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 grilled meatballs are, 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.
Some people also include grated lemon or orange zest or juice (or both) in the filling.
