David Rocco

In a mixing bowl, add tuna, egg, breadcrumbs, raisins, pine nuts, parmigiano cheese and wine.

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.

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.

Drizzle balsamic sauce over the meatballs.