Recipe: Gangivecchio's Sweet-and-Sour Meatballs (Polpettine in Agrodolce di Gangivecchio)

SWEET-AND-SOUR MEATBALLS
(POLPETTINE IN AGRODOLCE DI GANGIVECCHIO)

1 pound ground veal
1 large egg
1 cup fresh bread crumbs
2 tablespoons freshly chopped Italian parsley
2 1/2 tablespoons freshly grated pecorino cheese
Salt and freshly ground pepper
4 tablespoons olive oil, divided use
2 medium onions, thinly sliced
3 tablespoons red wine vinegar
1 1/2 tablespoons sugar
2 tablespoons water

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 2 tablespoons 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.

Makes 6 servings
Source: Sicilian Home Cooking by Wanda Tornabene, Giovanna Tornabene and Michele Evans