Meatballs in sweet and sour sauce: the recipe for a tasty second course with a stringy heart
The meatballs in sweet and sour sauce I’m a second dish juicy and dal stringy hearta simple and tasty recipe created for the column “Giusina no stress in the kitchen”. To make them we prepared the meatball dough with minced veal and pork, mixed with stale bread soaked in milk, plenty of pecorino, parsley and herbs. The meatballs will then be stuffed with lo try it and brown in a pan, before continuing cooking in the tomato sauce; we will then add thevinegar mixed with sugar, which will give the meatballs their typical sweet and sour flavour. Here’s how to prepare them delicious and irresistible in just a few steps.
Extra virgin olive oil
How to prepare meatballs with sweet and sour sauce
In a bowl, combine the minced meat with the egg, the pecorino cheese, the chopped parsley, the salt, the pepper, the slices of bread soaked in the milk and squeezed well.
Make meatballs, stuff them with a provolone cube and brown the meatballs in hot oil
Add the previously prepared tomato sauce to the meatballs.
Cover and cook for half an hour on low heat.
At this point pour in the vinegar mixed with two tablespoons of sugar and continue to cook over low heat for 5 minutes.
Serve the meatballs with sweet and sour sauce warm or cold.
If you don’t have bread or sandwich bread available, you can use the bread crumbs. This is an ingredient that you can also use to make the dough firmer.
You can store the meatballs with sweet and sour sauce in the refrigerator for 1 day, in an airtight container.