POLPETTE ALLA SICILIANA – SICILIAN STYLE MEATBALLS
Recipe n. 28
When I first started this blog, I wanted to make recipes available to you from my knowledge of Sicilian cuisine. I admit I have gotten lost on the way lately, as I started to experiment in the kitchen with different types of cuisine and other ways of cooking (or not cooking at all with the raw diet), but deep inside me there is something about my way of cooking which is rooted and will never leave me- my Sicilian influence. So here I am again with a typical sicilian recipe which has two basic ingredients very common in sicilian recipes, with an ancient influence from arabic cuisine: ‘passolina e pinoli ‘, pine nuts and raisins. When combined together they often represent the key ingrendients of the most famous sicilian recipes. Today I want to show you how we make meatballs in Sicily.
- 1lb ground lean beef (grass fed and no antibiotics)
- 1/4 cup of ‘passolina e pinoli’/ raisins and pine nuts (better if you can use currants soaked in water for a few minutes )
- 1 egg
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs soaked in milk for a few minutes
- 1/2 onion finely chopped or grated
- chopped parsley
- salt and pepper
- olive oil
Mix all the ingredients in a bowl until they are well combined (but do not overdo the mixing). Using both hands start rolling the meatballs between the palms of your hands. I like to make my meatballs small like single bites, but you can make them any size you like. After you have obtained several meatballs you have different options about how to cook them. You could heat a few spoons of olive oil in a large pot and then place the meatballs gently inside and let them brown on both sides and then add your favorite home made tomato sauce and cook everything together for about 20 to 30 minutes over medium/low heat. Or if you prefer a ligher version, instead of frying them in the olive oil, you could bake them for 20 min in the oven and then put them in the pot with the sauce to finish cooking them, or place the meatballs directly the way they are while the sauce is still cooking. Whatever your preference is you’re going to love them. It’s one of the few ways to get my ‘meat reluctant child’ to eat meat, and he really really likes them!