Home » Sicilian tomato tuna meatballs

Sicilian tomato tuna meatballs

by Ada Parisi
16936 views 5 min read
Polpette di tonno al pomodoro, ricetta siciliana facile e golosa

Sicilian tomato tomato sauce tuna meatballs. These meatballs nobody can resist: the recipe is my grandmother. Flavored with fresh mint, pecorino cheese, raisins and pine nuts. First of all,, the FRY in oil to give a delicious crust and then bake it in the sauce so that they become soft. The aroma of mint and the sweetness of the raisins, combined with the spicy chili and garlic do the rest. The accompany with an aromatic rice boiled, to give a modern touch to the dish, but pointless ramble: the classic Bootie in Gravy, with a slice of country-style bread, casareccio, best if toasted and seasoned with salt and good oil, should be done and can't be beat. I remember my grandmother often making Sicilian tomato tuna patties in a nice coccio pan. For me it was a big party every time I sat at the table in front of those delicious fish balls! Of the rest, I love all the meatballs and, for that, I have a lot of RECIPES OF MEATBALLS on the site.

You know by now that usually don't use tuna but I prefer the yellow fin variety, the tuna, the fish or the long wing. This time I bought the fresh tuna for two reasons: the main one is that, According to the latest figures from dell’ICCAT, the fishing quota for bluefin tuna of the Mediterranean Sea has been raised because the population of bluefin tuna is on the rise. Then, I treated myself to the purchase. The second reason: I really wanted to feel the taste of Grandma's meatballs. If you want, though, You can replace the tuna with sardines, and the result will still be excellent. If you like tuna even try tuna and sour Sicilian, with caramelized onions and mint. And have a look at all my SICILIAN RECIPES. Have a good day!

Polpette di tonno al pomodoro, ricetta siciliana facile e golosa

TUNA MEATBALLS IN TOMATO SAUCE (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

700 grams of fresh tuna

1 clove garlic

fresh mint as required

60 grams of bread crumbs

50 grams of grated pecorino cheese Dop

pine nuts and raisins just enough

1 egg

salt and pepper

breadcrumbs to coat the meatballs

oil for frying

for the sauce

extra virgin olive oil

2 cloves of garlic

750 grams of peeled tomatoes or tomato puree

raisins and pine nuts as required

Salt

a pinch of cayenne pepper

fresh mint as required

Procedure

Put the bread in a bowl and sprinkle with a little mineral water. Clean the tuna skin and any bones. Chop the tuna with a knife (I prefer not to whip because I love that the meatballs are too homogenous consistency, But if you want you can just chop it with the mixer). Finely chop the Mint and garlic and, coarsely, raisins and pine nuts. In a bowl, put the tuna, Mint, garlic, raisins, pine nuts, pecorino cheese, beaten egg and cream soaked bread. Work with your fingertips until the mixture is homogeneous. Season with salt and pepper. Make the dough for 15-30 minutes in the refrigerator.

With hands slightly wet, form round dumplings and as big as a ping-pong ball; pass the Meatballs in breadcrumbs lightly salted; FRY in peanut oil for one minute: must only Brown because they finish cooking in the sauce. Set aside.

Prepare the tomato sauce: clean the garlic and fry it in a pan without making it darken. Combine chopped mint leaves, the chili, the raisins and pine nuts; then add the tomato. Season with salt, Deglaze with white wine and allow to evaporate the alcohol part. Cook for five minutes; then add the meatballs, cover and cook for 10 minutes, until the sauce will not be dense and flavorful. I suggest you prepare these meatballs with a few hours in advance and then warm up all over very low heat: are going to be even tastier. The aromatic rice type usually accompany jasmine or basmati, simply boiled. Bon appétit!

MATCHING: Franciacorta DOCG Brut Rosé Cantine Barone Pizzini. A pink classic method, produced with Pinot Noir, combining a nice sour plot a discreet body. After fermentation, This wine is matured for six months in barrique and steel, then refines in bottle on yeast for between thirty and forty months. Ribes, Blueberry and pink are the main fragrances, accompanied by a flavor that makes the combination with these meatballs pleasant.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

11 comments

Sabrina October 9, 2015 - 14:01

Awesome!!! Indeed ,to put it as my baby, strabuone!! And said to him that don't like fish…

Reply
Ada Parisi October 9, 2015 - 14:52

But thanks Sabrina!!! And thanks to your child, This compliment coming from him who does not like the fish is even more pleasing! A warm greeting, ADA

Reply
Ilaria July 2, 2015 - 13:37

ADA, Sorry, If we take the https://www.sicilianicreativiincucina.it/polpo-allalgherese/ you say it's okay? Or tomato in both dishes is excessive?
Otherwise, After the meatballs what do you recommend? Something not too complicated because I come back from the office at 6 pm and have little time :(
grazieeeeeeeeeeeeeeeeeeee <3

Reply
Ada Parisi July 2, 2015 - 13:40

Hi Ilaria watch are two different dishes, in a tomato is cooked and the other is raw so I would say they are okay. Then one is hot and the other cold. If you want to match something with the Octopus but without the tomato trying that with potatoes that are here: https://www.sicilianicreativiincucina.it/insalata-di-polpo-con-patate-e-salsa-al-prezzemolo/ Let me know!!!

Reply
Ilaria July 2, 2015 - 13:43

View! ;) but I wanted to try something different, Octopus and potatoes we eat often. I try the algherese! Tomorrow I'll tell you!! Thanks for everything, a hug

Reply
Ada Parisi July 2, 2015 - 14:24

Then have fun! Appearance news!

Reply
Rosy July 1, 2015 - 14:28

I like this one, I will try soon.
Thanks Ada

Reply
Ada Parisi July 1, 2015 - 14:29

Thank You Rosy! If you don't find the tuna trial with sardines, My grandmother did with this recipe of pilchards rissoles of which I will never forget the taste…

Reply
Ilaria July 2, 2015 - 11:51

Hello, Dear Ada,
I usually have a lot of difficulty cleaning fish :( if I had to use canned tuna, ruin the recipe?
Thanks!!

Reply
Ada Parisi July 2, 2015 - 11:58

Ilaria no canned tuna is impossible, would be horrendous! But you don't have to worry about clean fish: you go from the fishmonger and let me give you a slice of fresh tuna and you will see that there is nothing to clean, usually sell the thread already clean from skin and Central bone. The tuna has thorns generally and then you will have no difficulty. Grind it with a knife and you'll see that it will only take a minute, It's like chopping a beef steak. Let me know! ADA

Reply
Ilaria July 2, 2015 - 11:59

I try!!! Thanks :)

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.