(3) Polpette Alla Siciliana Recipe
Tomato Sugo, Parmigiano, Currants & Toasted Pine Nuts
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Ingredients
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Ingredients for Polpette Alla Siciliana
Method
Instructions for Preparing Polpette Alla Siciliana
- 1
Make the Meatballs
In a large bowl, combine the ground beef, breadcrumbs, grated Parmigiano, currants, toasted pine nuts, minced garlic, chopped parsley, egg, salt, and black pepper. Mix everything until well combined.
- 2
Form the Meatballs
Shape the mixture into small balls, approximately the size of a golf ball, and set them aside on a plate.
- 3
Brown the Meatballs
In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, cooking until they are browned on all sides. Remove the meatballs and set them aside.
- 4
Prepare the Tomato Sugo
In the same skillet, add the canned crushed tomatoes, dried oregano, and red wine vinegar. Stir to combine and bring the mixture to a simmer.
- 5
Simmer the Meatballs
Return the browned meatballs to the skillet, cover, and let them simmer in the tomato sugo for about 20 minutes, or until cooked through.
- 6
Serve
Serve the polpette alla siciliana hot, garnished with additional grated Parmigiano and a sprinkle of parsley if desired.
