Sweet & Sour Sicilian Meatballs

October 15, 2018

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

Ingredients

• 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

Method

• 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.

 

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