Polpettine Alla Griglia (Sicilian Lemon Grilled Meatballs)

READY IN: 30mins
Recipe by Satyne

Taken from here = http://www.zonefresh.com.au/component/content/51?task=view uploaded to keep and to share. If you're in Brisbane I highly recommend checking out the link above, the shop has some super yummy things :) Quantity and Time are estimates only, I haven't had a chance to try it out yet.

Top Review by gemini08

This is a delicious little appetizer! I have a calamondin citrus tree so when I first read the recipe I loved the idea of wrapping the leaves around little meatballs. I was not sure though when reading the recipe if the leaves might be edible after being grilled, well, unfortunately, they are not! The removing of the leaves is a bit tedious, besides, the meatballs needed a dipping sauce, they are a tad dry on it's own. All in all, this was a tasty and unusual treat, thanks for posting! Made for "My 3 Chefs" tag game; June 2012.

Ingredients Nutrition

  • 1 kg ground pork or 1 kg veal
  • 125 g ground pecorino siciliano cheese
  • 1 cup breadcrumbs, soaked 3 minutes in milk and the excess squeezed out
  • 3 eggs
  • 2 tablespoons minced parsley
  • 1 garlic clove, minced
  • salt & freshly ground black pepper
  • organically grown lemons or orange leaves, rubbed with olive oil
  • Optional

  • grated lemon zest or lemons or orange juice

Directions

  1. Combine all the ingredients except the leaves, and make many slightly flattened meatballs small enough that you can wrap each in a leaf (use a toothpicks or skewers to keep them rolled).
  2. Grill the meatballs until done and squeeze with lemon before serving. (The leaves are not edible, so you may wish to wrap the leaves in a manner that will be quick to unwrap.).

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