Sicilian Meatballs Recipes

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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

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

SPICY ITALIAN MEATBALLS



Spicy Italian Meatballs image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h30m

Yield 70 to 80 small meatballs

Number Of Ingredients 22

1 pound ground beef
1 pound ground pork
3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1/2 cup ricotta cheese
1/4 cup fresh flat-leaf parsley, minced
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 cloves garlic, grated on a rasp grater
2 whole eggs
Splash of milk
Freshly ground black pepper
1/2 cup olive oil, for frying
3 cloves garlic, minced
1 onion, diced
Two 28-ounce cans tomato sauce
1/4 cup fresh flat-leaf parsley, minced
3 tablespoons tomato paste
2 tablespoons sugar
1/4 teaspoon salt
Crushed red pepper, as needed
Freshly ground black pepper

Steps:

  • For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
  • Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
  • For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
  • Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
  • Transfer to a chafing dish and serve with frilly toothpicks.

ORIGINAL RECIPE SICILIAN SUCCO (MEATBALLS & SAUCE)



Original Recipe Sicilian Succo (Meatballs & Sauce) image

I was born in a small mining town in southern Illinois. The village had a predominate Italian population. Spaghetti was a staple part of their diet. The red marina sauce that they poured over the spaghetti was called succo. This was a time before air conditioning, and all the windows in their houses wee wide open during the summer time. If your nostrils caught a whiff of their succo cooking would make your taste buds dance. If that caught a whiff of their home made cheese, they would dance even harder. To taste a plate of this delicacy was a real thrill. My best friend was Italian, and we did our homework together. I had occasion to sample this delicious morsel frequently. When my friend's mother placed a plate in front of me and said "mange," I immediately became fluent in Italian. Over the years, I have craved this taste. I looked everywhere for a recipe, but there was none anywhere. I couldn't have asked her for a recipe because she didn't have one. She couldn't explain to how to make it because she couldn't speak English. She had brought the recipe from Sicily in her memory. I recalled some of the ingredients. I found a recipe site on the net that if you fed the ingredients it would construct recipes using these ingredients. I got close but not close enough. With the help of some Italian friends, I was finally able to construct a recipe of the greatest spaghetti in the world. This recipe is the fruits of my labor. I hope you enjoy it as much as I do. Note from UnknownChef86: This is a recipe I adopted in 2006.

Provided by UnknownChef86

Categories     Sauces

Time 4h45m

Yield 20 serving(s)

Number Of Ingredients 11

4 garlic cloves, chopped
3 (29 ounce) cans Italian-style tomato sauce
4 (6 ounce) cans Italian-style tomato paste
1 tablespoon chopped fresh parsley (one teaspoon dry parsley may be substituted)
1 tablespoon chopped fresh basil (one teaspoon dry basil may be substituted)
2 lbs ground beef
1 lb ground pork
1 cup dry Italian style breadcrumbs
1 cup grated parmesan cheese
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley (one teaspoon dry parsley may be substituted)

Steps:

  • In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
  • Bring sauce to a boil and turn down the heat to simmer.
  • In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
  • Shape into balls the size of a golf ball.
  • Try to make 40 meat balls.
  • In a skillet, fry meatballs in hot olive oil until brown.
  • Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.

Nutrition Facts : Calories 279.9, Fat 13.7, SaturatedFat 5.4, Cholesterol 56.6, Sodium 1129.7, Carbohydrate 20.7, Fiber 3.8, Sugar 10.2, Protein 20.2

GREAT-GRANDMA'S ITALIAN MEATBALLS



Great-Grandma's Italian Meatballs image

My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good, you won't miss the extra calories. -Audrey Colantino, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3/4 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 teaspoon each dried basil, oregano and parsley flakes
3/4 teaspoon salt
1 pound lean ground turkey
1 pound lean ground beef (90% lean)
Optional: Hot cooked pasta and pasta sauce

Steps:

  • Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

Nutrition Facts : Calories 271 calories, Fat 13g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 569mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

SPAGHETTI WITH SICILIAN MEATBALLS



Spaghetti with Sicilian Meatballs image

Categories     Pasta     Pork     Tomato     Bake     Sauté     Kid-Friendly     Mother's Day     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 19

Sauce
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil
Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
1 pound spaghetti

Steps:

  • For Sauce:
  • Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
  • For Meatballs:
  • Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

SICILIAN MEATBALLS



SICILIAN MEATBALLS image

Categories     Beef

Yield 36 meatballs

Number Of Ingredients 12

3/4 cup fine fresh bread crumbs
1/4 cup whole milk
1/2 cup (2 3/4 ounces) whole almonds with skin, toasted
1 1/2 teaspoons of sugar
1 pound ground beef chuck
1/2 cup finely grated pecorino Romano or Parmigiano-Reggiano
1/4 cup dried currants
1/4 cup pine nuts, lightly toasted
2 teaspoons salt
1/4 teaspoons ground cinnamon
1 large egg
1/2 teaspoon

Steps:

  • Stir together bread crumbs and milk in a medium bowl. Pulse almonds with sugar in a food processor until finely ground. Add to bread crumb mixture, along with remaining ingredients, and mix with your hands until just combined. Roll mixture into 1-inch meatballs and transfer to a plate. Refrigerate in not cooking immediately

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SICILIAN MEATBALLS - A RECIPE YOU CAN'T REFUSE - DINNER PARTIES AND …
2018-03-04  · While I absolutely love spaghetti and meatballs, the Sicilian Meatball recipe featured in Men’s Journal (March 2018, page 24) is just the best. This Isn’t Your Grandma’s Meatballs This was one of those recipes where the list of ingredients shocked me a bit. It had the usual cast of characters: ground beef, egg, and bread crumbs. But it also added garlic, …
From rmillerdinnerparty.com
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SICILIAN MEATBALL BREAKFAST CASSEROLE | CARANDO
Preheat the oven to 400°F. Grease an 8″x11″ glass baking dish. Add butter to a medium-size sauté pan and sauté diced onion over medium heat until translucent, approximately 2-3 minutes. Add the crumbled meatballs and cook until meatballs are …
From carando.sfdbrands.com
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SICILIAN MEATBALLS WITH FRESH BASIL MARINARA - RECIPE - FINECOOKING
While the meatballs are baking, make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the remaining half onion and 1 teaspoon salt and increase the heat to medium-high. Cook, stirring frequently, until translucent, about 3 minutes. Add the remaining half garlic and cook until aromatic, about 1 minute.
From finecooking.com
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SICILIAN STYLE MEATBALLS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Preheat oven to 375ºF and get out a sheet tray. Fit the sheet tray with a rack. Lightly spray the rack with cooking spray. Prepare the breading line by combining the eggs and water in a bowl. Beat them together to make an egg wash. Add the breadcrumbs to another bowl.
From tastykitchen.com
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SICILIAN STYLE MEATBALLS - SPICES IN MY DNA
2020-12-01  · Form the meat into golf ball-sized meatballs - you should get 20-22 meatballs total. Heat a large nonstick skillet over medium to medium-high heat. Once hot, add the meatballs in batches, cooking for about 2 minutes per side, 4-5 minutes total, rolling them around on all sides for even cooking, until golden brown on the outside.
From spicesinmydna.com
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Top Asked Questions

What makes Sicilian meatballs Sicilian?
Frank Castronovo and Frank Falcinelli say that dried currants and pine nuts make these meatballs distinctly Sicilian. Plus: More Italian Dishes Pour the tomatoes into a large enameled cast-iron casserole and crush them. Add the olive oil and season with salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 30 minutes.
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 the best way to make meatballs and sauce?
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.
How do you make meatballs with Romano cheese?
Serve with red wine and a good loaf of crusty Italian bread. 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.

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