Sicilian Meatballs in Sweet and Sour Sauce
Sicilian meatballs are moist and delicious and usually made with pork or veal or a combination of both. At one time all beef was imported into Sicily from the mainland. The island land is too arid to support pasturing of cows. And remember that vegetables and fish make up the major part of the Sicilian diet. These meatballs were originally fried in lard so they were nice and crusty, but olive oil is a healthier choice. Form the meatballs into disks for an authentic look. Caciocavallo is said to date back to the 14th century and believed to have originally been made from mare’s milk. Today’s caciocavallo comes from cow’s milk and has a mild, slightly salty flavor and firm, smooth texture when young, about 2 months old. As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata types of cheeses like provolone and mozzarella, which means it has been stretched and shaped by hand. It may be purchased plain or smoked and comes in string-tied gourd or spindle shapes.
- 1 pound ground veal
- 2 eggs
- 4 ounces caciocavallo cheese, grated
- 4 ounces soft bread crumbs
- 1/4 cup minced parsley
- Salt and pepper to taste
- Oil for frying
- Sweet and Sour Sauce or a sauce of your choice
- Mix the meatball ingredients together. Form flat disks with about a quarter cup of the mixture, making them about 2-inches in diameter. Fry the disks in hot oil in a skillet or bake them on a lightly greased baking sheet until browned.
- For The Sauce
- 2 cups prepared tomato sauce
- 1/4 cup white vinegar
- 2 tablespoons sugar
- In a large skillet combine the tomato sauce, vinegar and sugar. Cook over medium heat for 3 or 4 minutes. Transfer the meatballs into the sauce and simmer 5 minutes longer to ensure they are thoroughly heated.
This recipe was featured on Season 18 - Episode 1812.
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