Tiny meatballs with pine nuts and raisins (Kololik) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

  • ground allspice
  • ground beef
  • cilantro
  • ground cinnamon
  • mint
  • pine nuts
  • golden raisins
  • breadcrumbs
  • hot Hungarian paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 23, 2020

    These are very nice, but then I'm always a fan of raisin-nut-meat dishes! I substituted chopped slivered blanched almonds for the pine nuts which worked OK - they weren't as tender as pine nuts. I roughly chopped the raisins also to disperse them more evenly in the meatball mixture. Salt is "to taste" - I used 3/4 tsp fine salt but would use more next time. Some of my meatballs overshot the minimum cooking temperature for ground beef/lamb (160F) and were less tender and juicy than the more lightly cooked ones, so I'll keep a closer eye on them in the future. We didn't squeeze lemon juice on them as the author suggests but did eat them with pomegranate molasses glazed carrots tossed with cilantro (Melissa Clark recipe) which worked really well.

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