Agrodolce Meatballs

By mirelsonp

Recipe Source: Food and Wine - April 2013

Even in southern Italy, not every meatball is drenched in tomato sauce. These are cooked in a sweet-and-tart mixture of balsamic vinegar and chicken broth.

Make Ahead
The cooked meatballs and sauce can be refrigerated overnight.

Ingredients

• 3/4 pound ground sirloin
• 3/4 pound ground pork
• 2 large eggs
• 1/4 cup plain dry bread crumbs
• 1/4 cup dried currants or raisins
• 1/4 cup pine nuts
• 1 tablespoon drained capers
• 4 large scallions, white and tender green parts, thinly sliced
• Kosher salt
• Freshly ground black pepper
• All-purpose flour, for dusting
• 1/2 cup extra-virgin olive oil
• 2 cups low-sodium chicken broth
• 1/4 cup balsamic vinegar
• 1 tablespoon sugar
• Crusty bread, for serving
• Make Ahead
• The cooked meatballs and sauce can be refrigerated overnight.

Details

Servings 18
Adapted from foodandwine.com

Preparation

Step 1

1. In a large bowl, combine the meats with the eggs, bread crumbs, currants, pine nuts, capers and three-fourths of the scallions. Add 1 tablespoon of salt and 1/2 teaspoon of pepper and knead gently to combine. Roll the mixture into 18 meatballs and dust with flour.

2. In a large skillet, heat the olive oil until shimmering. Add the meatballs in a single layer and cook over moderate heat, turning once or twice, until browned and nearly cooked through, 7 to 8 minutes. Tilt the skillet and spoon off as much fat as possible.

3. Add the remaining scallions to the skillet and cook for 1 minute. Add the broth, vinegar and sugar and season lightly with salt and pepper. Cover partially and cook over moderately low heat, stirring, until the sauce is reduced to 1/2 cup and the meatballs are fully cooked, 8 minutes. Serve with crusty bread.