Valencian Meatballs with Pine Nuts and Golden Raisins

Preparation info

  • Difficulty

    Easy

  • Makes

    16

    small balls

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Ingredients

  • ½ pound ground pork
  • ½ cup fresh bread crumbs
  • teaspoon ground cinnamon
  • teaspoon grated nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons chopped toasted pine nuts
  • 2 tablespoons golden raisins, soaked and drained
  • ¾ teaspoon crushed garlic
  • 1 large egg, lightly beaten

Method

  1. In a medium bowl, combine all the ingredients and blend until evenly mixed. Cover tightly and refrigerate overnight.
  2. Divide the meat mixture into 16 equal parts. Roll into small balls. Cook as directed in the preceding recipe.