Servings:
Serves 8-10 Servings
Ingredients
- 1/3 cup plus 3 tablespoons sliced almonds, toasted
- 1 1/2 teaspoon sugar
- 3/4 cup plain breadcrumbs
- 1/4 cup milk
- 1/2 pound ground beef chuck
- 1/2 pound ground pork
- 1 pound 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 tablespoon dried currants
- 2 teaspoon salt
- 1/8 teaspoon ground allspice
- 3 tablespoon olive oil
Preparation
Baking Directions:
In a food processor, pulse 1/3 cup almonds with sugar until finely ground.
Coarsely chop remaining almonds.
In a bowl, mix breadcrumbs and milk.
Add almonds and remaining ingredients, except oil.
Mix until combined.
Form into 1-inch balls.
Heat 1 1/2 tablespoons olive oil in a 12-inch heavy skillet over medium heat.
Add half the meatballs, and saute until they are cooked through, about 7 minutes.
Transfer meatballs to a platter.
Repeat with the remaining oil and meatballs.
Garnish with Parmesan, and serve immediately.