Agrodolce Meatballs

Even in southern Italy, not every meatball is drenched in tomato sauce. These are cooked in a sweet-and-tart mixture of balsamic vinegar and chicken broth.

  • Total Time:
  • Servings: 18 meatballs

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  • 3/4 pound ground sirloin
  • 3/4 pound ground pork
  • 2 large eggs
  • 1/4 cup plain dry bread crumbs
  • 1/4 cup dried currants or raisins
  • 1/4 cup pine nuts
  • 1 tablespoon drained capers
  • 4 large scallions, white and tender green parts, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • All-purpose flour, for dusting
  • 1/2 cup extra-virgin olive oil
  • 2 cups low-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar
  • Crusty bread, for serving

How to make this recipe

  1. In a large bowl, combine the meats with the eggs, bread crumbs, currants, pine nuts, capers and three-fourths of the scallions. Add 1 tablespoon of salt and 1/2 teaspoon of pepper and knead gently to combine. Roll the mixture into 18 meatballs and dust with flour.

  2. In a large skillet, heat the olive oil until shimmering. Add the meatballs in a single layer and cook over moderate heat, turning once or twice, until browned and nearly cooked through, 7 to 8 minutes. Tilt the skillet and spoon off as much fat as possible.

  3. Add the remaining scallions to the skillet and cook for 1 minute. Add the broth, vinegar and sugar and season lightly with salt and pepper. Cover partially and cook over moderately low heat, stirring, until the sauce is reduced to 1/2 cup and the meatballs are fully cooked, 8 minutes. Serve with crusty bread.

Make Ahead

The cooked meatballs and sauce can be refrigerated overnight.

Suggested Pairing

Smooth, cherry-scented Rioja from Spain.

Contributed By Photo © John Kernick Published April 2013

1029859 recipes/agrodolce-meatballs 2015-03-13T01:20:18+00:00 Grace Parisi fast-column|cocktail-party|italian|appetizers-starters|fast|staff-favorite|weeknight-dinner april-2013, recipes,agrodolce-meatballs 1029859

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