Meatballs. Meeeeeatbaaaaalls!

One of life's great pleasures: Meatballs. I have recently perfected them, and they look much better than in the picture. Not to mention the taste. The key? Easy. After all, why would you fry something, if you can also deep fry it? The best thing about these, though, is the sauce. Courtesy of my friend Paolo, a genuine Sicilian and chef extraordinaire!

Meatballs

500g mixed minced meat
salt, pepper, a little dried chili if you like
one carrot, grated
a bit of ginger, grated
a clove of garlic, one medium onion, a bunch of parsley, all finely chopped
a cup or so of bread crumbs
one egg

Knead everything into a mass. Form balls. Heat enough oil in a pan to deep fry. When pleasantly brown, remove from oil onto kitchen crepe, to remove excess oil.


Nameless and awesomely tasty sauce

one large onion
2 dl aceto balsamico
100g sugar

Okay, I'm guessing on the sugar. Think chutney; enough to make the liquid slightly thick, and create a sweet-sour taste. Anyway. Cut the onion into pleasing strips, sautee in butter. Add the aceto, then the sugar. Allow to boil for a moment. Let cool down, taste, add salt, pepper, and, if needed, more sugar. (If more sugar, bring to boil again.)

I used red onions. This is what it looks like when boiling.