Golden raisins (Pre soaked)
½ Cup Italian flavored breadcrumbs
1 Egg
1 tsp Italian herb
½ tsp brown sugar
½ tsp salt
½ tsp freshly ground pepper

Thoroughly mix all the above. Form into 1 ½ - 2 inch meatballs. Place in large baking
Dish, and place in oven at 300F. until done. (About 45 minutes)