Best Polpettine Alla Griglia Sicilian Lemon Grilled Meatballs Recipes
POLPETTINE - ITALIAN HOUSEWIFE'S MEATBALLS
Zia Tea, my Italian aunt, used to make meat balls when she had left over meat which did mot make another meal for the family. She stuffed it in her meat grinder, ground it and then added raw ground meat. She was not wealthy in terms of money, so she had plenty of fruit, veggies and herbs from her wildly growing garden, but could not afford to buy lots of meat and especially no costly cuts of meat. My mother, studying in Rome during the late 1950s and early 1960s, used to spend her holidays with zia Tea, whose husband worked as a fisher, and they were quite poor but shared everything they had with my mother. The meat they occasionally had was cheap horses' meat and the fish mostly salted codd which lay around in the kitchen cupboard. When I was a child, zia Tea and her husband run a pet store and had some more money, but not much. No more horse meat and salted codd, but some inexpensive beef or pork cuts, thinly sliced turkey or sometimes one of the rabbits from the pet store. Stocking up the left over meat which she ground for polpettine, she used whatever was on sale at the local butcher's, so it was never exactly the same polpettine. But they were the best I ever had in my life! You can use every kind of ground meat you like and adapt the amount of garlic to your taste. She didn't use a lot so that the lemony flavor and the sage and celery were not overwhelmed.
Provided by Mia in Germany
Categories Meat
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic, celery leaves and potato.
- In a mixing bowl combine ground meat, bread crumbs, grated lemon peel, salt, chopped garlic, sage and celery leaves, potato, two tablespoons olive oil and the egg.
- Knead like bread dough and slowly add some milk to make a soft dough.
- The meat dough should be smooth and homogenous.
- Shape into 2 inch meatballs, flatten to about 1 1/2 inch thickness and fry in olive oil until golden brown.
- My aunt served them with a salad of cooked green beans and potatoes, seasoned with nothing but salt, pepper and savory and drizzled with olive oil.
GRILLED ITALIAN MEATBALLS
I started making these in the Spring of 2006 when we moved to a new house and I found a meat market with the best Italian sausage I have ever had. The sausage I use already has red and green bell peppers and diced onions in it. It is the only stuff I buy now. I cook on a charcoal grill, and it really adds to the overall flavor in a way gas just could not. Prep time does not include the time it takes for charcoal to ash over. The lid should be closed the whole time unless turning or moving the meatballs.
Provided by Morrison
Categories Pork
Time 50m
Yield 20-25 meatballs
Number Of Ingredients 10
Steps:
- Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
- If using charcoal- build your fire and make it low-medium heat, about 225-250°F Coat the grates with oil or non-stick spray.
- Shape mixture into balls slightly smaller than a baseball, but bigger than a golf ball and then set them aside. UPDATE: I started using a 1/4 cup measuring cup to scoop the mixture and it makes the meatballs just the right size.
- Pour half of the sauce in a grill (oven) safe stock pot or roasting pan that will be large enough to hold all the meatballs. Place the pot/pan on the grill away from the direct heat when the fire is ready.
- When the grill is ready place the meatballs directly over the heat and sear on both the top and bottom for 3-5 minutes per side.
- When you are done searing the meatballs, place them away from the direct heat (I have a top rack on my grill and place them here).
- Let them cook for 5-8 more minutes or until the meatballs are firm, but not fully cooked and then place all the meatballs in the pot/pan and place that directly over the heat source.
- Cook for an additional 8-10 minutes or until the internal temperature reaches 155-160 degrees F (you could also cut a meatball in half to make sure that the meat is no longer pink in the middle).
POLPETTINE ALLA GRIGLIA (SICILIAN LEMON GRILLED MEATBALLS)
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.
Provided by Satyne
Categories Meatballs
Time 30m
Yield 15 Meatballs
Number Of Ingredients 9
Steps:
- 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.).
SICILIAN MEATBALLS
Make and share this Sicilian Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 425°.
- Place the torn bread in a small bowl and pour the milk over it; set aside to soak.
- Place a roasting pan on the counter; add a healthy drizzle of oil, about 1 tablespoon.
- Add the canned tomatoes to the pan and crush with a potato masher or a wooden spoon.
- Season the tomatoes liberally with salt and pepper.
- In a large bowl, using your hands, combine the ground sirloin, the remaining tablespoon oil, the garlic, parsley, oregano, red pepper flakes, allspice, Parmigiano-Reggiano, pine nuts, currants, egg, and salt and pepper.
- Squeeze out the excess milk from the soaking bread (it should be loose and in small pieces), then add it to the meat mixture; discard the milk.
- Form the meatball mixture into 12 baseball-size balls, each about 3 inches in diameter, and place them in the roasting pan, nestling them into the tomatoes.
- Roast until the meatballs are brown and cooked through, about 30 minutes.
- Place the ciabatta, unwrapped, in the oven to heat when the meatballs are just about done.
- Tear the warm, crusty bread into large pieces.
- Remove the meatballs from the oven and arrange the torn pieces of bread in and around the meatballs and sauce.
- Stir the ricotta cheese together with the basil, season with salt and pepper, and pass at the table.
- Complement each serving of 2 large meatballs with 2-3 tablespoons of cool ricotta spooned along side.
SICILIAN MEATBALLS
Family recipe that goes way back. My mother said her uncle would always take a little of the meat and fry her a "hamburger" in the skillet as the rest were in the oven. It's a lot of work, but the results are way worth it. If you are going to make this, make a bunch and freeze it!!!! LOL
Provided by Doxie lover in the
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mince or press the garlic, and chop the parsley into fine pieces (or you can cut the measurement and use dried parsley flakes).
- Grate the onion and place in a bowl.
- Add all of the ingredients above, except for the olive oil, and mix together in the bowl.
- Form balls into the size of golf balls and then dip your hand (or brush) in the oil and then rub it on the balls.
- Place on cookie sheet and brown at 350 degrees for 20 minutes.
- I usually add these to my marinara sauce, but you can eat them many other ways as well!
Nutrition Facts : Calories 518, Fat 34.4, SaturatedFat 11.1, Cholesterol 140.5, Sodium 504.2, Carbohydrate 17, Fiber 1.4, Sugar 2.3, Protein 33.4
LEMON GRANITA
Categories Dessert Freeze/Chill Kid-Friendly Low Sodium Wheat/Gluten-Free Lemon Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
- In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
- For eastern-Sicilian granita:
- Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
- For western-Sicilian granita:
- Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
LEMON MEATBALLS
Make and share this Lemon Meatballs recipe from Food.com.
Provided by Barenakedchef
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 12-inch skillet, heat 2 tablespoon of the oil over medium high heat.
- Add onion and garlic; cook 3-4 minutes or until softened, stirring occasionally.
- Remove from heat and set aside.
- In a large bowl, combine beef, eggs, breadcrumbs, parsley, salt, pepper and the onion mixture; mix well.
- Form into 18 meatballs.
- In the same skillet, heat remaining 3 tablespoons oil over medium heat.
- Add the meatballs and cook 15-20 minutes or until beef is no longer pink inside, turning occasionally.
- While the meatballs are cooking, prepare spaghetti according to package directions, drain and arrange on serving platter.
- Cover with aluminum foil to keep warm.
- When meatballs are cooked, arrange them on top of spaghetti; add lemon juice to the skillet and stir to scrape drippings from the bottom of the pan; pour over meatballs and spaghetti.
- Sprinkle meatballs with parsley and lemon peel in desired, and serve.
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