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Recipe Meatballs with capers and tomato

Ingredients for 6 people:

  • 500g of fresh pork belly
  • 500g pork loin
  • 30gr of salted capers from Sapori Eoliani*
  • 1 bottle of tomato puree from Az. Agri Barbuscia*
  • Oregano from Pantelleria d'Etimò*
  • Organic Olive Oil Masseria Calongo*
  • Riserva del Mare fine salt *
  • 1 egg
  • 1 shallot
  • 1 clove of garlic
  • 1 glass of white wine
  • 30g of flour
  • Pepper
  • some coriander leaves for garnish

* Products available at MO Tra Mozzarelle & Olive and on

  1. Desalinate the capers with Sapori Eoliani salt by washing them in fresh water. Book.
  2. Remove the rind from the fresh breast.
  3. Pass the fresh breast and the loin through a fine mesh meat grinder.
  4. Peel and cut the shallot in 4 and pass it through a mincer.
  5. Peel the garlic clove and cut it in half. Mash one half and add it to the minced meat and reserve the other.
  6. Add half the glass of white wine to the minced meat
  7. Salt up to 10gr of Riserva del Mare Fine Salt and add 1 teaspoon of Oregano from Pantelleria from Etimò
  8. Take 1/3 of the salt capers from Sapori Eoliani, choosing the largest ones, and chop them finely. Add them to the minced meat
  9. Add the egg to the minced meat as well as the flour that you will have sifted beforehand.
  10. Mix and leave for 15 mins
  11. Form about twenty balls the size of a scoop of ice cream or, according to your preference, about forty small ones
  12. In a large frying pan, put a dab of Masseria Calongo Organic Olive Oil and add the remaining half clove of garlic
  13. When the ½ clove of garlic begins to simmer, add half or thirds of the meatballs and turn them as you go so that they brown on all sides.
  14. Once golden, remove 2/3 of the meatballs and deglaze with the remaining white wine.
  15. Once the alcohol has evaporated, add the tomato pulp from Az. Agri Barbuscia and almost the same amount of water
  16. Add the remaining capers with salt from Sapori Eoliani and 1 teaspoon of Oregano from Pantelleria from Etimò
  17. Return the remaining meatballs to the sauce and cook for about twenty minutes over low heat.
  18. Serve alone or accompanied with pasta such as fusilli, farfale, penne or any other form of pasta according to your wishes.
  19. Enjoy your meal !
Posted in: Cooking recipes

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