Agrodolce Meatballs

• 3/4 pound ground sirloin
• 3/4 pound ground pork
• 2 large eggs
• 1/4 cup plain dry bread crumbs
• 1/4 cup dried currants or raisins
• 1/4 cup pine nuts
• 1 tablespoon drained capers
• 4 large scallions, white and tender green parts, thinly sliced
• Kosher salt
• Freshly ground black pepper
• All-purpose flour, for dusting
• 1/2 cup extra-virgin olive oil
• 2 cups low-sodium chicken broth
• 1/4 cup balsamic vinegar
• 1 tablespoon sugar
• Crusty bread, for serving

1. In a large bowl, combine the meats with the eggs, bread crumbs, currants, pine nuts, capers and three-fourths of the scallions.
2. Add 1 tablespoon of salt and 1/2 teaspoon of pepper and knead gently to combine.
3. Roll the mixture into 18 meatballs and dust with flour.
4. In a large skillet, heat the olive oil until shimmering.
5. Add the meatballs in a single layer and cook over moderate heat, turning once or twice, until browned and nearly cooked through, 7 to 8 minutes.
6. Tilt the skillet and spoon off as much fat as possible.
7. Add the remaining scallions to the skillet and cook for 1 minute.
8. Add the broth, vinegar and sugar and season lightly with salt and pepper.
9. Cover partially and cook over moderately low heat, stirring, until the sauce is reduced to 1/2 cup and the meatballs are fully cooked, 8 minutes.
10. Serve with crusty bread.

ground sirloin, ground pork, eggs, bread crumbs, raisins, pine nuts, capers, scallions, kosher salt, freshly ground black pepper, flour, extravirgin olive oil, chicken broth, balsamic vinegar, sugar, crusty bread

Taken from www.foodandwine.com/recipes/agrodolce-meatballs (may not work)