Polpettine in Agrodolce Di Gangivecchio (Sweet Sour Meatballs)
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 453.59 g ground veal
- 1 large egg
- 236.59 ml fresh breadcrumb
- 29.58 ml fresh Italian parsley, chopped
- 36.97 ml fresh pecorino cheese, grated
- salt & freshly ground black pepper, to taste
- 59.16 ml olive oil
- 2 medium onions, thinly sliced
- 44.37 ml red wine vinegar
- 22.18 ml sugar
- 29.58 ml water
directions
- In a bowl combine the veal, egg, bread crumbs, parsley, and pecorino and season with salt and pepper. Shape lightly into 1-inch balls (about 36).
- Heat 2 tablespoons of the oil in a frying pan. Cook the veal balls over medium heat until brown all over and just cooked through, about 12 minutes. Transfer to a plate lined with paper towels to drain.
- Add the remaining 2 tablespoons of oil to the pan and stir in the onions. Season with salt and cook over medium-low heat until the onions are limp, about 15 minutes, stirring often. Don't let the onions brown.
- Stir in the vinegar, sugar, and water.
- Return the meatballs to the pan and gently turn to coat them lightly in the sauce. Cover and cook over medium-low heat for 5 minutes, shaking the pan frequently. Transfer to a serving dish and cool. Serve at room temperature.
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