Sicilian Sweet and Sour Meatballs consist of my mother's basic meatball recipe combined with a simple savory sauce of vinegar and sugar. Serve as antipasto or second course.
Course antipasto, Main Course
Cuisine Sicilian-Italian
Keyword sweet and sour meatballs, Sicilian sweet and sour meatballs
3cupsbread crumbs from day old breadcrusts removed and torn into small pieces
1cupmilkor combination of milk and water
500gramsground meat triobeef, pork and veal (just over 1 lb)
3/4cupgrated Parmigianoand Pecorino cheese combination (or only or the other if you prefer)
1/4cupfreshly chopped parsleyplus extra for serving
1clovegarlicfinely minced
1largeegg
1tbspolive oil
3/4tspsalt
freshly ground pepperto taste
For the sweet and sour sauce
3tbspolive oil
1largeonionfinely diced
pinch red pepper flakes
3/4cupred wine vinegar
2tbspgranulated sugar
freshly chopped parsleyto garnish
Instructions
For the meatballs
Place the bread crumbs in a medium sized bowl, pour milk over them and toss to combine. Set aside.
Preheat oven to 375 degrees F and prepare a baking sheet by covering with parchment paper.
In a large bowl combine the ground meat, cheese, parsley, garlic, eggs, olive oil, salt and pepper.
Squeeze excess milk from the bread crumbs and add to the meat mixture. Use your hands to combine all the ingredients.
Shape into approximately 24 meatballs and place on the prepared pan. Bake for 15 minutes,
For the sweet and sour sauce
Meanwhile, in a large deep skillet heat the olive oil and sauté the onion until soft, 5-6 minutes, on medium heat. You don't want to brown the onions. Add red pepper flakes, optional.
In a small bowl stir together red wine vinegar and sugar. Add to the skillet and bring to a boil.
Add the baked meatballs to the sauce and carefully toss to coat. Lower to a simmer, loosely cover with a lid and cook for 10 minutes.
Transfer meatballs to a serving plate and spoon the sauce over them. Sprinkle with fresh chopped parsley. .Serve hot or at room temperature.
Notes
Add raisins and pine nuts, very typical Sicilian ingredients, to your meatballs for extra flavor and texture.
Enjoy these meatballs hot or at room temperature.
Serve them as antipasto (appetizer) or second course along with a side vegetable.
Leftovers keep well refrigerated for up to 3 days.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.