Polpette al Sugo Siciliane
Tender Sicilian meatballs enriched with grated caciocavallo, raisins, and pine nuts, gently simmered in a rich tomato sauce.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Large mixing bowl
- •Wide deep frying pan or sauté pan
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 33 g
- carbs
- 26 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 540 kcal
Instructions
- 1
Soak the stale bread pieces in the milk for five minutes until completely soft.
- 2
Squeeze the soaked bread firmly with your hands to remove excess liquid.
- 3
Place minced meat, soaked bread, egg, grated caciocavallo, raisins, pine nuts, minced garlic, parsley, salt, and pepper into a mixing bowl.
- 4
Mix the ingredients gently by hand until just combined, taking care not to overwork the meat.
- 5
Roll the mixture between your palms into walnut-sized meatballs.
- 6
Heat two tablespoons of olive oil in a wide pan over medium heat.
- 7
Brown the meatballs lightly on all sides for five minutes, then transfer them to a plate.
- 8
Add the remaining tablespoon of olive oil and the passata to the pan, seasoning with a pinch of salt.
- 9
Bring the sauce to a gentle simmer over low heat.
- 10
Carefully lower the browned meatballs back into the simmering sauce.
- 11
Cover and simmer gently for thirty minutes, turning the meatballs occasionally until cooked through.
- 12
Stir in the torn basil leaves just before taking the pan off the heat.
Chef's tips
Do not squeeze the meatballs too tightly when shaping them, as a light touch ensures a soft and tender texture. If you prefer a subtler sweetness, chop the soaked raisins finely before adding them to the meat mixture.
Ingredient substitutions
- caciocavallo cheese → Pecorino Siciliano or aged Parmesan, though the flavour profile will be slightly sharper
- whole milk → lukewarm water to soak the stale bread
Storage
Store cooled meatballs and sauce in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered saucepan over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Overworking the meat mixture, which makes the finished meatballs dense and tough.
- •Boiling the sauce too vigorously, which can cause the delicate meatballs to break apart.
Serving suggestions
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