Even in southern Italy, not every meatball is drenched in tomato sauce. These are cooked in a sweet-and-tart mixture of balsamic vinegar and chicken broth. Slideshow: More Incredible Meatball Recipes 

Grace Parisi
April 2013

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Recipe Summary

total:
45 mins
Yield:
18 meatballs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the meats with the eggs, bread crumbs, currants, pine nuts, capers and three-fourths of the scallions. Add 1 tablespoon of salt and 1/2 teaspoon of pepper and knead gently to combine. Roll the mixture into 18 meatballs and dust with flour.

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  • In a large skillet, heat the olive oil until shimmering. Add the meatballs in a single layer and cook over moderate heat, turning once or twice, until browned and nearly cooked through, 7 to 8 minutes. Tilt the skillet and spoon off as much fat as possible.

  • Add the remaining scallions to the skillet and cook for 1 minute. Add the broth, vinegar and sugar and season lightly with salt and pepper. Cover partially and cook over moderately low heat, stirring, until the sauce is reduced to 1/2 cup and the meatballs are fully cooked, 8 minutes. Serve with crusty bread.

Make Ahead

The cooked meatballs and sauce can be refrigerated overnight.

Suggested Pairing

Smooth, cherry-scented Rioja from Spain.