Sicilian Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 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
Description
This recipe mixes ground chuck with beaten eggs, minced parsley, kosher salt, pepper, soaked fresh breadcrumbs, pecorino romano cheese, drained currants or raisins, pine nuts, and grated garlic. The mixture is gently combined to maintain tenderness, then rolled into golf ball-sized portions. The meatballs are fried in hot oil until golden brown on all sides, then finished by simmering in a tomato sauce for 20-30 minutes to cook through and meld flavors.
The final meatballs offer moistness and richness from the high-fat ground chuck and cheese, with bursts of sweetness from the currants and a mild crunch from the pine nuts. The tomato sauce provides a tangy, balanced backdrop.
These meatballs are traditionally served with extra tomato sauce and Italian bread, making them suitable as a hearty entrée or part of a family meal.
The recipe notes suggest adjusting breadcrumb moisture if the mix feels too wet and recommends milk for store-bought breadcrumbs. Leftovers store refrigerated for up to 3 days or freeze up to 3 months, reheated gently in sauce.
Ingredients
Meatball mix ingredients
- 2 pounds ground chuck
- 2 large egg beaten
- 1/4 cup parsley minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups breadcrumbs soaked in milk or water and squeezed out, fresh
- 1 cup pecorino romano
- 1/2 cup currants soaked in water then squeezed out, or raisins
- 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
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
- Use extra dry breadcrumbs to firm the mixture if it feels too wet; the meatballs should hold their shape well after rolling.
- When using store-bought breadcrumbs, adding 1/4 cup milk helps rehydrate them for better texture.
- The sauce can be homemade or store-bought marinara; the meatballs cook in sauce until heated through and tender.
- Leftover meatballs keep refrigerated for up to 3 days or frozen for up to 3 months, with reheating recommended in sauce over moderate heat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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