published Oct 14, 2024 I love the usual Italian meatballs, but it’s nice to break away from the norm with a fresh take on the classics! Polpette alla Romana, or Roman-style meatballs, are big and bold and feature a variety of Southern Italian ingredients. My Roman Meatballs recipe basically came about after experimenting with an idea I had after reading about ancient Roman cooking ingredients. I decided to incorporate the pine nut and golden raisin, along with red pepper flakes, herbs and cheeses to make this meatball. Romans didn’t consume a ton of meat in general. Fresh produce, herbs, grains, and cheese were the main players in their meals. The most common meat consumed in Ancient Rome was pork. However, most adaptations of the classic Roman-style meatball recipe will contain both beef and pork. I recommend serving this Roman style meatball recipe as is or with either marinara or arrabbiata sauce, a spicy pasta sauce that includes red chili peppers, along with your preferred pasta. Any pasta goes well with polpette alla Romana, but I say you can never go wrong with classic spaghetti. For more Italian classics, check out my recipes for zuppa toscana and chicken parmigiana!
Recommended Tools
Saucepan – For toasting the pine nuts before adding them to the mix. Any saucepan or skillet works for this! Baking Sheet – You can also bake your meatballs in a roasting pan with sides. Either way, you’ll want to line it with parchment paper!
Storing and Reheating
Meatballs with raisins can be refrigerated in an airtight container for up to 4 days. They reheat very well in the oven. Line on a baking sheet and bake at 300 degrees F until warmed through. However, I like these simmered in my Arrabbita Sauce, a red pepper spiced tomato sauce, and served over any pasta of choice. They also freeze beautifully, even with the cheese in the mix! Flash-freeze the meatballs on a baking sheet before transferring them to a plastic baggie or other airtight container to freeze for up to 2 months. You can freeze them either baked or unbaked. Love this recipe? Share it with the world on Pinterest.
