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In a mixing bowl, add tuna, egg, breadcrumbs, raisins, pine nuts,
parmigiano cheese and wine. |
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Combine the ingredients together using your hands. To absorb any
excess moisture, add flour. Wet your hands and make compact little balls with the mixture. Repeat
until mixture is consumed. |
|
Dip the uncooked tuna balls in the sesame seeds. |
|
Heat up extra virgin olive oil in a saucepan. Gently place balls
in the oil and fry until golden brown. Turn balls over to cook on all sides. Transfer to a plate
with an absorbent paper towel. |
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To make the balsamic sauce, add balsamic vinegar to a saucepan and
cook on high heat. Add rosemary and bring to a boil. |
|
Lower heat to minimum. Let reduce to half or when the sauce
resembles a thick consistency. |
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Drizzle balsamic sauce over the meatballs.
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