These incredibly flavourful meatballs are one of the most popular Sicilian specialities served alongside a wide array of sumptuous meat dishes: from sausages prepared with fennel seeds to the "stigghiole palermitane"(entrails), to Messina rolls to meatballs made with horse meat, an extremely popular dish in Catania.
- 600 g ground veal
- 4 eggs
- 150 g grated "caciocavallo" cheese
- 1 garlic clove
- 2 or 3 slices of stale bread
- salt and pepper
- the juice of one lemon
- approximately 30 lemon leaves, washed thoroughly
Prepare the mixture for traditional meatballs combining the meat with the beaten eggs, cheese, the bread previously soaked in water, garlic, salt, pepper and lemon juice. Combine the mixture thoroughly and place a ball on top of each lemon leaf, then cover with another leaf. Cook on a grill or in the oven for just a few minutes.