Monday, March 19, 2018

Sicilian Meatballs

This is our traditional St. Joseph's Day dinner -
the Italian answer to St. Patrick's Day's 
corned beef and cabbage :)


SICILIAN MEATBALLS

1 lb. ground beef
1 lb. ground pork
3 eggs
1/2 cup breadcrumbs
1 cup golden raisins
1 cup toasted pine nuts
1/2 teaspoon cinnamon
salt and pepper
2 tablespoons olive oil
1 cup vinegar
1 cup sugar
2 tablespoons cornstarch
2 cups water

Combine meats, eggs, bread crumbs, raisins, pine nuts, cinnamon, salt and pepper in a large mixing bowl.
Form mixture into about 24 balls the size of a walnut.
Heat olive oil in a large kettle
Brown meatballs a few at a time, and remove to a holding bowl with a slotted spoon when browned.
When all meatballs have been browned and removed, add vinegar and sugar to drippings in kettle and scrape up browned bits from bottom.
Stir cornstarch into water in measuring cup and whisk into mixture in kettle.
Bring to a low boil, stirring, until mixture thickens.
Lower heat and return meatballs to kettle.
Mix gently to combine and coat meatballs with sauce.
Simmer over low heat 20 - 30  minutes more,
Serve over saffron rice and sprinkle with additional pine nuts if desired.

About 8 servings.
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