Citrus Meatballs

Preparation:

Preparation: Soak the raisins in a small bowl full of warm water, roughly chop the pine nuts and remove the skin from the sausage, breaking it up with a fork. Immediately afterwards, brown the veal in the olive oil for a few minutes in a non-stick pan, then add the sausage and continue cooking for 5-6 minutes, stirring frequently. Subsequently, arrange the browned and drained meat in a bowl and add the eggs, 1 tablespoon of breadcrumbs, the pine nuts, the drained and dried raisins and the zest of only 1 orange. Mix all the ingredients well, until you obtain a homogeneous mixture, and, with the palm of your hands, form meatballs which you will roll several times in the breadcrumbs. Finally, place them in a baking tray greased with olive oil and continue cooking for about 15 minutes, turning them occasionally. In the meantime, squeeze the oranges and heat the juice obtained in a saucepan, add the butter and, stirring, let it thicken for a few minutes. Serve hot meatballs sprinkled lightly with the sauce.