The only problem with meatballs is there are never enough, so make a lot of this ever-popular appetizer with deliciously unexpected flavor and texture from currants and pine nuts. The meatball mix can be prepared a few days in advance and stored, covered, in the fridge until you’re ready to use it. To take this yummy dish over the top, serve it with Herb Sauce (recipe follows).
Transfer the meatballs to a platter, add a decorative pick to each one, and serve with the sauce.
Herb Sauce
MAKES ABOUT 1 CUP Also called Charmoula, this bright, thick olive oil-based sauce can be stored covered, in the fridge for up to 3 days. Leftovers would be great over scrambled eggs.
1/2 bunch cilantro, leaves and stems coarsely chopped
1 bunch flat-leaf parsley, leaves only, coarsely chopped
1 clove garlic
1/2 seeded jalapeño pepper
6 tablespoons olive oil
Kosher salt
2 teaspoons lime juice
In a blender, pulse the cilantro and parsley with the garlic, 1 jalapeño pepper, and olive oil. Blend into a loose, sludgy paste and season to taste with salt. Stir in 2 teaspoons lime juice just prior to serving.