Valencian Meatballs with Pine Nuts and Golden Raisins

Name: Valencian Meatballs with Pine Nuts and Golden Raisins
Yield: Makes 16 small balls
Ingredients: ⅛ teaspoon grated nutmeg; 2 tablespoons golden raisins, soaked and drained; ¼ teaspoon freshly ground pepper; 2 tablespoons chopped toasted pine nuts; ¾ teaspoon crushed garlic; 1 large egg, lightly beaten; ¼ teaspoon salt; ½ pound ground pork; ⅛ teaspoon ground cinnamon; ½ cup fresh bread crumbs

Preparation info

Makes
16
small balls

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Ingredients

½ pound ground pork
½ cup fresh bread crumbs
⅛ teaspoon

Side dish

Method

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