1-1/2 pounds ground pork 1 egg plus 1 egg yolk Grated zest of 1 lemon 1/4 cup golden raisins 4-1/2 Tablespoons pine nuts 2 gf almond cookies* 1/8 teaspoon cinnamon 1-1/2 teaspoons Kosher salt 1/2 teaspoon fresh ground pepper 1/2 cup peanut oil, for frying 3 Tablespoons sugar 1/2 cup white wine vinegar
In a large bowl, combine pork, egg and yolk, lemon zest, raisins, pine nuts, cookies, cinnamon, salt and pepper and mix well. Form mixture into meatballs. Heat the oil in a large skillet over medium-high heat and when hot add meatballs. Fry until all the meatballs are browned on all sides. Remove them to a plate. Add sugar and vinegar to the skillet and cook, scraping up browned bits until the vinegar evaporates. Serve meatballs with sauce over top.
*We made these incredible meatballs the day after we made ’Almond Paste Pears’ (see in this month’s index). You can make this recipe without the cookies, but it is fabulous with them!