- 3/4 C fine fresh bread crumbs from Italian bread (crusts discarded)
- 1/4 C whole milk
- 1/2 C (2 3/4 oz) whole almonds with skin, toasted
- 1 1/2 tsp sugar
- 1 lb ground beef chuck
- 1/2 C finely grated pecorino Romano or Parmigiano-Reggiano
- 1/4 C dried currants
- 1/4 C pine nuts, lightly toasted
- 2 tsp salt
- 1/4 tsp ground cinnamon
- 1 large egg
Stir together bread crumbs and milk in a medium bowl.
Pulse almonds with sugar in a food processor until finely ground. Add to bread crumb mixture, along with remaining ingredients, adn mix iwth your hands until just combined.
Roll mixture into 1 inch meatballs and transfer to a plate. Refrigerate fi not cooking immediately.
Gourmet