Pomeranian Sciusceddu

Ingredients

In the Pomeranian adaptation of Sciusceddu, we incorporate local ingredients and flavors to create a unique twist on the traditional Italian dish. The original Italian version typically uses a combination of beef and veal for the meatballs, but in Pomeranian cuisine, we use a blend of beef and pork for added richness. Additionally, we enhance the flavors of the tomato-based broth with Pomeranian herbs and spices, giving the dish a distinct regional taste. We alse have the original recipe for Sciusceddu, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 slices of bread, soaked in milk and squeezed 2 slices of bread, soaked in milk and squeezed
• 2 eggs 2 eggs
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 2 cups beef broth 2 cups beef broth
• 1 bay leaf 1 bay leaf
• Crusty bread or boiled potatoes, for serving Crusty bread or boiled potatoes, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, soaked bread, eggs, breadcrumbs, Parmesan cheese, parsley, oregano, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
4. 4.
   In the same pot, add the crushed tomatoes, beef broth, and bay leaf. Bring to a simmer and return the meatballs to the pot.
5. 5.
   Cover the pot and let the stew simmer for about 30 minutes, allowing the flavors to meld together and the meatballs to cook through.
6. 6.
   Remove the bay leaf before serving.
7. 7.
   Serve the Pomeranian Sciusceddu hot with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Ground beef and pork — Ensure the meat is well-seasoned and mixed thoroughly with the other ingredients to create flavorful and tender meatballs.
• Soaked bread — Squeeze out excess milk from the bread before adding it to the meat mixture to prevent the meatballs from becoming too wet.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes to ensure a rich and flavorful broth.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the meatball mixture.
• If you prefer a thicker broth, you can add a tablespoon of tomato paste to the stew.
• To save time, you can prepare the meatballs in advance and refrigerate them until ready to cook.
• Experiment with different herbs and spices to personalize the flavor profile of the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Pomeranian Sciusceddu in deep bowls, allowing each person to enjoy the meatballs and flavorful broth. Accompany the stew with crusty bread or boiled potatoes to soak up the delicious juices.

Presentation advice

Garnish the Sciusceddu with a sprinkle of fresh parsley or grated Parmesan cheese to add a pop of color and enhance the visual appeal of the dish.