Meatballs Sicilian Style Recipes

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OLD WORLD SICILIAN MEATBALLS



Old World Sicilian Meatballs image

This is a classic meatball recipe. Tender, crispy on the outside and moist inside. An old recipe to treasure.

Provided by Doug Bakes Staff

Categories     Main Course

Time 30m

Number Of Ingredients 13

3 slices white bread, torn into pieces
1/4 cup milk
1 1/2 pounds ground beef
12 ounces sweet Italian sausage links
2 eggs
1 onion, chopped
1/2 cup grated Romano cheese
1 tablespoon dried parsley
3/4 teaspoon salt
1 tablespoon dried oregano
2 tablespoons fresh basil, finely chopped
1/2 teaspoon ground black pepper
3 tablespoons olive oil

Steps:

  • Combine bread and milk or water in a medium bowl.
  • Let bread soak for a couple of mins and ring out most of the milk.Break up the bread into small pieces.
  • Remove the casings from the sweet sausage and break the sausage up until it matches the consistency of the ground beef.
  • Mix ground beef, sausage, eggs, onion, Romano cheese, basil, oregano, bread, and salt and pepper to taste. Form golf ball-sized meatballs; place into refrigerator for 2 hours to firm up.
  • Heat oil in a large skillet. Add meatballs to the hot oil making sure not to crowd them. Cook meatballs in batches.
  • Cook on all sides until the centers are no longer pink. 5-6 mins.Allow draining on paper towels.

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

TRADITIONAL SICILIAN MEATBALLS (PRUPETTI)



Traditional Sicilian Meatballs (prupetti) image

The best authentic and traditional Sicilian meatballs (prupetti) recipe is of course my mom's! These meatballs are soft, moist and cheesy and not at all dry. Simmer them in a fragrant tomato sauce that you will serve tossed with pasta and enjoy the meatballs as a second course for the ultimate, perfect Sunday lunch. I'm sharing all my mom's tips for the perfect meatballs!

Provided by Nadia Fazio

Categories     Side Dish

Number Of Ingredients 18

3 cups bread crumbs from day old bread
1 cup milk
500 grams combined ground veal, beef and pork
1 1/4 cups grated combined Parmigiano and Romano cheeses
1/2 cup fresh chopped parsley
1 clove garlic (finely minced)
2 eggs (lightly beaten)
1 tbsp. olive oil
1/2 tsp salt
pepper
1 small onion (finely diced)
2 garlic cloves (finely minced)
3 tbsp. olive oil
2 tbsp. tomato paste
1 jar tomato passata (720 ml)
red pepper flakes (optional)
fresh basil leaves
salt and pepper (to taste)

Steps:

  • Place the bread crumbs in a medium sized bowl, pour milk over them and toss to combine. Set aside.
  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • 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. In a large sauce pan, heat olive oil on medium heat, add onion and cook for 5 minutes. Add garlic and and red pepper flakes. continue cooking for 2 minutes.
  • Stir in tomato paste and cook for 2 minutes before pouring in the tomato purée. Pour about 2 cups of water in the jar to rinse out remaining sauce and add to the sauce pan.
  • Add salt and pepper, to taste and basil leaves. Bring to a simmer and nestle the baked meatballs in the sauce. Let simmer partially covered for 2-21/2 hours, stirring occasionally.
  • When ready to serve, transfer the meatballs to a large bowl. Boil your favorite pasta, toss with the tomato sauce and serve as a first course. Serve meatballs as a second course with tossed salad and/or side vegetable dishes.

Nutrition Facts : Carbohydrate 68 g, Protein 49 g, Fat 56 g, SaturatedFat 20 g, TransFat 2 g, Cholesterol 198 mg, Sodium 1590 mg, Fiber 5 g, Sugar 11 g, Calories 982 kcal, UnsaturatedFat 31 g, ServingSize 1 serving

SICILIAN-STYLE MEATBALLS



Sicilian-Style Meatballs image

Sicilian-Style Meatballs are a unique take on a classic Italian meatball - they're studded with pine nuts and currants, bringing the North African influence into these flavorful, texture-packed meatballs. They're incredibly simple to make - from the meatballs themselves, to the no-fuss, garlicky tomato sauce. These meatballs are absolutely wonderful, especially when served with a crusty baguette, and a nice glass of red wine!

