Polpettine Alla Griglia (Sicilian Lemon Grilled Meatballs)
photo by gemini08
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
15 Meatballs
ingredients
- 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
- lemons or orange juice
directions
- 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).
- 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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Reviews
-
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.
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