Buzz
I have yet to meet a meatball I didn't enjoy, but occasionally, one truly surprises me. It could be the unique combination of meats or a distinct spice. Lately, it was an unexpected ingredient that caught my attention: To enhance the richness, nuttiness, and texture of your meatballs, toss in some toasted pine nuts.
If you're already doing this, congratulations. For some reason, it took me a while to discover the magic of pine nuts in meatballs. I recently bought an enormous meatball (practically a meatball baseball) from my local Italian shop, Brancaccio’s, where I grab my weekly dose of red sauce-covered delights. They didn’t hide it—the label proudly stated that it contained raisins and pine nuts, so naturally, I was intrigued. The meatball was incredible, and I was amazed by the subtle, yet distinct flavors the pine nuts added. (You might wonder, 'What about the raisins?' Well, I'm not a fan of raisins to begin with, so I'll stick to adding just pine nuts to my meatballs.)
Pine nuts are the seeds of certain pine tree species, often used in dishes like pesto and the delicious pignoli cookie. Beyond the richness provided by their natural oils, they add a distinct note of resin, sweetness, and...hay. (Should I consider a career as a seed sommelier?) These qualities make pine nuts a surprisingly versatile ingredient, working wonders in everything from savory sauces to sweet cookies. Their texture is much softer than that of many other nuts and seeds, which is why they work so well in meatballs, where you don't want any hard, crunchy surprises. Pine nuts are tender but not brittle, and the burst of flavor they offer is utterly irresistible.
If you're unsure about adding toasted pine nuts to your meatball mixture, start by sprinkling a handful over your next pasta dish to experience the unique flavors they bring. The recipe below uses a generous amount of the featured ingredient, but feel free to adjust the quantity to suit your taste.
Pine Nut Meatballs
Ingredients:
5 ounces ground beef
3 ounces ground pork
3 tablespoons toasted pine nuts, coarsely chopped (I used Trader Joe’s pre-toasted pine nuts.)
1 teaspoon dried basil
1 teaspoon fresh thyme leaves (substitute ⅛ teaspoon dried thyme)
3 cloves garlic, finely minced
1 tablespoon breadcrumbs
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon umami seasoning
Pour approximately a tablespoon of olive oil into a medium sauté pan, or any broad skillet or pot.
In a medium-sized bowl, combine all the ingredients and mix until well incorporated. Scoop out and roll the mixture into small meatballs, about the size of a tablespoon, and set them aside on a plate until you've shaped all the meatballs.
Heat the olive oil in the pan over medium heat until it forms a thin layer across the bottom. Add the meatballs to the pan and cover with a lid. Cook for about five minutes or until the meatballs are golden brown on the bottoms. Stir them once to cook the other side for a couple more minutes. Stir again until the meatballs are browned on most sides and fully cooked. Serve and enjoy in any of the ways meatballs can be eaten.
