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!
MEATBALLS AND SOUR TO SICILY
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INGREDIENTS
- FOR MEATBALLS:
- 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
PROCEEDINGS
Prepare meatballs: in a bowl put the ground coffee, the breadcrumbs soaked in milk and well squeezed, the egg slightly beaten, garlic and parsley and grated cheese, a pinch of salt and freshly ground black pepper. Mix until you get a homogeneous mixture, adjust the salt if necessary and put the dough for the dumplings in the refrigerator for 30 minutes.
After the interval of rest 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. Desalinize the 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 in a glass, Add the sugar and stir until the sugar has melted. Pour the vinegar over the Meatballs in tomato sauce and cook for 10 minutes or until the vinegar will not be blurred at all. 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 be speaking at best bittersweet. Bon appétit!
