veal meatballs with pistachios
polpette di vitello ai pistacchi
TOTAL TIME: 25 minutes
MAKES: 4 servings
Delicious on their own, these deeply flavored meatballs are wonderful paired with a Piemontese risotto, which is made with beef broth and tomato paste for a rich flavor and dark color. Both recipes can be made in 30 minutes or less.
- 1 slice packaged white sandwich bread
- 1/2 cup whole milk
- 3 1/2 loosely packed cups freshly grated Grana Padano cheese
- 1/2 cup roasted unsalted pistachios, finely chopped
- 1 large egg
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper
- 1 1/4 pounds ground veal
- 5 tablespoons unsalted butter
- 2 sage leaves plus more for garnish
- 1/4 cup dry white wine
In a large bowl, soak bread in milk until softened, about 1 minute. Squeeze out excess milk and return bread to bowl. Add cheese, nuts, egg, salt and generous pinch pepper; mix to combine well. Add veal and mix until evenly combined. Form mixture into 2 1/2-inch balls.
In a large skillet, heat butter and sage over medium-high heat until butter is melted. Add meatballs and cook, turning occasionally, until browned, about 4 minutes. Add wine and continue cooking until wine is evaporated, about 1 minute, then reduce heat to low and continue to cook, covered, until meatballs are cooked through, about 5 minutes more. Serve with pan juices, and extra sage leaves for garnish.
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