Italian · Dinner
Sicilian Sardine Meatballs in Tomato Sauce
Polpette di Sarde al Pomodoro Siciliane
Sicilian sardine meatballs bound with breadcrumbs, pecorino, raisins, and pine nuts, simmered in a fresh tomato-basil sauce until tender, served over a slick of sauce with toasted bread alongside.
$$
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
8gSugar
3gFiber
720mgSodium
65mgChol
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Instructions
1
Prep
Soak raisins in warm water 5 minutes, drain, chop. Toast pine nuts lightly, chop. Combine sardines, breadcrumbs, pecorino, raisins, pine nuts, minced garlic, parsley, lemon zest, salt, pepper, and 2 tbsp olive oil. Mix with hands until holding together. Form 16 meatballs (35g each). Rest 5 minutes at room temperature.
2
Saute
Heat 1/4 cup olive oil in a wide pan over medium heat 1 minute. Add chopped onion and sliced garlic, cook 5 minutes stirring until soft and translucent, then pour in passata, salt, sugar, and 8 basil leaves.
3
Simmer 1
Bring sauce to a simmer and cook 8 minutes stirring occasionally until thickened and raw tomato edge disappears. Slide sardine meatballs into sauce, cover loosely.
4
Simmer 2
Simmer 10 minutes over medium-low heat, gently turning meatballs halfway through, until firm and cooked through. Tear remaining 4 basil leaves over the pan off heat.
5
Plate
Arrange meatballs in warm shallow bowls with sauce spooned around. Drizzle with extra virgin olive oil and serve with sliced toasted crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) fresh sardines
- 80g (2.8 oz) coarse breadcrumbs
- 40g (1.4 oz) pecorino romano
- 30g (1.1 oz) golden raisins
- 20g (0.7 oz) pine nuts
- 4 garlic cloves
- 2 tbsp flat-leaf parsley
- 1 lemon zest
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 600g (21.2 oz) tomato passata
- 120g (4.2 oz) yellow onion
- 1/4 cup extra virgin olive oil
- 12 fresh basil leaves
- 2 pinches caster sugar
- 120g (4.2 oz) crusty bread
- 2 tsp extra virgin olive oil
- 1/4 cup warm water