Meat Recipes polpette di tonno - Sicilian tuna balls

Recipe from inmamaskitchen.com

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Polpette di Tonno (Tuna Meatballs)

A classic dish from the Trapani area of Sicily.

1 pound fresh tuna, skinned, boned, and cut in tiny pieces
2 cups dried bread crumbs from stale Italian bread, crust removed
1/2 cup milk
1/2 tablespoons currant
1/2 tablespoons pine nuts
1 1/2 tablespoons fresh parsely, minced
2 tablespoons grated pecorino cheese
Salt and freshly milled black pepper to taste
1 egg, lightly beaten
Flour for dredging
Olive oil for sauteing
2 cups prepared tomato sauce, heated

Method

Soak breadcrumbs for 5 minutes. Squeeze out excess liquid and mix in with fish. Put in currants, pine nuts, parsley, cheese, salt, pepper and egg. Using clean hands mix together to blend well. Hands do the best job! Clean hands again, and with damp hands roll into balls about 1 1/2 inches in diameter.

Put a little flour in a plate and roll balls in the flour. Be careful that they don't pick up too much flour or they will be gummy.

Fry the fish balls in enough olive oil to not allow fish balls to stick for a few minutes on each side.

Pour over heated tomato sauce and simmer for 10 to 15 minutes.

Serves: 6

Contributor: Helen Giannola

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