Polpette con Pecorino

Sicilian Meatballs

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

These meatballs are tasty in risotto, but we like them best in this pan ragout with artichokes, peas, tomatoes, and lemon zest. The pecorino cheese adds a little crunch and salt to the mixture, but be careful when browning the meat as the cheese has a tendency to burn.


  • 1 pound ground pork
  • ¾ cup grated pecorino cheese
  • 1 cup


Combine all the ingredients except the oil in a mixing bowl and mix with your hands until blended. Shape into thirty- two -inch meatballs.

Heat ¼ cup oil in a large sauté pan over high heat. Add as m