Polpettine In Agrodolce Di Gangivecchio (Sweet Sour

Name: Polpettine In Agrodolce Di Gangivecchio (Sweet Sour Meatballs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground veal; 1 large egg; 1 cup fresh breadcrumb; 2 tablespoons fresh Italian parsley, chopped; 2 1/2 tablespoons fresh pecorino cheese, grated; salt & freshly ground black pepper, to taste; 4 tablespoons olive oil; 2 medium onions, thinly sliced; 3 tablespoons red wine vinegar; 1 1/2 tablespoons sugar; 2 tablespoons water

Servings: persons

1 lb ground veal
1 large egg
1 cup fresh breadcrumb
2 tablespoons fresh Italian parsley, chopped
2 1/2 tablespoons fresh pecorino cheese, grated
salt & freshly ground black pepper, to taste
4 tablespoons olive oil
2 medium onions, thinly sliced
3 tablespoons red wine vinegar
1 1/2 tablespoons sugar
2 tablespoons water

1
In a bowl combine the veal, egg, bread crumbs, parsley, and pecorino and season with salt and pepper. Shape lightly into 1-inch balls (about 36).
2
Heat 2 tablespoons of the oil in a frying pan. Cook the veal balls over medium heat until brown all over and just cooked through, about 12 minutes. Transfer to a plate lined with paper towels to drain.
3
Add the remaining 2 tablespoons of oil to the pan and stir in the onions. Season with salt and cook over medium-low heat until the onions are limp, about 15 minutes, stirring often. Don't let the onions brown.
4
Stir in the vinegar, sugar, and water.
5
Return the meatballs to the pan and gently turn to coat them lightly in the sauce. Cover and cook over medium-low heat for 5 minutes, shaking the pan frequently. Transfer to a serving dish and cool. Serve at room temperature.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb ground veal, 1 large egg, 1 cup fresh breadcrumb, 2 tablespoons fresh Italian parsley, chopped, and more.

Yes, Polpettine In Agrodolce Di Gangivecchio (Sweet Sour Meatballs) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polpettine In Agrodolce Di Gangivecchio (Sweet Sour Meatballs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions