Meatballs With Pine Nuts

Mix the combined meats with the eggs, bread that has been soaked in milk, grated onion, chopped parsley, pine nuts, dry bread crumbs, salt, and pepper.

To prepare the meatballs for frying, form into balls about 2 tablespoons each. Place in the refrigerator for 15 minutes if you have time.

Cook the meatballs in four batches, using 2 Tablespoons of oil and about 7 meatballs in each batch. Shake the pan back and forth and with a wooden spatula, turn them around so they brown on all sides.

Remove the meatballs to an ovenware dish. Keep warm in a 200 degrees F oven while continuing to cook the remaining meatballs.

Add the vermouth to the pan, scraping up the loose pine nuts and brown bits. Reduce to half. Stir quickly and pour over the cooked meatballs.