Sicilian Egg Balls The Meatless Meatball Recipe 415

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



Sicilian egg balls (The Meatless meatball) Recipe - (4.1/5) image

Provided by kimmie

Number Of Ingredients 5

12 eggs
1 1/2 C Parmesan Cheese
1 C (unseasoned) Bread crumbs
1 t baking powder
Vegetable oil for frying

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



Eggplant meatballs image

Provided by Riccardo Favara

Categories     Appetizers

Yield 4

Number Of Ingredients 9

Eggplants: 2
Caciocavallo: 50 gr
Sliced stale bread: 3
A handful of basil leaves
Eggs: 2
Mint leaf: 2
Garlic cloves: 1
Oil for Frying
Salt

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



Family Sicilian Sauce and Meatballs image

My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.

Provided by PETEIYC

Categories     World Cuisine Recipes     European     Italian

Time 4h55m

Yield 24

Number Of Ingredients 23

3 slices white bread, torn into pieces
¼ cup milk or water
1 ½ pounds ground beef
2 eggs
½ cup grated Romano cheese
1 pinch dried parsley
¾ teaspoon salt, or to taste
¼ teaspoon ground black pepper
3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet Italian sausage
1 ½ pounds cubed beef brisket
½ pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed tomatoes
½ cup red wine
4 bay leaves
¼ teaspoon ground cinnamon
¼ teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry pasta

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.

Nutrition Facts : Calories 669.1 calories, Carbohydrate 58.6 g, Cholesterol 105.3 mg, Fat 34.4 g, Fiber 5.3 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 921.5 mg, Sugar 6.1 g

SICILIAN MEATBALLS



Sicilian Meatballs image

Make and share this Sicilian Meatballs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 20

6 slices white bread, torn into pieces
1 cup milk
2 tablespoons extra virgin olive oil
1 (28 ounce) can san marzano tomatoes
1 (15 ounce) can san marzano tomatoes
salt
pepper
2 1/2 lbs ground sirloin
6 garlic cloves, minced
finely chopped fresh flat leaf parsley (a generous handful)
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground allspice
1 cup grated parmigiano-reggiano cheese
1/3 cup pine nuts, toasted and chopped
1/4 cup currants
1 egg, lightly beaten
1 loaf ciabatta
1 cup fresh ricotta cheese
1/4 cup fresh basil leaf, shredded

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



Sicilian Meatballs image

Family recipe that goes way back. My mother said her uncle would always take a little of the meat and fry her a "hamburger" in the skillet as the rest were in the oven. It's a lot of work, but the results are way worth it. If you are going to make this, make a bunch and freeze it!!!! LOL

Provided by Doxie lover in the

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1 cup Italian seasoned breadcrumbs
3 tablespoons parmesan cheese
1/4 cup fresh parsley
4 small garlic cloves
2 small onions
1/8 cup water
1 egg
1/4 cup olive oil

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!

Nutrition Facts : Calories 518, Fat 34.4, SaturatedFat 11.1, Cholesterol 140.5, Sodium 504.2, Carbohydrate 17, Fiber 1.4, Sugar 2.3, Protein 33.4

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Top Asked Questions

How to cook meatballs for pasta?
In a large bowl combine the ground meat, cheese, parsley, garlic, eggs, olive oil, salt and pepper. Squeeze excess milk from the bread crumbs and add to the meat mixture. Use your hands to gently combine all the ingredients. Shape into 24 meatballs and place on the prepared pan. Bake for 15 minutes. Meanwhile prepare the sauce.
What is a meatless meatball?
If you are using ad-blocking software, please disable it and reload the page. "Cake Boss" Buddy Valastro's egg balls — ie. vegetarian meatballs, or what Rach calls "garlic bread balls" — are essentially meatless "meatballs."
What makes the best Sicilian meatballs?
The best Sicilian meatballs are actually not only about the meat but about the breadcrumbs. Not just any breadcrumbs, but the freshly grated breadcrumbs from a loaf of day old Italian bread soaked in milk. These fresh breadcrumbs, as opposed to dry breadcrumbs, is what gives these meatballs their wonderful soft and moist texture.
What is the best way to bake meatballs?
Preheat oven to 400 degrees F, line a baking sheet with parchment paper and drizzle with olive oil. Shape meatballs into balls and place onto the prepared baking sheet. The mixture will be very wet and soft, in fact your meatballs will be slightly oval shaped and flat. Just like my mom always makes them!

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