Italian Meatballs

Directions

1. In a large bowl, combine the meats with the eggs, Panko, spice blend, raisins, pine nuts and 3/4 of the scallion slices. Add salt and pepper to taste and knead gently to combine. Roll mixture into 20 2" meatballs and dust with flour.
2. In a large skillet, heat olive oil. Add meatballs in a single layer and cook over moderate heat, turning once until browned and nearly cooked through 7-8 minutes. Add remaining scallions to the skillet and cook 1 minute. Add the broth, and agrodolce to the pan. Cover partially and cook over medium-low heat, until meatballs are fully cooked, 8 minutes, remove meatballs from pan. Continue cooking sauce, stirring occasionally until the sauce is reduced to 1/2 a cup and thickened. Serve over pasta or with crusty bread.