Sicilian Sweet and sour meatballs

Sicilian Sweet and sour meatballs

500g (15 ounces) minced beef
7g (1 1/2 teaspoons) salt
Pepper to taste
80g (3 ounces) caciocavallo cheese, grated
1 Tablespoon of Parmesan Cheese
50g (3 1/2 tablespoons) fine breadcrumbs
1 egg
1 clove garlic, finely chopped or grated
750ml (3 cups) peanut oil for frying
½ Cup of Milk
100 g (14 onces) of stale bread
15g (1 tablespoon) flat-leaf parsley, chopped
2 Tablespoon of flour

For The Sauce

35 g of concentrated tomato sauce
3 Tablespoon of Bianca Sweet White Vinegar
1/2 white onion, finely chopped
extra virgin olive oil
20 g of Pine nuts
20 g of Sicilian Passolina

Suggested match

Bianca

Sweet White Vinegar

cad.

Method

Put the stale bread in milk and leave for 10 minutes and then rinse it.

Place the beef, stale bread, salt, pepper, cheese, parsley and egg in a bowl. Mix together with a wooden spoon until the mixture is amalgamated. It should be thick enough to mould into meatballs. If not, add a few more breadcrumbs.

Divide the mixture into equal portions and mould them into meatballs with some flour.
Put the peanut oil for frying in a high-sided saucepan so that it’s about 4cm (1 1/2 inches) deep. Place it over a gentle heat until a few small bubbles begin to rise.
Fry the meatballs in small batches of about 5 for 6 minutes each. Remove them with a slotted spoon and place on paper towels to dry. Leave them to cool until they can be handled.

For the sauce

Put the Extra Virgin Olive Oil in a high-sided saucepan and add the white onion, finely chopped and add half cup of water. When water will be evaporated and the onion will be brown, add Pine nuts and Sicilian passolina and mix together to balance tastes. Then add concentrated tomatoes and continue to mix.

Add some warm water and salt and pepper to taste.
Add fried meatballs, bring to the boil, then turn the heat right down and simmer, covered, for about 10/15 minutes.

Add 3 tablespoons of Bianca Sweet White Vinegar and leave on the heat other 1-2 minutes.

Place the meatballs and sauce in a large serving dish and sprinkle more chopped parsley.

Recipe created for Carandini by Viviana Dal Pozzo of @cosatipreparopercena

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Bianca.

Sweet White Vinegar