Catanese horsemeat meatballs are a true gem of Catania’s culinary heritage, a dish bursting with authentic flavours and steeped in fascinating history. To truly appreciate them, just follow your nose through the bustling streets of the city’s working-class quarters: lively with chargrills and horse butchers proudly displaying their goods, smoke swirling upward like a signature in the evening air. Along Via del Plebiscito, this humble meatball reaches its peak — an urban ritual, a daily delight, a tradition as vibrant as the glowing embers that cook it.
Imagine strolling down this street at dusk: a plume of white smoke rising from afar, the scent of sizzling meat, the crackle of metal, and the skilled hands shaping each ovoid meatball before laying it gently on the fire. The grills each have their own character — some orderly, others delightfully chaotic — but all united by the same spirited folk soul.
In this setting, horsemeat takes centre stage — tender, flavoursome, and surprisingly delicate. Enhanced by sheep’s cheese and garlic, brightened by fresh parsley, and accompanied by the tangy salmoriglio sauce — a simple yet iconic citrus and olive oil drizzle that elevates every bite.
Perfect for a friend-filled supper or a cosy Sunday lunch, these meatballs are so much more than a recipe; they tell the story of Catania’s soul — fiery, coastal, and timeless. Pair them with a glass of Etna Rosso for a truly Sicilian feast.