Baked Sicilian Lamb and Eggplant Meatballs with Sweet-and-Sour Onions with Pine Nuts and Currants

US$ 1.29

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Lamb is one of the most versatile of meat proteins, easily hosting an array of flavors while remaining the star attraction of taste. All you need are some spices and common seasonal produce to make an exceptional appetizer or main dish. Meatballs are served often allˈagrodolce, or sweet-and-sour. So, let’s make sweet-and-sour onions accented with crunchy pine nuts and currants as the accompaniment to these savory Sicilian gems.

We’re adding a few unexpected flavor twists, so I hope you have some leftover onions. This recipe makes them taste so outstanding; they are addictive! They last in the fridge for days and pair well with chicken, fish, frittata, cheese, burgers…just use your imagination. Serve this dish warm to room temperature along with grissini.

Learn the formula and key ingredients for juicy, tender lamb and eggplant meatballs, plus the best gluten-free substitutions for breadcrumbs. Follow professional techniques for assembling, shaping, and cooking various sizes of meatballs.

Two PDF recipes with photos: Professional Method & Technique – Baked Sicilian Lamb and Eggplant Meatballs and Sweet-and-Sour Onions with Pine Nuts and Currants. Original recipes, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. 6 appetizer servings or 4 main dish servings. Cook time for the meatballs: Up to 27 minutes. Cook time for the onions: 40 minutes.

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