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.
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Lottie Long
[email protected]I can't wait to try these meatballs.
Ian Francis
[email protected]These meatballs are the best I've ever had!
Sahib Jee
[email protected]I'm definitely going to make these meatballs again.
Terry Mcmillan
[email protected]These meatballs are a great party food.
Arturo Romero
[email protected]I've never been a big fan of meatballs, but these are amazing!
Logan Nogas
[email protected]These meatballs are a great way to get kids to eat their vegetables.
Lois Isimhanze
[email protected]I've made these meatballs with ground beef, turkey, and pork, and they're all delicious.
Aurora Ruiz
[email protected]These meatballs are a great way to use up leftover meat.
Vlora Vlora
[email protected]I love the way the sweet and sour sauce caramelizes on the meatballs.
Irene Danquah
[email protected]These meatballs are a great appetizer or main course. They're easy to make and always a hit.
Dennis Boyie
[email protected]I've never had meatballs like these before. The sweet and sour sauce is amazing, and the meatballs are cooked perfectly.
Elias Rosas
[email protected]These meatballs are so good! I made them for my family last week, and they loved them. The sauce is especially delicious.
Abolaji Jumoke
[email protected]I love the combination of sweet and sour in this dish. The meatballs are tender and juicy, and the sauce is tangy and flavorful.
Francis Ayodele
[email protected]I've made these meatballs several times now, and they're always a crowd-pleaser. They're so easy to make, and the flavor is out of this world.
Ewan Prinsloo
[email protected]These meatballs were a hit at our dinner party last night! The sweet and sour sauce was the perfect balance of flavors, and the meatballs were cooked to perfection.