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

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%)
522mg (52%)
4mg (7%)
112mcg RAE (4%)
400mg
47mg
35g
6g
1g
21g
134mg (45%)
1136mg (47%)
11g (55%)
28g (43%)
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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
baked-explorations Baked Explorations
by Matt Lewis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-masala American Masala
by Suvir Saran
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?