Sicilian Sardine Meatballs in Tomato Sauce — Polpette di Sarde al Pomodoro Siciliane
Sicilian sardine meatballs bound with breadcrumbs, pecorino, raisins, and pine nuts, simmered in a fresh tomato-basil sauce until tender, served over a slick of sauce with toasted bread alongside.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak raisins in warm water 5 minutes, drain, chop. Toast pine nuts lightly, chop. Combine sardines, breadcrumbs, pecorino, raisins, pine nuts, minced garlic, parsley, lemon zest, salt, pepper, and 2 tbsp olive oil. Mix with hands until holding together. Form 16 meatballs (35g each). Rest 5 minutes at room temperature.
Saute
Heat 4 tbsp extra virgin olive oil in a wide pan over medium heat 1 minute. Add chopped onion and sliced garlic, cook 5 minutes stirring until soft and translucent, then pour in passata, 1 tsp salt, sugar, and 8 basil leaves.
Simmer 1
Bring sauce to a simmer and cook 8 minutes stirring occasionally until thickened and raw tomato edge disappears. Slide sardine meatballs into sauce, cover loosely.
Simmer 2
Simmer 10 minutes over medium-low heat, gently turning meatballs halfway through, until firm and cooked through. Tear remaining 4 basil leaves over the pan off heat.
Plate
Arrange meatballs in warm shallow bowls with sauce spooned around. Drizzle with extra virgin olive oil and serve with sliced toasted crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.