Pine nut meat balls

Based on lots of places. One example is on Kim Sunée.


  • 2 pounds combination of ground beef, veal and/or pork 
  • 2 large eggs, lightly beaten 
  • 1/3 cup grated Parmesan cheese 
  • 1/4 cup fine dry bread crumbs 
  • 3 large cloves garlic, minced 
  • 1/8 tsp ground cinnamon
  • 1 1/2 teaspoons fine sea salt 
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup toasted pine nuts 
  • 1/4 cup dried currants (or chopped raisins)


  1. Turn the oven on to 400 F.
  2. Line a large cookie sheet with parchment paper.
  3. In a large mixing bowl, add everything, using fingers or a spoon, just until ingredients are blended; you don’t want to overwork the mixture. 
  4. Roll into small meatballs (1 to 1 1/2-inches round) and place them on the lined cookie sheet, with about half an inch between them.
  5. Bake in the preheated oven for 20 min or until the internal temp is at least 160F (careful not to let the thermometer touch the cookie sheet or air, check three or four without breaking them).

Skillet alternative

  1. Instead of the oven, use a skillet. First place your meatballs on large plate(s).
  2. Once you’re done, and have cleaned your hands, heat a cast iron skillet up with 1 Tbsp of butter and 1 Tbsp of olive oil over medium high heat.
  3. Put one meat ball in the oil when you think it’s about hot enough. Once it sizzles (might be right away) put in half a batch of the meatballs, leaving space between them.
  4. Turn them once or twice. Should be done in 8 min, but check the temp anyway. Set them aside after each batch.

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