Provided by Molly | Spices in My DNA

Categories     Appetizer     Beef     Dinner     Main     Main Course

Number Of Ingredients 21

2 slices white bread, crust removed
1/3 cup whole milk
1 1/2 pounds lean ground beef*
2 large eggs, lightly beaten
4 cloves garlic, finely chopped
1/4 cup Italian flat-leaf parsley, finely chopped
2 teaspoons finely chopped fresh oregano
1/2 cup finely grated parmesan cheese, plus extra for serving
1/3 cup dried currants
1/4 cup pine nuts
1/4 cup Italian-style breadcrumbs
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup extra virgin olive oil (for frying)
1/4 cup extra virgin olive oil
3 cloves garlic, thinly sliced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1/2 teaspoon salt

Steps:

  • Begin by placing the white bread in a bowl. Cover with the milk - ensuring that all of the bread is moistened by the milk. Let it sit for 5-10 minutes while you get the rest of the ingredients together.
  • Place the ground beef in a large mixing bowl. Add the soaked bread (crumble it between your fingers into very small pieces to ensure it gets evenly incorporated), eggs, garlic, parsley, oregano, parmesan cheese, currants, pine nuts, breadcrumbs, salt, allspice, pepper, and red pepper flakes. Work the meat together with your hands, making sure all of the ingredients are evenly incorporated. Be careful to not overwork your meat - or else you can end up with tough, dry meatballs! 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. Transfer meatballs to a rimmed baking sheet or plate.
  • Meanwhile, make the sauce. In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add the garlic and sauté for 30 seconds - 1 minute or until fragrant. Add the crushed tomatoes, tomato sauce, and salt. Stir to combine. Cover and bring sauce to a simmer. Once simmering, add the meatballs, gently stirring them into the sauce. Cover and simmer over medium-low heat for at least 30 minutes. An hour or longer is even better!
  • Season to taste the sauce with additional salt if needed. Serve meatballs with freshly grated parm, a baguette, pasta, or whatever you wish!

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

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

MEATBALLS SICILIAN STYLE.



Meatballs Sicilian Style. image

These meatballs are very different because of the texture created after mixing in the food processor. I usually use a homemade tomato sauce but a good store bought sauce will work fine as well (Tomato & Basil). Top meatballs with sauce and mozzarella cheese and let your taste buds delight. Even Nona says she loves them.

Provided by King Lu

Categories     Veal

Time 1h25m

Yield 30-35 Meatballs, 6-8 serving(s)

Number Of Ingredients 15

6 cups dried white bread, cubed and left out overnight (about 1/2 loaf)
1 lb ground pork
1 lb ground veal
1/2 lb lean ground beef
1/3 lb pork fat, ground
1/3 cup yellow onion, Very finely chopped
4 tablespoons parmesan cheese, Freshly grated
3 garlic cloves, crushed
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne
2 tablespoons fresh parsley, finely chopped
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 eggs, beaten
3 tablespoons extra virgin olive oil

Steps:

  • Place dried bread cubes in a bowl and cover with cold water for 1 hour. Drain and squeeze the water out with your hands.
  • Place the bread into a bowl and add the remaining ingredients, except the Olive Oil.
  • Mix everything together with your hands very well (my butcher grinds all the meat and pork fat together for me at time of purchase, it definitely helps the mixing process).
  • Grind the mixture in a food processor with the Olive Oil, if you have a good sized processor you should be able to do it in two batches, use half the oil each time. Grind the mixture very fine it will take a few minutes; you may have to scrape the bowl down a time or two.
  • Return all to the bowl and mix again with your hands.
  • Form into meatballs just smaller than a golf ball. The mixture will stick to your hands so keep some cold water handy to moisten your hands when this happens.
  • Place the meatballs on a lightly oiled pan and cooked for 25 minutes at 375°F An extra 5 - 10 minutes if you plan to eat them right away.
  • Use these meatballs for spaghetti & meatballs. If you are using a homemade sauce place sauce and meatballs in a slow cooker for 4 hours or so. I like just throwing them in the oven topped with sauce and mozzarella cheese and cook them at 375F for 25 minutes.
  • I usually double up this recipe and freeze the meatballs for future meals. They turn out just as good for the next meal.

Nutrition Facts : Calories 827.1, Fat 60.4, SaturatedFat 24.4, Cholesterol 258.6, Sodium 1231.6, Carbohydrate 19.7, Fiber 1.2, Sugar 2.1, Protein 47.9

MEATBALL PIZZA, SICILIAN-STYLE



Meatball Pizza, Sicilian-Style image

Square pizzas are great for anyone who doesn't have a pizza stone: We are going to stretch the dough over a greased baking sheet, then let the dough rise again before topping it with homemade meatballs and a roasted pepper honey.

