← Back to Search Results
frying, poaching Italian, Sicily
Gangivecchio's Sweet-and-Sour Meatballs Recipe-2676

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Polpettine Agrodolce di Gangivecchio

Yield: Serves 6

Ingredients

  • 1 pound ground veal
  • 1 large egg
  • 1 cup fresh bread crumbs
  • 2 tablespoons freshly chopped Italian parsley
  • 2½ tablespoons freshly grated pecorino cheese
  • Salt and freshly ground pepper
  • 4 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 3 tablespoons red wine vinegar
  • 1½ tablespoons sugar
  • 2 tablespoons water

Directions

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.


© 2001 Giovanne Tornabene and Gilda Di Paola Tornabene
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

480kcal (24%)
1056mg (44%)
21g
1g
28g (43%)
0g
11g (55%)
13g
2g
134mg (45%)
6g
35g
47mg
400mg
112mcg RAE (4%)
4mg (7%)
522mg (52%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
mom-a-licious Mom-a-Licious
by Domenica Catelli
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
spice Spice
by Ana Sortun
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
baked-explorations Baked Explorations
by Matt Lewis
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-provence-cookbook The Provence Cookbook
by Patricia Wells
martin-yans-china Martin Yan's China
by Martin Yan
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
lidias-italy Lidia's Italy
by Lidia Bastianich
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?