Meatballs with Currants and Pine Nuts
Total time: 25 min
These meatballs get a lift from juicy black currants and some toasted pine nuts. If you prefer, you can omit, but they add both texture and flavor. Serve with your favorite tomato sauce, or, as I sometimes do, melt an anchovy or three in some olive oil over medium heat, toss in some sliced garlic, rinsed capers, and some chile flakes. Pour over the meatballs and serve warm.
- 2 pounds combination of ground beef, veal and/or pork
- 2 large eggs, lightly beaten
- 1/3 cup grated Parmesan cheese
- 1/4 cup fine dry bread crumbs
- 3 large cloves garlic, minced
- Pinch of ground cinnamon
- 1 1/2 teaspoons fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup toasted pine nuts
- 1/4 cup dried currants
- 1 tablespoon unsalted butter
- 1 tablespoons olive or canola oil
- To Serve: Fresh tomato sauce or a quick blend of capers, anchovy, garlic, and olive oil
- In a large mixing bowl, add meat and next 9 ingredients; combine, using fingers or a spoon, just until ingredients are blended; you don’t want to overwork the mixture. Roll into small meatballs (1 to 1 1/2-inches round) and set aside.
- Heat remaining 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Cook meatballs, in 2 batches, turning once or twice, until tender and cooked through, about 8 minutes. Transfer to a platter lined with paper towels. Serve warm with your favorite tomato sauce or caper-anchovy sauce.
Date Published: August 27, 2014
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.