Best 5 Polpettine In Agrodolce Di Gangivecchio Sweet Sour Meatballs Recipes
Indulge in the tantalizing flavors of Polpettine in Agrodolce di Gangivecchio, also known as Sweet and Sour Meatballs, a traditional Italian dish that combines sweet, sour, and savory notes in perfect harmony. These succulent meatballs are lovingly handcrafted with a mixture of ground beef and pork, seasoned with aromatic herbs and spices, then gently simmered in a delectable sauce made from tangy tomatoes, sweet vinegar, and a touch of sugar. The result is an explosion of flavors that will tantalize your taste buds and leave you craving for more. This article presents two variations of this classic recipe: the traditional version and a vegetarian alternative made with tofu, ensuring that everyone can savor the goodness of these sweet and sour meatballs.
Check out the recipes below so you can choose the best recipe for yourself!
POLPETTINE IN AGRODOLCE DI GANGIVECCHIO (SWEET SOUR MEATBALLS)
This recipe is from the restaurant located in Gangivecchio, the 600-year-old Tornabene family home in Sicily. In Italian, antipasti literally means "before the meal." Appropriately enough, antipasti are small portions of foods that are served as a tantalizing overture to the fundamental courses in a menu. At Gangivecchio, they typically serve three or four of an assortment of antipasti rustici. A small amount of each antipasto is arranged on individual plates for every diner. In Sicily, until the last several decades, antipasti were served only at special celebrations or large functions like weddings and official receptions. Many Sicilians were too poor and too busy to prepare antipasti. Restaurants really invented antipasti, which were and are often still temptingly displayed on a long table containing as many as two dozen or more dishes. These dishes ranged from stuffed vegetables to marinated seafood, usually served at room temperature.
Provided by Member 610488
Categories Veal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine the veal, egg, bread crumbs, parsley, and pecorino and season with salt and pepper. Shape lightly into 1-inch balls (about 36).
- Heat 2 tablespoons of the oil in a frying pan. Cook the veal balls over medium heat until brown all over and just cooked through, about 12 minutes. Transfer to a plate lined with paper towels to drain.
- Add the remaining 2 tablespoons of oil to the pan and stir in the onions. Season with salt and cook over medium-low heat until the onions are limp, about 15 minutes, stirring often. Don't let the onions brown.
- Stir in the vinegar, sugar, and water.
- Return the meatballs to the pan and gently turn to coat them lightly in the sauce. Cover and cook over medium-low heat for 5 minutes, shaking the pan frequently. Transfer to a serving dish and cool. Serve at room temperature.
SWEET-AND-SOUR MEATBALLS
These meatballs can also be made with ground venison instead of the ground beef - they're delicious either way! The recipe is great for parties or other social gatherings because it's simple to make and can easily be doubled.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.
Nutrition Facts : Calories 294 calories, Fat 9g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 637mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 20g protein.
SWEET & SOUR MEATBALLS
We serve these every new years when we have a neighborhood gathering. They always go over well. I could only guess at the prep time and serving sizes, but I am close.
Provided by Nimz_
Categories Meat
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- MEATBALLS: Combine all ingrediants, mix.
- Shape into 1" meat balls, brown in butter over medium heat.
- Drain.
- SAUCE: Combine all ingrediants except pepper and pineapple.
- Cook until thickened and clear, stirring constantly.
- Add pineapple.
- Pour over meatballs in large casserole.
- Bake at 300 degrees for 40 minutes.
- Add green pepper 10 minutes before removing.
Nutrition Facts : Calories 381, Fat 18.9, SaturatedFat 6.9, Cholesterol 100.8, Sodium 501.1, Carbohydrate 33.1, Fiber 1.2, Sugar 25.1, Protein 18.7
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.
THE BEST SWEET AND SOUR MEATBALLS
An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!
Provided by KIMMY D
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
- In a large skillet over medium heat, gently brown the meatballs and set aside.
- In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 67.1 g, Cholesterol 122.4 mg, Fat 16.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 6.4 g, Sodium 815 mg, Sugar 55.4 g
Tips:
- Use high-quality ingredients. The better the quality of your ingredients, the better your meatballs will taste. Use fresh, organic vegetables and herbs whenever possible.
- Don't overmix the meat. Overmixing the meat will make the meatballs tough. Mix the meat just until it is combined.
- Use a light touch when forming the meatballs. Don't pack the meat too tightly, or the meatballs will be dense and heavy.
- Brown the meatballs before cooking them in the sauce. Browning the meatballs will help to keep them moist and flavorful.
- Use a variety of vegetables in the sauce. This will add flavor and texture to the dish.
- Simmer the meatballs in the sauce for at least 30 minutes. This will allow the flavors to meld and the meatballs to become tender.
Conclusion:
Polpettine in Agrodolce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and flavorful and the sauce is tangy and sweet. This dish is sure to be a hit with your family and friends.
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