Sarette alla Mannaggia, or walnut-crusted veal meatballs with balsamic reduction

Ingredients

• 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
  

Directions

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.