Best 2 Polpettine Alla Griglia Sicilian Lemon Grilled Meatballs Recipes
Sicilian Lemon Grilled Meatballs – Polpette alla Griglia: A Culinary Delight from the Heart of Italy
In the vibrant culinary landscape of Italy, Sicilian cuisine stands out with its unique blend of flavors, colors, and aromas. It's a cuisine influenced by the island's rich history, diverse geography, and abundant natural resources. Among the many gems of Sicilian cuisine, Polpette alla Griglia, or Sicilian Lemon Grilled Meatballs, holds a special place. These succulent meatballs, infused with a burst of citrusy lemon flavor, are a testament to the creativity and passion of Sicilian cooking.
Polpette alla Griglia are not your ordinary meatballs. Crafted with a mixture of ground beef, pork, and veal, these meatballs are seasoned with a symphony of herbs, spices, and grated lemon zest. The secret ingredient, however, is the addition of breadcrumbs soaked in milk, which lends a tender and moist texture to the meatballs. Once formed, the meatballs are grilled to perfection, achieving a crispy exterior and a juicy, flavorful interior.
The highlight of this dish lies in the tangy lemon sauce that accompanies the meatballs. Made with fresh lemon juice, olive oil, garlic, and parsley, this sauce perfectly complements the richness of the meatballs. It adds a refreshing and zesty touch that elevates the overall flavor profile.
But wait, there's more! This article doesn't stop at the classic Polpette alla Griglia recipe. It also offers variations that cater to different dietary preferences and taste buds. For those who prefer a vegetarian option, there's a delightful recipe for Vegetarian Polpette alla Griglia made with a combination of chickpeas, lentils, and vegetables. It's a delicious and healthy alternative that doesn't compromise on flavor.
And for those who love a bit of spice, the Spicy Polpette alla Griglia recipe is sure to satisfy. This variation incorporates chili flakes, paprika, and cayenne pepper into the meatball mixture, resulting in a dish that packs a flavorful punch.
No matter which recipe you choose, Polpette alla Griglia is a versatile dish that can be enjoyed as an appetizer, main course, or even as a side dish. Serve it with a side of grilled vegetables, roasted potatoes, or a fresh salad, and you'll have a meal that celebrates the culinary traditions of Sicily.
So, fire up your grill, gather your ingredients, and let's embark on a culinary journey to the heart of Sicily. Polpette alla Griglia awaits, ready to tantalize your taste buds and transport you to the sun-kissed shores of this Mediterranean gem.
POLPETTINE ALLA GRIGLIA (SICILIAN LEMON GRILLED MEATBALLS)
Taken from here = http://www.zonefresh.com.au/component/content/51?task=view uploaded to keep and to share. If you're in Brisbane I highly recommend checking out the link above, the shop has some super yummy things :) Quantity and Time are estimates only, I haven't had a chance to try it out yet.
Provided by Satyne
Categories Meatballs
Time 30m
Yield 15 Meatballs
Number Of Ingredients 9
Steps:
- Combine all the ingredients except the leaves, and make many slightly flattened meatballs small enough that you can wrap each in a leaf (use a toothpicks or skewers to keep them rolled).
- Grill the meatballs until done and squeeze with lemon before serving. (The leaves are not edible, so you may wish to wrap the leaves in a manner that will be quick to unwrap.).
POLPETTINE - ITALIAN HOUSEWIFE'S MEATBALLS
Zia Tea, my Italian aunt, used to make meat balls when she had left over meat which did mot make another meal for the family. She stuffed it in her meat grinder, ground it and then added raw ground meat. She was not wealthy in terms of money, so she had plenty of fruit, veggies and herbs from her wildly growing garden, but could not afford to buy lots of meat and especially no costly cuts of meat. My mother, studying in Rome during the late 1950s and early 1960s, used to spend her holidays with zia Tea, whose husband worked as a fisher, and they were quite poor but shared everything they had with my mother. The meat they occasionally had was cheap horses' meat and the fish mostly salted codd which lay around in the kitchen cupboard. When I was a child, zia Tea and her husband run a pet store and had some more money, but not much. No more horse meat and salted codd, but some inexpensive beef or pork cuts, thinly sliced turkey or sometimes one of the rabbits from the pet store. Stocking up the left over meat which she ground for polpettine, she used whatever was on sale at the local butcher's, so it was never exactly the same polpettine. But they were the best I ever had in my life! You can use every kind of ground meat you like and adapt the amount of garlic to your taste. She didn't use a lot so that the lemony flavor and the sage and celery were not overwhelmed.
Provided by Mia in Germany
Categories Meat
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic, celery leaves and potato.
- In a mixing bowl combine ground meat, bread crumbs, grated lemon peel, salt, chopped garlic, sage and celery leaves, potato, two tablespoons olive oil and the egg.
- Knead like bread dough and slowly add some milk to make a soft dough.
- The meat dough should be smooth and homogenous.
- Shape into 2 inch meatballs, flatten to about 1 1/2 inch thickness and fry in olive oil until golden brown.
- My aunt served them with a salad of cooked green beans and potatoes, seasoned with nothing but salt, pepper and savory and drizzled with olive oil.
Tips:
- If your ground meat is too lean, add a little bit of bread crumbs, grated Parmesan cheese, or olive oil to help keep the meatballs moist.
- Use a variety of herbs and spices to flavor your meatballs. Some popular options include basil, oregano, garlic, and parsley.
- Gently mix and roll the meatballs so they hold together, but don't overwork the mixture, or the meatballs will be tough.
- Cook the meatballs over medium heat so they have time to cook through without burning.
- Serve the meatballs with your favorite dipping sauce, such as marinara sauce, tzatziki sauce, or aioli.
Conclusion:
These Sicilian Lemon Grilled Meatballs are a delicious and easy appetizer or main course that is perfect for any occasion. The combination of ground beef, pork, and veal gives the meatballs a rich and flavorful taste, while the lemon zest and juice add a bright and refreshing flavor. Grilling the meatballs gives them a slightly smoky flavor that complements the other flavors of the dish. Serve these meatballs with your favorite dipping sauce and enjoy!
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