Polpette al Sugo di Nonna Siciliana
Sicily — Palermo e Regione intera
Sicily's meatballs — made from a 50/50 mix of pork and beef, with breadcrumbs soaked in milk, Parmigiano, pine nuts, raisins, and fresh parsley, browned in olive oil then finished in a concentrated tomato-and-onion sauce. The sweet-savoury filling (pine nuts, raisins) is the direct Arab-Norman legacy of Sicily's medieval culinary history. These are not Swedish-style meatballs or American-Italian — they are small (30g), deeply seasoned, and braised in sauce until yielding.