Polpettine Alla Griglia Sicilian Lemon Grilled Meatballs Recipes

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POLPETTINE - ITALIAN HOUSEWIFE'S MEATBALLS



Polpettine - Italian Housewife's Meatballs image

Zia Tea, my Italian aunt, used to make meat balls when she had left over meat which did mot make another meal for the family. She stuffed it in her meat grinder, ground it and then added raw ground meat. She was not wealthy in terms of money, so she had plenty of fruit, veggies and herbs from her wildly growing garden, but could not afford to buy lots of meat and especially no costly cuts of meat. My mother, studying in Rome during the late 1950s and early 1960s, used to spend her holidays with zia Tea, whose husband worked as a fisher, and they were quite poor but shared everything they had with my mother. The meat they occasionally had was cheap horses' meat and the fish mostly salted codd which lay around in the kitchen cupboard. When I was a child, zia Tea and her husband run a pet store and had some more money, but not much. No more horse meat and salted codd, but some inexpensive beef or pork cuts, thinly sliced turkey or sometimes one of the rabbits from the pet store. Stocking up the left over meat which she ground for polpettine, she used whatever was on sale at the local butcher's, so it was never exactly the same polpettine. But they were the best I ever had in my life! You can use every kind of ground meat you like and adapt the amount of garlic to your taste. She didn't use a lot so that the lemony flavor and the sage and celery were not overwhelmed.

Provided by Mia in Germany

Categories     Meat

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 tablespoon lemon, peel of
1 cup breadcrumbs
salt, to taste
1/2 cup celery leaves, chopped
1 tablespoon sage, chopped
1/2 cup milk
1 garlic clove
2 tablespoons olive oil
1 medium potato, boiled, chopped
1 egg
oil, for frying

Steps:

  • Chop garlic, celery leaves and potato.
  • In a mixing bowl combine ground meat, bread crumbs, grated lemon peel, salt, chopped garlic, sage and celery leaves, potato, two tablespoons olive oil and the egg.
  • Knead like bread dough and slowly add some milk to make a soft dough.
  • The meat dough should be smooth and homogenous.
  • Shape into 2 inch meatballs, flatten to about 1 1/2 inch thickness and fry in olive oil until golden brown.
  • My aunt served them with a salad of cooked green beans and potatoes, seasoned with nothing but salt, pepper and savory and drizzled with olive oil.

POLPETTINE ALLA GRIGLIA (SICILIAN LEMON GRILLED MEATBALLS)



Polpettine Alla Griglia (Sicilian Lemon Grilled Meatballs) image

Taken from here = http://www.zonefresh.com.au/component/content/51?task=view uploaded to keep and to share. If you're in Brisbane I highly recommend checking out the link above, the shop has some super yummy things :) Quantity and Time are estimates only, I haven't had a chance to try it out yet.

Provided by Satyne

Categories     Meatballs

Time 30m

Yield 15 Meatballs

Number Of Ingredients 9

1 kg ground pork or 1 kg veal
125 g ground pecorino siciliano cheese
1 cup breadcrumbs, soaked 3 minutes in milk and the excess squeezed out
3 eggs
2 tablespoons minced parsley
1 garlic clove, minced
salt & freshly ground black pepper
organically grown lemons or orange leaves, rubbed with olive oil
lemons or orange juice

Steps:

  • Combine all the ingredients except the leaves, and make many slightly flattened meatballs small enough that you can wrap each in a leaf (use a toothpicks or skewers to keep them rolled).
  • Grill the meatballs until done and squeeze with lemon before serving. (The leaves are not edible, so you may wish to wrap the leaves in a manner that will be quick to unwrap.).

