Sicilian sweet and sour meatballs

Procedure

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!