Best Polpettine In Agrodolce Di Gangivecchio Sweet Sour Meatballs Recipes
POLPETTINE IN AGRODOLCE DI GANGIVECCHIO (SWEET SOUR MEATBALLS)
This recipe is from the restaurant located in Gangivecchio, the 600-year-old Tornabene family home in Sicily. In Italian, antipasti literally means "before the meal." Appropriately enough, antipasti are small portions of foods that are served as a tantalizing overture to the fundamental courses in a menu. At Gangivecchio, they typically serve three or four of an assortment of antipasti rustici. A small amount of each antipasto is arranged on individual plates for every diner. In Sicily, until the last several decades, antipasti were served only at special celebrations or large functions like weddings and official receptions. Many Sicilians were too poor and too busy to prepare antipasti. Restaurants really invented antipasti, which were and are often still temptingly displayed on a long table containing as many as two dozen or more dishes. These dishes ranged from stuffed vegetables to marinated seafood, usually served at room temperature.
Provided by Member 610488
Categories Veal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
TANGY SWEET-AND-SOUR MEATBALLS
Tangy sauce, a green pepper and some pineapple chunks transform premade meatballs into something special. Serve them over rice for a satisfying main dish. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. , Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper. , Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.
Nutrition Facts : Calories 389 calories, Fat 19g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 682mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 2g fiber), Protein 11g protein.
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.
SWEET & SOUR MEATBALLS
We serve these every new years when we have a neighborhood gathering. They always go over well. I could only guess at the prep time and serving sizes, but I am close.
Provided by Nimz_
Categories Meat
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- MEATBALLS: Combine all ingrediants, mix.
- Shape into 1" meat balls, brown in butter over medium heat.
- Drain.
- SAUCE: Combine all ingrediants except pepper and pineapple.
- Cook until thickened and clear, stirring constantly.
- Add pineapple.
- Pour over meatballs in large casserole.
- Bake at 300 degrees for 40 minutes.
- Add green pepper 10 minutes before removing.
Nutrition Facts : Calories 381, Fat 18.9, SaturatedFat 6.9, Cholesterol 100.8, Sodium 501.1, Carbohydrate 33.1, Fiber 1.2, Sugar 25.1, Protein 18.7
LITTLE JOE'S SPAGHETTI SAUCE
Little Joe's was a very popular Italian restaurant located just north of the Los Angeles Civic Center. It's now closed and the space is used as a movie set. However, the popularity of this recipe lives on and, years later, is still being requested for publication in the local newspapers. I think it deserves to be immortilized at 'Zaar.
Provided by lynnski LA
Categories Sauces
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large heavy pot.
- Add onion, green pepper, celery and garlic and saute until vegetables are tender.
- Add tomatoes, tomato puree, basil, oregano,and bay leaf.
- Simmer for one hour, stirring frequently.
- Add wine, water, salt and pepper.
- Simmer one hour longer.
- If sauce is too thick, add water.
- When sauce is cooked, add Parmesan cheese and mix well.
Nutrition Facts : Calories 86.2, Fat 4, SaturatedFat 0.7, Cholesterol 0.7, Sodium 426.4, Carbohydrate 10.5, Fiber 2.5, Sugar 5.7, Protein 2.2
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