AuthorJeanRecipe adapted slightly from America's Test Kitchen. I totally forgot to take pictures so when I make these again will take pictures and add them.
Process pine nuts through ground cinnamon in food processor until course paste forms. Transfer to a large bowl and add remaining ingredients. Knead together.
Form 1-2 inch meatballs and either freeze to cook later, or cook immediately. This image shows them before they were shaped.
Heat non-stick or cast iron skillet over medium heat. Add meatballs and cook until well browned and cooked through (160°F).
Mix all ingredients together and refrigerate until ready to use. If freezing meatballs and preparing at a future time, prepare sauce on the day or day before meatballs will be cooked and eaten.
Ingredients
Directions
Process pine nuts through ground cinnamon in food processor until course paste forms. Transfer to a large bowl and add remaining ingredients. Knead together.
Form 1-2 inch meatballs and either freeze to cook later, or cook immediately. This image shows them before they were shaped.
Heat non-stick or cast iron skillet over medium heat. Add meatballs and cook until well browned and cooked through (160°F).
Mix all ingredients together and refrigerate until ready to use. If freezing meatballs and preparing at a future time, prepare sauce on the day or day before meatballs will be cooked and eaten.