Sweet & Sour Sicilian Meatballs

October 15, 2018

Sweet & Sour Sicilian Meatballs

Preparation time: 20 minutes | Cooking time: 1 hour | Serves 6–8


  • 500 g lean veal, minced (ground) twice
  • 150–200 g (1–2 cups) grated pecorino cheese
  • 150 g (2½ cups) fresh breadcrumbs
  • 1 garlic clove, finely chopped
  • 1 tablespoon chopped flat-leaf parsley
  • 2–3 eggs, lightly beaten
  • vegetable oil, for deep-frying
  • salt

For the sauce:

  • 1 onion, chopped
  • 150 g pickled vegetable garnish
  • 80 g (½ cup) sugar
  • 100 ml (½ cup) red wine vinegar
  • 800 g tomato sauce


  • Mix together the veal, pecorino, breadcrumbs, garlic, parsley, eggs and a pinch of salt in a bowl, adding a little water if necessary to make a firm, even mixture.
  • Take a small amount of the mixture at a time and shape into a ball between the palms of your hands, then gently flatten.
  • Pour oil into a frying pan or skillet to a depth of about 10 cm/4 inches and heat.
  • Add the meatballs, in batches if necessary, and cook, turning once, for 10–15 minutes until golden brown on both sides.
  • Remove with a fish slice (spatula) and drain on paper towels.
To make the sauce
  • Transfer 4–5 tablespoons of the oil used to cook the meatballs to a pan and heat.
  • Add the onion and cook over medium-low heat, stirring occasionally, for 8–10 minutes, until golden brown.
  • Add the pickled vegetables and cook for a few minute mores. Mix the sugar with 100 ml (1/2 cup) hot water and stir into the pan with the vinegar and tomato sauce.
  • Taste and add more sugar or more vinegar if necessary.
  • Simmer for a few minutes, then add the meatballs and cook for another 10 minutes.
  • Transfer to a serving dish and serve at room temperature.

Source: 'Sicily' available in store at the Triggerfish Cookshop

About the Book: 'Sicily' is a culinary journey through an island that is unique among the many regions of Italy. Sicily’s position away from the mainland, its blend of Arabic and Mediterranean influences and its sun-drenched climate have led to the evolution of one of the country’s most distinct and exciting cuisines.


Also in Recipes

Champorado (Chocolate Rice Pudding)
Champorado (Chocolate Rice Pudding)

November 29, 2018

This delicious Filipino dessert makes a great winter dessert.

Continue Reading

Turkish Roasted Pumpkin and Red Lentil Soup
Turkish Roasted Pumpkin and Red Lentil Soup

November 15, 2018

The divine aroma of this Turkish soup along with the warmth of  its flavours makes it perfect weekday soul food!

Continue Reading

Chicken Roulades with Sage
Chicken Roulades with Sage

October 29, 2018

Continue Reading

Join our mailing list for exciting offers, recipes and some inspiration!