Sicilian Egg Balls The Meatless Meatball Recipe 415

SICILIAN EGG BALLS (THE MEATLESS MEATBALL) RECIPE - (4.1/5)

Steps:

• Mix eggs in large bowl. Add cheese, bread crumbs & baking powder. Fill half of a frying pan with oil, heat until ready to fry. Pour 1T of mixture in oil, fill the pan with as many scoops as possible, do not overlap. When the sides of each ball look cooked and middle mushy, flip. Cook until balls fluff and are cooked fully through. These are great alone or soaked in sauce (they will absorb a lot of sauce, make extra)

EGGPLANT MEATBALLS

Steps:

• Clean the eggplants, remove the skin and cut them into pieces. Place them in a colander with coarse salt for about 1 hour so that they lose the excess vegetation water. After the time has elapsed, rinse them and dry them well.
• Put a little oil and half a glass of water in a pan, add the eggplants and cover with a lid. Stew them for about 20 minutes, turning them from time to time.
• Drain them well making sure there is no water and put them in a bowl where you will add the eggs, stale bread, caciocavallo, mint, basil, garlic, salt and pepper.
• Mix well this mixture and if it is too soft add a tablespoon of flour. Form meatballs of the desired size and put them in the breadcrumbs.
• Let them rest in the fridge for half an hour and then fry them in plenty of hot oil until they are golden on all sides.

FAMILY SICILIAN SAUCE AND MEATBALLS

Steps:

• To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
• To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
• Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
• When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
• Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

SICILIAN MEATBALLS

Steps:

• Preheat oven to 425°.
• Place the torn bread in a small bowl and pour the milk over it; set aside to soak.
• Place a roasting pan on the counter; add a healthy drizzle of oil, about 1 tablespoon.
• Add the canned tomatoes to the pan and crush with a potato masher or a wooden spoon.
• Season the tomatoes liberally with salt and pepper.
• In a large bowl, using your hands, combine the ground sirloin, the remaining tablespoon oil, the garlic, parsley, oregano, red pepper flakes, allspice, Parmigiano-Reggiano, pine nuts, currants, egg, and salt and pepper.
• Squeeze out the excess milk from the soaking bread (it should be loose and in small pieces), then add it to the meat mixture; discard the milk.
• Form the meatball mixture into 12 baseball-size balls, each about 3 inches in diameter, and place them in the roasting pan, nestling them into the tomatoes.
• Roast until the meatballs are brown and cooked through, about 30 minutes.
• Place the ciabatta, unwrapped, in the oven to heat when the meatballs are just about done.
• Tear the warm, crusty bread into large pieces.
• Remove the meatballs from the oven and arrange the torn pieces of bread in and around the meatballs and sauce.
• Stir the ricotta cheese together with the basil, season with salt and pepper, and pass at the table.
• Complement each serving of 2 large meatballs with 2-3 tablespoons of cool ricotta spooned along side.

SICILIAN MEATBALLS

Steps:

• Mince or press the garlic, and chop the parsley into fine pieces (or you can cut the measurement and use dried parsley flakes).
• Grate the onion and place in a bowl.
• Add all of the ingredients above, except for the olive oil, and mix together in the bowl.
• Form balls into the size of golf balls and then dip your hand (or brush) in the oil and then rub it on the balls.
• Place on cookie sheet and brown at 350 degrees for 20 minutes.
• I usually add these to my marinara sauce, but you can eat them many other ways as well!