Recipe information
Yield
serves 8 to 10
Ingredients
1
/3 cup plus 3 tablespoons sliced almonds, toasted
1
1/2 teaspoons sugar
3
/4 cup plain bread crumbs
1
/4 cup milk
1
/2 pound ground beef chuck
1
/2 pound ground pork
1
large egg, lightly beaten
1
/2 cup finely grated Parmesan cheese, plus more for garnish
1
/3 cup finely chopped fresh flat-leaf parsley
3
tablespoons dried currants
2
teaspoons salt
1
/8 teaspoon ground allspice
3
tablespoons olive oil
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Preparation
Step 1
In a food processor, pulse 1/3 cup of the almonds with the sugar until finely ground. Coarsely chop the remaining almonds.
Step 2
In a bowl, mix the bread crumbs and milk. Add the almonds, beef, pork, egg, 1/2 cup Parmesan, parsley, currants, salt, and allspice. Mix until combined. Form into 1-inch balls.
Step 3
Heat 1 1/2 tablespoons of the olive oil in a heavy 12-inch skillet over medium heat. Add half the meatballs, and sauté until they are cooked through, about 7 minutes. Transfer the meatballs to a platter. Repeat with the remaining oil and meatballs. Garnish with Parmesan, and serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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