Polpette in Bianco

Method

1. Combine half pork and half veal with two sausages. Soak stale bread in milk, then squeeze and add to the meat.
2. Add one egg, generous Parmesan, grated garlic, nutmeg, and lemon zest.
3. Mix by hand until the mixture pulls away from the sides of the bowl. If too soft, add more Parmesan.
4. With slightly wet hands, form meatballs about two bites in size.
5. Lightly dust the meatballs with flour.
6. Heat a drizzle of oil and a small piece of butter in a pan. Sear the meatballs until well browned on all sides, but still raw inside.
7. Remove meatballs. Thinly slice a large onion and cook in the same pan over lower heat.
8. Deglaze with plenty of white wine, scraping up the browned bits from the bottom.
9. Return the meatballs to the pan.
10. Add a ladle of meat broth and generous amounts of thyme and sage.
11. Simmer for about 30 minutes, until a rich sauce forms.
12. Stir in toasted pine nuts and a little raisins that have been soaked in white wine.
13. Let the sauce thicken briefly, then serve.