Pine Nut–Studded Meatballs

Name: Pine Nut–Studded Meatballs (Albondigas con Pinones)
Yield: Makes 10 to 12 meatballs
Cuisine: Spanish
Ingredients: Olive oil, for shaping the meatballs; 1 slice white sandwich bread, crusts removed; 1 slice white sandwich bread, crusts removed; ½ teaspoon Coarse salt (kosher or sea); ½ teaspoon Coarse salt (kosher or sea); ½ teaspoon Coarse salt (kosher or sea); 1 teaspoon sweet (not smoked) paprika; 4 ounces fresh pork sausage (preferably without fennel), casings removed, meat mashed with a fork; 4 ounces fresh pork sausage (preferably without fennel), casings removed, meat mashed with a fork; 4 ounces fresh pork sausage (preferably without fennel), casings removed, meat mashed with a fork; 6 ounces ground pork; Olive oil, for shaping the meatballs; 1 large egg; 2 heaping tablespoons pine nuts; 1 large garlic clove, crushed with a garlic press; 1 large garlic clove, crushed with a garlic press; 1 small pinch of ground cinnamon; ½ teaspoon dried oregano; ½ teaspoon freshly ground black pepper

Albondigas con Pinones

Preparation info

Makes
10 to 12
meatballs

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

These Alicantine meatballs are also terrific without the rice, cooked in a light tomato sauce for a few minutes after they’re baked. Or try them with Almond and Saffron Sauce.

Ingredients

1 slice white sandwich bread, crusts removed
6 ounces ground pork
4

Europe
Spain
Starter
Mediterranean

Method

Preheat the oven to 425°F.
Place the bread in a small bowl, add water to cover, and let soak for 2 to 3 minutes. Drain, squeeze out the excess liquid, and finely crumble the bread.
Place the crumbled bread and the pork, sausage, paprika, salt