POLPETTINI



Polpettini image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 40 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 1/2 cups diced (1/4-inch) Spanish onion
Kosher salt
3 garlic cloves, smashed and finely chopped
3/4 pound each ground beef, veal, and pork
3 tablespoons finely chopped fresh rosemary leaves
3/4 cup grated Parmesan
6 tablespoons water
1/3 cup bread crumbs
3 large eggs
2 cups chicken stock

Steps:

  • Coat a large saute pan with olive oil and put the pan over medium heat. Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no color, about 5 to 6 minutes. Add the garlic and cook for 2 to 3 more minutes. Remove from the heat and cool.
  • In a large bowl, combine the meats, rosemary, Parmesan, water, bread crumbs, and eggs. Season generously with salt and add the cooked onions and garlic. Combine until well mixed. (Squish with your hands, it's fun!)
  • Make a small patty of the meat mixture. Cook it and eat it. This is a tester patty to check and see if the seasoning is correct (it will probably need salt). Adjust the seasoning, if needed.
  • Roll the meat mixture into 3/4-inch meatballs. Coat a large saute pan with olive oil and put over high heat. Working in batches, cook the polpettini until they are brown on all sides. Add half a cup of chicken stock and cook until the stock has reduced by half. Remove to serving platters. Repeat this process until all the polpettini are cooked and serve immediately. Buonissimo!

LEMON GRANITA



Lemon Granita image

Categories     Dessert     Freeze/Chill     Kid-Friendly     Low Sodium     Wheat/Gluten-Free     Lemon     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

2 to 3 large lemons
1 cup filtered or bottled still water (not distilled)
1/3 cup superfine granulated sugar

Steps:

  • With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
  • In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
  • For eastern-Sicilian granita:
  • Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
  • For western-Sicilian granita:
  • Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.

SICILIAN MEATBALLS



Sicilian Meatballs image

My half-sicilian husband liked these fine, but likes his mother's recipe better. Go figure. Personally, I love the addition of currents and pine nuts and prefer these. :) Use these with your favorite sauce and pasta. I usually double the recipe and use 1 pound of sausage and 1 pound of ground beef. This came originally from the Epicurious website. Prep time and servings are approximate. Hope you enjoy!

Provided by jmelyn

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup fresh breadcrumb
3 tablespoons milk
1/3 cup freshly grated parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 clove garlic, minced
1/4 teaspoon ground black pepper
1 lb sweet Italian sausage link, casings removed
2 tablespoons dried currants
2 tablespoons pine nuts, toasted

Steps:

  • Preheat oven to 350 degrees.
  • Lightly oil a baking sheet.
  • Mix crumbs and milk in a medium bowl; let stand for five minutes.
  • Mix in parmesan, onion, basil, egg, garlic and pepper.
  • Add sausage, pine nuts and currents; blend well.
  • Using wet hands, form into 1 1/4 inch balls.
  • Place balls on baking sheet, about one inch apart.
  • Bake until meatballs are light brown and cooked through, about thirty minutes.

Nutrition Facts : Calories 570.2, Fat 38.9, SaturatedFat 13.3, Cholesterol 126.5, Sodium 1653.2, Carbohydrate 24, Fiber 1.6, Sugar 5.8, Protein 30.2

SPAGHETTI WITH SICILIAN MEATBALLS



Spaghetti with Sicilian Meatballs image

Categories     Pasta     Pork     Tomato     Bake     Sauté     Kid-Friendly     Mother's Day     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 19

Sauce
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil
Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
1 pound spaghetti

Steps:

  • For Sauce:
  • Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
  • For Meatballs:
  • Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

LEMON MEATBALLS



Lemon Meatballs image

Make and share this Lemon Meatballs recipe from Food.com.

Provided by Barenakedchef

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

5 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 lbs lean ground beef
2 eggs
1/2 cup Italian seasoned breadcrumbs
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 (16 ounce) package spaghetti
3 tablespoons fresh lemon juice
chopped parsley (to garnish)
shredded lemon, rind of (to garnish)

Steps:

  • In a 12-inch skillet, heat 2 tablespoon of the oil over medium high heat.
  • Add onion and garlic; cook 3-4 minutes or until softened, stirring occasionally.
  • Remove from heat and set aside.
  • In a large bowl, combine beef, eggs, breadcrumbs, parsley, salt, pepper and the onion mixture; mix well.
  • Form into 18 meatballs.
  • In the same skillet, heat remaining 3 tablespoons oil over medium heat.
  • Add the meatballs and cook 15-20 minutes or until beef is no longer pink inside, turning occasionally.
  • While the meatballs are cooking, prepare spaghetti according to package directions, drain and arrange on serving platter.
  • Cover with aluminum foil to keep warm.
  • When meatballs are cooked, arrange them on top of spaghetti; add lemon juice to the skillet and stir to scrape drippings from the bottom of the pan; pour over meatballs and spaghetti.
  • Sprinkle meatballs with parsley and lemon peel in desired, and serve.

