Sweet and Sour Meatballs Sicilian. The have you ever tried? They are delicious! The sweet and sour meatballs are a typical Sicilian dish that crosses the island from Palermo to Messina. The prepared my grandmother, Palermo, But even my aunts messinesi Thoroughbred. The principle is that of Sicilian sweet and sour: a sauce made with celery, Onion, capers and tomatoes (You can also add green olives if you like) blended with red wine vinegar and sugar.
Variations depend on seasonal vegetables: in summer are delicious with the addition of peppers, but also of Eggplant (Fries of course). I prefer to use the beef, but remember to have eaten sweet and sour meatballs made with pork and I found great. The dose of vinegar that we tell you is pretty light, I confess that I put at least twice, But if you're not used to the bittersweet or don't like strong flavors I would suggest you don't overdo. Prepare the meatballs in sweet and sour Sicilian with a day in advance, so that the flavors can blend and the bittersweet release all its scent, and serve warm, not very hot. Obviously the liner is a must. Remember to have a look at all my RECIPES OF MEATBALLS and my SICILIAN RECIPES sweet and savoury. Have a nice day!
400 grams of ground beef
salt and pepper
100 grams of breadcrumbs soaked in a little milk
1 large whole egg
a clove of garlic, finely chopped
100 grams of shredded PDO Parmigiano reggiano or 60 grams of parmesan and pecorino 40 Dop
chopped parsley as required
breadcrumbs, just enough to lightly coat the meatballs
peanut oil for frying, to taste
FOR THE SAUCE AND SOUR:
two red onion of Tropea
3 sticks of celery
a handful of capers
400 grams of chopped tomatoes in pieces
extra virgin olive oil, to taste
Salt, to taste
Chili, to taste
60 ml red wine vinegar
3 teaspoons of caster sugar
Prepare meatballs: in a bowl put the ground coffee, the breadcrumbs soaked in milk and well squeezed, the slightly beaten egg, chopped garlic and parsley and grated cheese, a pinch of salt and freshly ground black pepper. Mix until you get a homogeneous mixture, adjust salt if necessary and put the dough for the meatballs in the refrigerator for 30 minutes.
After the rest time of the dough, with slightly dampened hands shape the meatballs round and of similar size, dip them in breadcrumbs seasoned with a pinch of salt and FRY in peanut oil (at a temperature of 160 degrees, If you are a meat thermometer) until golden brown. Set aside.
Clean the onion, cut into slices and then chop it roughly. Peel celery eliminating the wires and cut it into pieces not too small. Unsasing capers under water.
Pour a little extra virgin olive oil and a little water in a pan and add the onion and celery. Let them stew and, When they become translucent, Add the capers, the chilli and the tomato pulp. Add salt and cook everything until a thick sauce. Season with salt and pepper. Arrange the fried meatballs to the Pan, stir in the sauce and cook covered over low heat for 5 minutes. Pour red wine vinegar into a glass, Add the sugar and stir until the sugar has melted. Pour the vinegar over the sauceballs and cook for 10 minutes or until the vinegar is completely shaded. I suggest you prepare these sweet and sour meatballs in advance, even a day, and keep them in the refrigerator by heating it over a very low heat before serving. Only in this way will the sweet and sour express itself at its best. Bon appétit!