OUR PRODUCTS

Polpettine alla Griglia (Sicilian lemon grilled meatballs)

Courtesy of Dominique Rizzo. Chef at the black Pearl Epicure Cooking School.

INGREDIENTS

1 kg ground pork or veal
125g ground Sicilian pecorino peppato
1 cup bread crumbs, soaked 3 minutes in milk and the excess squeezed out
3 eggs
2 tablespoons minced parsley
1 clove garlic, minced
Salt and freshly ground pepper
Organically grown lemon or orange leaves, rubbed with olive oil
Optional: grated lemon zest, or lemon or orange juice

INSTRUCTIONS

Combine all the ingredients except the leaves, and make many slightly flattened meatballs small enough that you can wrap each in a leaf (use a toothpicks or skewers to keep them rolled). Grill the meatballs until done and squeeze with lemon before serving.