Best 5 Polpettine In Agrodolce Di Gangivecchio Sweet Sour Meatballs Recipes

POLPETTINE IN AGRODOLCE DI GANGIVECCHIO (SWEET SOUR MEATBALLS)

Steps:

• 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).
• 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.
• 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.
• Stir in the vinegar, sugar, and water.
• 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.

VEGETARIAN SWEET AND SOUR MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
• In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
• Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

AGRODOLCE DI PEPERONI (SWEET AND SOUR PEPPERS)

Steps:

• Heat the olive oil in a large frying pan. Once the oil is hot add the yellow and red pepper strips.
• Fry the pepper strips, stirring often, until golden brown.
• Add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and cook, stirring now and then, until evaporated.
• Cook on a medium heat, stirring now and then, for about 5 minutes, or until the peppers are tender.
• Season to taste with salt and freshly ground pepper. Serve hot or cold.

ZESTY VEGETARIAN SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray.
• Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn't holding together. Shape the mixture into balls, and place into the prepared baking dish.
• Bake in the preheated oven until browned and set, about 45 minutes.
• Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.

PATATE IN AGRODOLCE (SWEET & SOUR WARM POTATO SALAD)

Steps:

• Rinse the capers to remove the salt crystals then leave them in fresh cold water for 30 minutes, changing the water frequently, until they no longer taste salty.
• Mix the potatoes and onion and gently fry in the olive oil in a deep non-stick sauté pan for about 7 minutes. Season with salt and freshly ground black pepper, then take off the heat and cover while you prepare the olives. That way the potatoes continue to soften without overcooking.
• Cut strips from the olives, working round the stone to remove all the flesh, then add to the potatoes with the capers and 200ml/7floz water. Return to the heat, cover and leave to cook for 10-15 minutes until the potatoes are almost done.
• Dissolve the sugar in the vinegar and add to the potatoes in the pan. Bring to the boil, cook for a minute, then remove from the heat. Serve lukewarm.