Polpettine in Agrodolce

A perfect blend of savory and sweet, these Polpettine in Agrodolce are made with zesty orange and aromatic mint. Simmered in a tangy sauce with raisins and onions, they’re a Sicilian twist that’s sure to impress at any dinner table.

By Giovanni Siracusa

@unpezzoditalia

November 26, 2024

Polpettine in Agrodolce

By Giovanni Siracusa

Ingredients

For the Meatballs:
1/2

pound grass-fed ground beef
1/2

pound ground pork
2

large eggs
100g

breadcrumbs
50g

grated Pecorino Romano
2

tablespoons chopped pine nuts
Fresh mint, chopped (plus extra for garnish)
Zest of ¼ orange
Salt and pepper, to taste
Flour, for coating
For the Sauce:
1

sliced onion
1/2

cup white wine vinegar
40g

sugar
Handful of raisins (black and golden)
Olive oil, for frying
For Garnish:
Strips of orange peel
Fresh mint, chopped

Instructions

TOTAL TIME

40 minutes

4 servings

Golden, tender, and packed with flavor, these Polpettine in Agrodolce are a delightful balance of savory and sweet. They’re a must-try for lovers of Sicilian cuisine!

A top view of ingredients on a table, including ground meat, eggs, an onion, parsley, mint, cheese, breadcrumbs, chopped nuts, raisins, and an orange. Two candles and a festive tablecloth are also visible.

STEP 1

Mix the ground beef, ground pork, eggs, breadcrumbs, Pecorino Romano, chopped mint, orange zest, pine nuts, salt, and pepper in a large mixing bowl until well combined.

A glass bowl filled with a mixture of raw ground meat, herbs, and seasonings sits on a white surface. The mixture appears ready to be shaped for recipes like meatballs or meatloaf.

STEP 2

Roll the mixture into small meatballs, about the size of a walnut. Lightly coat each meatball in flour.

A round metal tray filled with several powdered sugar-coated balls, likely homemade sweets or cookies, arranged on a white surface. Some powdered sugar is scattered on the tray and surface.

STEP 3

Heat a generous amount of olive oil in a large frying pan over medium heat. Add the sliced onions and sauté until slightly softened. Add the meatballs and sear them on all sides until golden brown.

Meatballs cooking in a black skillet with sliced onions, orange peel, and herbs, set on a stovetop in a modern kitchen with fresh ingredients in the background.

STEP 4

In a small bowl, mix the white wine vinegar with the sugar until dissolved. Add this mixture to the pan, along with the raisins. Stir gently to coat the meatballs evenly in the sauce.

STEP 5

Cover the pan and reduce the heat to low. Cook for 10–15 minutes, or until the liquid has evaporated and the meatballs are fully cooked through.

STEP 6

Finish with strips of orange peel and a sprinkle of fresh mint. Let the dish rest for a few minutes to allow the flavors to meld together.

Serve as an appetizer or main course, and pair with a glass of Gratsi White wine for a true Sicilian experience. Buon appetito!

Polpettine in Agrodolce

Polpettine in Agrodolce