Perpetual Consumption | Bar Idda’s Purpetti Dolce (Sicilian Meatballs)

Bar Idda’s Purpetti Dolce (Sicilian Meatballs)

If you like in Melbourne and make some time to visit Bar Idda in Brunswick for gorgeous Sicilian inspired fare.  The food is to die for!  Here’s a recipe they they give away their secrets to.  I’m not really much of a meatball eater, but these are something else..

The main difference between these and other meatballs, rissoles, keftetedes, koftas whatever you call them, is the almond flour as opposed to regular flour.  It just give them so much flavour.  That of course and the ultra Sicilian flavours of cinnamon, pinenuts and currents which give them that distinctive sweet and savoury ring.  A simple tomato sauce is all you need, but the slow cooking will make it.  A good dish coming into the cooler weather.




500g beef mince

200g fresh breadcrumbs

150g almond meal

100g pecorino

30g pine nuts

30g currants

1/2 tbsp caster sugar

1/2 tbsp ground cinnamon

3 whole eggs

salt and pepper, to season

2 tbsp olive oil, for frying


3 tbsp olive oil

1/2 onion, diced

2 cloves garlic, crushed

2 cinnamon sticks

1.5L whole peeled tomatoes, crushed

500 ml water

Salt and pepper




Mix all ingredients, except the olive oil, together.  Roll into balls of about 40g each.

Heat up a pan and add olive oil.  Cook each ball until coloured on each side.  Once done, set aside on paper towel to drain excess oil.


In a medium pan, add olive oil and heat up.  Add diced onion, garlic and cinnamon sticks.  Cook until golden  brown and then add tomato and water.  Season to taste.  Combine meatballs with the sauce.  Bring to the boil, then turn down to a slow simmer for two hours.

Serve hot or warm with some of the sauce and crusty bread.


Makes about 27 meatballs

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