Traditional Sicilian Meatballs Prupetti Recipes

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

Ingredients

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

Ingredients

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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