Sweet-and-Sour Meatballs w/Pine Nuts & CurrantsMeatballs are crowd-pleasers, and all the more so when they are mini and are sweet-and-sour. The “Sweet-and-Sour Meatballs with Pine Nuts and Currants,” from the December/January 2016 issue of Fine Cooking, waved a Sicilian flag at me, thanks to the inclusion of a toasted breadcrumb garnish.

These meatballs were easy to pace, assemble, and fry. Let’s call the process “meditative.” I calmly made 22 balls. The beef/pork combo is very tasty. I did not achieve the “sweet-sticky glaze” that the recipe promises. The “sweet” that you might expect comes from the currants. And the pine nuts! They’re fantastic.

I did as the recipe suggested and served the balls over sauteed spinach. Enjoy these.

Ground Beef (12 oz.) = $5.54
Ground Pork (12 oz.) = $5.78
Spinach (10 oz.) = $6.98

PREP TIME: set aside an hour for the relaxed assembly, frying, and sauce reduction
parmesan and capers give the beef/pork balls a kick that’s amplified by red wine vinegar and pine nuts, while currants give a pleasant kiss

Next time, I’ll dare myself to make the “Ricotta-Spinach Dumplings,” from the October 2015 issue of Cooking Light, along with the “Leek and Mushroom Tart” from Larry Sales. Come back to my site next week to see what makes a meal marvelous.