SICILIAN MEATBALLS



Sicilian Meatballs image

Family recipe that goes way back. My mother said her uncle would always take a little of the meat and fry her a "hamburger" in the skillet as the rest were in the oven. It's a lot of work, but the results are way worth it. If you are going to make this, make a bunch and freeze it!!!! LOL

Provided by Doxie lover in the

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1 cup Italian seasoned breadcrumbs
3 tablespoons parmesan cheese
1/4 cup fresh parsley
4 small garlic cloves
2 small onions
1/8 cup water
1 egg
1/4 cup olive oil

Steps:

  • Mince or press the garlic, and chop the parsley into fine pieces (or you can cut the measurement and use dried parsley flakes).
  • Grate the onion and place in a bowl.
  • Add all of the ingredients above, except for the olive oil, and mix together in the bowl.
  • Form balls into the size of golf balls and then dip your hand (or brush) in the oil and then rub it on the balls.
  • Place on cookie sheet and brown at 350 degrees for 20 minutes.
  • I usually add these to my marinara sauce, but you can eat them many other ways as well!

Nutrition Facts : Calories 518, Fat 34.4, SaturatedFat 11.1, Cholesterol 140.5, Sodium 504.2, Carbohydrate 17, Fiber 1.4, Sugar 2.3, Protein 33.4

GRILLED ITALIAN MEATBALLS



Grilled Italian Meatballs image

I started making these in the Spring of 2006 when we moved to a new house and I found a meat market with the best Italian sausage I have ever had. The sausage I use already has red and green bell peppers and diced onions in it. It is the only stuff I buy now. I cook on a charcoal grill, and it really adds to the overall flavor in a way gas just could not. Prep time does not include the time it takes for charcoal to ash over. The lid should be closed the whole time unless turning or moving the meatballs.

Provided by Morrison

Categories     Pork

Time 50m

Yield 20-25 meatballs

Number Of Ingredients 10

2 lbs sausage (I use mild Italian sausage)
1 lb hamburger
1/2 cup Italian seasoned breadcrumbs (I use Progresso bread crumbs)
2 tablespoons dried basil
2 large eggs
1/2 cup grated romano cheese (reserve half for additional topping) or 1/2 cup parmesan cheese (reserve half for additional topping)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
1 medium onion (diced)
6 cups marinara sauce (I use Jo Mama's World Famous Spaghetti sauce)

Steps:

  • Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
  • If using charcoal- build your fire and make it low-medium heat, about 225-250°F Coat the grates with oil or non-stick spray.
  • Shape mixture into balls slightly smaller than a baseball, but bigger than a golf ball and then set them aside. UPDATE: I started using a 1/4 cup measuring cup to scoop the mixture and it makes the meatballs just the right size.
  • Pour half of the sauce in a grill (oven) safe stock pot or roasting pan that will be large enough to hold all the meatballs. Place the pot/pan on the grill away from the direct heat when the fire is ready.
  • When the grill is ready place the meatballs directly over the heat and sear on both the top and bottom for 3-5 minutes per side.
  • When you are done searing the meatballs, place them away from the direct heat (I have a top rack on my grill and place them here).
  • Let them cook for 5-8 more minutes or until the meatballs are firm, but not fully cooked and then place all the meatballs in the pot/pan and place that directly over the heat source.
  • Cook for an additional 8-10 minutes or until the internal temperature reaches 155-160 degrees F (you could also cut a meatball in half to make sure that the meat is no longer pink in the middle).

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