Pinolate Meatballs are delicious bites of veal enriched with pine nuts. They are made with a mix of ground meat, eggs, pine nuts, flour, and spices, then baked or pan-fried. They are perfect to serve as an appetizer or main course.
Brown the meat with a bit of oil and deglaze with white wine
Process in a food processor with 1 whole egg, salt, pepper, and pine nuts
Form into meatballs, coat them in flour, dip in the 2 beaten eggs and breadcrumbs
Fry in hot oil and serve
Pan
Bowl
Oven
Store the meatballs in the refrigerator for up to 3 days.
Pinolate meatballs are a traditional dish of Italian cuisine, particularly popular in Northern Italy.
Italy
| Energy (kcal) | 179.08 |
| Carbohydrates (g) | 0.62 |
| of which Sugars (g) | 0.6 |
| Fat (g) | 10.37 |
| of which Saturates (g) | 1.54 |
| Protein (g) | 20.51 |
| Fiber (g) | 0.69 |
| Sale (g) | 0.09 |
