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\nI can’t find a recipe for these meatballs online, but I can’t stand to think that the internet will go without it for another day.<\/p>\n
\nI can’t find a recipe for these meatballs online, but I can’t stand to think that the internet will go without it for another day.<\/p>\n
3\/4 cup fine fresh bread crumbs from Italian bread (crusts discarded)
\n1\/4 cup whole milk
\n1\/2 cup (2 3\/4 oz) whole almonds with skin, toasted
\n1 1\/2 teaspoons sugar
\n1 pound ground beef chuck
\n1\/2 cup finely grated pecorino Romano or Parmigiano Reggiano
\n1\/4 cup dried currants
\n1\/4 cup pine nuts, lightly toasted
\n2 teaspoons salt
\n1\/4 teaspoon ground cinnamon
\n1 large egg<\/p>\nStir together bread crumbs and milk in a medium bowl.
\nPulse almonds with sugar in a food processor until finely ground. Add to bread crumb mixture, along with remaining ingredients, and mix with your hands until just combined.
\nRoll mixture into 1-inch meatballs and transfer to a plate. Refrigerate if not cooking immediately.<\/p><\/blockquote>\nThese meatballs are a component of the Perciatelli with Sausage Rag\u00c3\u00b9 and Meatballs recipe I’ll be writing up next. In that preparation they’re browned in a pan, and then slowly simmered with a tomato sauce. I’m sure they would be excellent baked on their own, or as a component of any other recipe calling for meatballs. They are without a doubt the best meatballs I’ve ever had.<\/p>\n
Everything about the recipe is spot on. The flavour was just perfect, there was something ethereal about the combination of the sweet cinnamon and currents with the beef and Parmigiano-Reggiano. The ground almonds grounded the flavour with an earthy body. They had a lovely fine grained texture, interspersed with chunks of pine nut and currant. They were delicate, but managed to hold together.<\/p>\n