Sicilian Meatballs
User Reviews
5.0
51 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
30 meatballs
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Calories
118 kcal
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Course
Main Course
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Cuisine
Italian
Sicilian Meatballs
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Raisins and pignoli nuts are mixed with ground chuck, parsley, breadcrumbs, egg, garlic, and Pecorino Romano for a flavorful twist on the traditional meatball.
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Ingredients
Meatball mix ingredients
- 2 pounds ground chuck
- 2 large eggs beaten
- 1/4 cup parsley minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups fresh breadcrumbs soaked in milk or water and squeezed out
- 1 cup pecorino romano
- 1/2 cup currants or raisins soaked in water then squeezed out
- 1/4 cup pine nuts
- 2 cloves garlic grated
Remaining ingredients
- 1 cup dry breadcrumbs see notes below
- 6 cups tomato sauce see notes below
- 1 1/2 cups olive oil or vegetable oil
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Instructions
- Add the meat to a very large bowl and sprinkle with the salt and pepper. Next add all of the remaining meatball mix ingredients.
- Gently mix and distribute together the ingredients but try not to overmix.
- Set up a bowl of water for rolling the meatballs. Dip hands in water and grab enough of the meatball mix to make a golf ball sized meatball. Roll with palms to form the meatballs then place on a parchment paper lined baking sheet. Repeat the process of dipping hands in water and rolling until all of the meatballs have been formed.
- Heat a large cast iron or stainless steel pan with olive oil to 350-370f. Fry meatballs until brown on all sides (about 10 minutes total). Work in batches and don't overload the pan. Place finished meatballs on a paper towel lined plate or onto a wire rack.
- Heat marinara sauce in a large pot to a gentle simmer. Cook the meatballs in the sauce for 20-30 minutes or until hot in the middle and tender. Serve with more sauce, Italian bread, and grated Pecorino Romano. Enjoy!
Notes
- If the meatball mix is too wet add a bit of the extra reserved dry breadcrumbs to thicken the mix. The meatballs should hold their shape after being rolled and placed on the parchment paper lined baking sheet.
- If using store-bought breadcrumbs add a 1/4 cup of milk into the mix to help rehydrate the breadcrumbs.
- Use this Sunday sauce or marinara sauce recipe. Or make your own!
- Leftovers can be saved for up to 3 days or frozen for 3 months. Reheat in sauce over moderate heat on the stovetop or in the microwave.
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
8.7g
(3%)
Protein
12.1g
(24%)
Fat
4g
(6%)
Saturated Fat
1.4g
(7%)
Cholesterol
40mg
(13%)
Sodium
465mg
(19%)
Potassium
323mg
(9%)
Fiber
1.1g
(4%)
Sugar
3.9g
(8%)
Calcium
46mg
(5%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 30meatballs
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 8.7g | 3% |
| Protein | 12.1g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 40mg | 13% |
| Sodium | 465mg | 19% |
| Potassium | 323mg | 7% |
| Fiber | 1.1g | 4% |
| Sugar | 3.9g | 8% |
| Calcium | 46mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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