Ingredients

serves 8 to 10

　　1/3 cup plus 3 tablespoons sliced almonds, toasted

　　1 1/2 teaspoons sugar

　　3/4 cup plain bread crumbs

　　1/4 cup milk

　　1/2 pound ground beef chuck

　　1/2 pound ground pork

　　1 large egg, lightly beaten

　　1/2 cup finely grated Parmesan cheese, plus more for garnish

　　1/3 cup finely chopped fresh flat-leaf parsley

　　3 tablespoons dried currants

　　2 teaspoons salt

　　1/8 teaspoon ground allspice

　　3 tablespoons olive oil

　　

Step 1

In a food processor, pulse 1/3 cup of the almonds with the sugar until finely ground. Coarsely chop the remaining almonds.

　　

Step 2

In a bowl, mix the bread crumbs and milk. Add the almonds, beef, pork, egg, 1/2 cup Parmesan, parsley, currants, salt, and allspice. Mix until combined. Form into 1-inch balls.

　　

Step 3

Heat 1 1/2 tablespoons of the olive oil in a heavy 12-inch skillet over medium heat. Add half the meatballs, and sauté until they are cooked through, about 7 minutes. Transfer the meatballs to a platter. Repeat with the remaining oil and meatballs. Garnish with Parmesan, and serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.