Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds (1 k) boned veal or pork, ground.
- 5 ounces (125 g) pecorino Siciliano (if possible the variety with pepper corns in it, if not a mild Romano), freshly gra
- 1 cup bread crumbs, moistened in milk and then squeezed dry
- 3 eggs
- 2 tablespoons minced parsley
- 1 clove garlic, minced
- Salt & pepper
- Organically grown lemon or orange leaves, lightly oiled
- Wooden toothpicks
Preparation:
Combine all the ingredients except the leaves in a bowl and mix well. Roll the meat mixture into balls a little smaller than a ping pong ball, flatten them slightly, wrap a leaf around each, and hold the leaf in place by sticking it with a toothpick. When you have finished making your meatballs, grill them to taste.Some people also include grated lemon or orange zest or juice (or both) in the filling.
