Sicilian Style Meatballs

First, combine the cubes of White Bread (2 slices) and Milk (1 cup) in a bowl. Let the bread soak in the milk for 15 minutes.

While the bread soaks, heat a small skillet over medium heat. Add the Pine Nuts (4 Tbsp), Garlic (2 cloves), Fresh Parsley (2 Tbsp), and Dried Oregano (1 Tbsp) to the dry pan and let them get fragrant for just 30 seconds. Set the pan aside and let it cool.

Preheat the oven to 375 degrees F (190 degrees C) and get out a sheet tray. Fit the sheet tray with a rack. Lightly spray the rack with Nonstick Cooking Spray (as needed).

When the bread is done soaking, remove it and gently squeeze some of the excess milk out of it. Transfer the soaked bread to a large bowl along with the aromatics from the pan. Add the Meatloaf Mix (6 1/3 cups), Eggland's Best Classic Eggs (2), Parmesan Cheese (1/2 cup), Sun-Maid Raisins (4 Tbsp), Salt (1 pinch), and Crushed Red Pepper Flakes (1 pinch). With clean hands, work everything together until well combined.

Prepare the breading line by combining the Eggland's Best Classic Eggs (2) and Water (1 dash) in a bowl. Beat them together to make an egg wash. Add the Breadcrumbs (1 cup) to another bowl. Take a small hand full of the meat mixture about the size of your palm and roll it into a ball.

Roll the meatball in the egg wash first, then roll it in the breadcrumbs to coat it. Place it on the prepared baking rack and repeat with the rest of the meat mixture, until all of the meatballs are breaded.

Bake the meatballs for 45 minutes, until golden and perfectly cooked through.

Serve immediately with marinara, bread, pasta you name it! Buon appetito.