[Sca-cooks] Pork sweet and sour meatballs (polpette all'agrodolce)

[Sue Clemenger]

mmmmm....I know what I'm having for dinner tomorrow, that's for sure! (with
rice, I think, and whatever greens are still available--kale, maybe,
sauteed...mmmmm)
--Maire

----- Original Message -----
From: "Christiane" <christianetrue at earthlink.net>
To: <sca-cooks at lists.ansteorra.org>
Sent: Saturday, September 16, 2006 7:47 PM
Subject: [Sca-cooks] Pork sweet and sour meatballs (polpette all'agrodolce)


> OK, this is my version; it's an amalgamation of the recipe from the book
"Bitter Almonds" and my own personal tastes:
>
> The meatballs:
>
> 1 pound ground pork
> 1/2 a cup raisins, soaked and chopped
> 1/2 a cup toasted pine nuts
> plain breadcrumbs (about 1 cup)
> 2 or 3 cloves of garlic, minced
> 2 large eggs
> dried ground rosemary, salt, pepper (I don't know exactly how much, it's a
shake until it feels right thing, go a little light on the rosemary though)
>
> Combine ingredients for meatballs. The mixture should be very firm. Make
them small. Brown meatballs in olive oil, until mostly cooked.
>
> Then add to the pan:
>
> 1 cup white vinegar
> 2 tablespoons sugar
> 1/2 can tomato paste mixed with white wine until a smooth, thick liquid
> 1/2 cup raisins, soaked and chopped (optional)
>
> Cook with meatballs about 15-20 minutes, stirring constantly, until liquid
is slightly reduced and meatballs are done.
>
> Serve with really good crusty bread and a salad.
>
> Note that my measurements are approximate; I'm really a throw things
together until they taste good sort of cook.
>
> Gianotta
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