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.

SERVES 4