Why Neapolitan Fried Meatballs Became My Lesson in Zero-Waste Restaurant Practice

These appear in most Southern Italian cooking, but they shock people in meatballs specifically. Raisins soaked in wine (any decent wine, nothing special) soften and plump, adding subtle sweetness that balances the Pecorino's intensity.

Pine nuts toasted until fragrant add textural contrast and nutty complexity. Together they create flavor dimension that prevents the dish from becoming one-note.