Step 1

For the agrodolce:

Step 2

Add sugar and vinegar to a pot over medium heat, stirring to dissolve the sugar. Reduce by half to yield 1 cup. Set aside.

Step 3

For the meatballs:

Step 4

Cut sliced white bread into 1/4-inch squares. Lightly toast in the oven until golden. Cool.

Step 5

Soak the croutons in milk until completely saturated. This should be done before starting to make the meatballs.

Step 6

In a pan, sweat the garlic in olive oil. Just before tender, add the parsley. Continue to cook until tender. Add the diced onion. Season with a pinch of salt. Cook until tender. Reserve.

Step 7

In a large bowl, combine the meats, cooked garlic and onion mix, grated Parmesan, salt and egg.

Step 8

Add the bread mix until fully incorporated by gently folding it together. Do not over-mix.

Step 9

Portion into 1-ounce balls. Fry at 325 F for 2 minutes.

Step 10

After frying, toss in a bowl with just enough agrodolce to cover.

Step 11

Plate the meatballs and finish with freshly grated Pecorino and black pepper.