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Sweet and Sour Meatballs with Pine Nuts and Currants

Sweet and Sour Meatballs with Pine Nuts and Currants

The sweet and sour flavors come from the vinegar and currants in the sauce. Delish.

Sweet-and-Sour Meatballs with Pine Nuts and Currants

Fine Cooking magazine

3 oz. fresh whole-wheat breadcrumbs (about 1-1/2 cups , split

1/4 cup Shallot Olive oil

 Salt 

12 oz. ground beef (preferably 85% lean)

12 oz. ground pork (preferably shoulder)

Freshly ground black pepper

1 oz. finely grated Parmigiano-Reggiano (about 1 cup)

1/4 cup chopped fresh flat-leaf parsley

1 large egg, lightly beaten

1 Tbs. capers, drained and chopped

3/4 cup lower-salt chicken broth; more as needed

1/2 cup Champagne Pear Vinegar

2 Tbs. granulated sugar

1/4 cup pine nuts, toasted

1/4 cup dried currants

 

In a 12-inch skillet, toss half of the breadcrumbs with 2 Tbs. of the oil and ¼ tsp. salt. Cook over medium heat, stirring occasionally, until the crumbs brown and crisp, 3 to 5 minutes. Transfer to a bowl and let cool.

 

In a large bowl, using your hands, gently mix the beef and pork with 1 tsp. salt and ½ tsp. pepper. Gently mix in the Parmigiano, half of the parsley, the egg, capers, and remaining breadcrumbs.

 

 Set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1-1/2-oz. portions of the meat into balls; you should get about 20.

 

Wipe the skillet clean and heat the remaining 2 Tbs. oil over medium heat until shimmering hot. Cook half of the meatballs, undisturbed, until browned on the bottom, about 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer the cooked meatballs to a paper-towel-lined plate, and repeat with the remaining meatballs.

Pour off all of the fat, put the pan over medium-high heat, and add the chicken broth, vinegar, and sugar. Boil, stirring to incorporate any browned bits, until the mixture reduces by about half, 3 to 5 minutes.

 

Return the meatballs to the pan, lower the heat to medium, and cook, shaking the pan occasionally, until the meatballs cook through (160°F) and the sauce thickens to a glaze that coats the meatballs, about 15 minutes. (If the glaze reduces before the meatballs cook, add more broth 1 Tbs. at a time and continue cooking; if the meatballs cook before the glaze reduces, transfer the meatballs to a plate and continue cooking the glaze.)

 

Remove from the heat. Stir in the pine nuts and currants, and season to taste with salt and pepper. Serve sprinkled with the remaining parsley and toasted breadcrumbs.

 

 

Serve with Naan bre