Servings: 6 to 8 as an appetizer; 4 as a main course
Inspired by Sicilian food, these meatballs get vibrant flavor from a vinegar-based agrodolce sauce, currants, and pine nuts. Whole-wheat breadcrumbs added at the end lend a nice crunch. Serve them with sautéed spinach for a simple main course.
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This was a disappointment. The meatballs need more flavor and the glaze is nothing. The currants and pine nuts seems to be an afterthought and don't make for an attractive presentation. Overall, the recipe needs more work.
Wow! Delicious! Very easy. The glaze was getting done sooner than the meatballs so I added more broth, vinegar and sugar to keep flavor balanced. Just eyeballed it. Turned out wonderful. A great blend of flavors and textures. Served with roasted broccoli and buttered quinoa. Even the kids loved it!!!
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