Sarette Alla Mannaggia, Or Walnut-Crusted Veal Meatballs With Balsamic Reduction

• 1 pound ground veal
• 1 cup walnuts, ground
• 3 tablespoons olive oil
• 1/2 cup good balsamic
• 2 crisp apples, such as Honeycrisp, sliced
• salt and pepper to taste
• food processor
• paring knife
• 2 frying pans

1. Grind the walnuts in the food processor. Pour into a shallow dish and mix in a pinch of salt and fresh ground pepper.
2. Roll the veal into silver dollar-sized balls. Coat with the walnuts by rolling in the shallow dish. Set aside.
3. Heat the olive oil in a frying pan over a medium-high flame. Once hot, place the meatballs into the dish. Do not overcrowd.
4. Brown each side of the meatballs, rotating them until each side achieves a golden brown color.
5. Remove once cooked and set aside on a dish to cool for a minute or so.
6. Heat second pan to medium-low. Add balsamic. Let it simmer for about 15 minutes to reduce. Liquid should still be slightly runny, not too syrupy.
7. Peel and core apples. Slice to about 1/8-1/4 inch thickness. Set aside
8. Place meatballs in a shallow dish, four to six per plate. Place apples on top. Drizzle balsamic over the dish and serve.

ground veal, walnuts, olive oil, good balsamic, crisp apples, salt, processor, paring knife, pans

Taken from food52.com/recipes/316-sarette-alla-mannaggia-or-walnut-crusted-veal-meatballs-with-balsamic-reduction (may not work)