Preparation

• Using your hands, mix together the ground pork, currants, toasted pine nuts, egg, orange zest, salt, pepper and cloves. Shape the mixture into 22 to 24 meatballs – about 1½ tablespoons each. 

• In a large skillet over medium-high heat, warm the olive oil. Place about 8 meatballs in the skillet, leaving space between them, and cook 2 minutes. Flip the meatballs, cover the skillet and cook another 3 minutes. Repeat with remaining meatballs. Serve warm.