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 1 pizza

Number Of Ingredients 24

1 large red bell pepper
1/2 cup honey
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes, optional
Kosher salt
2 teaspoons olive oil, plus more for drizzling
One 18-ounce ball pizza dough, at room temperature
1/2 cup marinara sauce, at room temperature
3 to 4 ounces low-moisture mozzarella, sliced
6 medium fully cooked and cooled meatballs, recipe follows
8 leaves fresh basil, roughly torn
5 tablespoons finely grated Pecorino Romano
1 tablespoon Sicilian (or regular dried) oregano
4 to 5 slices white bread (about 5 ounces), torn into small chunks
1/2 cup whole milk
Kosher salt and freshly ground black pepper
4 ounces ground beef
4 ounces ground pork
4 ounces ground veal
2 to 4 ounces freshly grated pecorino
3 cloves garlic, grated
1 large egg
1/2 bunch fresh parsley, chopped (about 1/2 cup)
1/4 cup olive oil

Steps:

  • Preheat the oven to 500 degrees F.
  • For the pizza: Grease the bottom of a 13-by-9-inch rimmed baking sheet with the oil. Use your fingers to spread and stretch the dough super thin to fill the baking sheet. Cover with a clean towel or plastic wrap and let sit at room temperature until the dough is slightly puffed, about 1 hour.
  • For the roasted pepper honey: Place the pepper over an open flame over high heat. Roast, using tongs to turn on all sides, until completely black, 2 to 3 minutes per side. Transfer the pepper to a paper bag (or to a large bowl covered with plastic), fold the bag closed and steam, about 10 minutes. Transfer the pepper to a cutting board, cut in half and scrape out and discard the seeds. Turn the pepper over and use a kitchen towel to wipe the charred skin from the outside (do not rinse). Add the pepper, honey, oil, crushed red pepper flakes if using and salt to taste to a blender and blend until smooth. Set aside or keep in a glass jar with a lid in the refrigerator up to 2 weeks. Makes about 1 cup.
  • Gently spread the tomato sauce on top of the dough, then top with the mozzarella. Break the meatballs into small pieces and layer on top of the pizza. Sprinkle with half the basil and drizzle with olive oil. Top with half the pecorino and the oregano.
  • Bake until crisped and browned, 4 to 5 minutes. Remove the baking sheet from the oven and place it on the stove over medium heat to gently fry the bottom of the pizza until crisp, 1 to 2 minutes. Sprinkle with the remaining basil and drizzle with about 1 tablespoon of the roasted pepper honey and additional olive oil. Sprinkle with the remaining pecorino, slice the hot pizza and serve immediately.
  • Combine the bread, milk and pepper to taste in a large bowl and mix with your hands until a paste forms. Add the beef, pork, veal, pecorino, garlic, egg, parsley and a pinch each salt and pepper, then use your hands to gently combine.
  • Heat 2 tablespoons of the oil in a large skillet over medium heat. Scoop about six 1-inch chunks of the meatball mixture into the skillet and cook, turning occasionally, until all sides are browned, 6 to 7 minutes total. Use a slotted spoon to transfer the meatballs to a kitchen towel or plate and let cool completely, about 1 hour.
  • Repeat with the remaining oil and meatball mixture or freeze: Arrange the remaining uncooked meatballs in a single layer on a baking sheet and freeze until solid. Transfer the frozen uncooked meatballs to a freezer bag or freezer-safe container and store up to 2 months. Makes 20 meatballs.

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From rachaelrayshow.com


SICILIAN SPAGHETTI AND MEATBALLS RECIPE - FOOD NEWS
Sicilian-Style Meatballs Recipe. Add Spaghetti back to the pot it cooked in. Add a Cup and a half of Tomato Sauce and a drizzle of OLIVE OIL to the Spaghetti and Mix. Plate the Spaghetti evenly onto 4 Plates. Add some sauce over the top of the Spaghetti. Place 2 Meatballs n each Plate and cover with a little more Sauce. Serve to you guest with ...
From foodnewsnews.com


SICILIAN MEATBALLS RECIPES
2019-07-25 · Recipes; Easy Sicilian-Style Meatballs. by Kylie Perrotti Posted on July 25, 2019 July 16, 2021. Jump to Recipe. Pine nuts, currants, and plenty of Parmesan cheese go into these easy Sicilian-style meatballs. Serve it with a simple ragù and pasta (recipe below) or on toasted hoagie rolls with melted provolone for an amazing Sicilian-style meatball sub! These …
From tfrecipes.com


SICILIAN STYLE MEATBALLS RECIPES
2019-07-25 · Recipes; Easy Sicilian-Style Meatballs. by Kylie Perrotti Posted on July 25, 2019 July 16, 2021. Jump to Recipe. Pine nuts, currants, and plenty of Parmesan cheese go into these easy Sicilian-style meatballs. Serve it with a simple ragù and pasta (recipe below) or on toasted hoagie rolls with melted provolone for an amazing Sicilian-style meatball sub! These …
From tfrecipes.com


SICILIAN-STYLE MEATBALLS RECIPE - FOOD NEWS
Sicilian-style Meatballs Posted on May 12, 2013 by Salutation Recipes Never having been to Sicily, or even to a Sicilian restaurant, this is a bit of a silly name. Sicilian Style Meatballs. I eyeball my ingredients. So, these are rough estimates. Use more or use less if you feel it’s right. Make this recipe yours…and as always, let me know how it goes. 1 lb ground beef. 1 lb …
From foodnewsnews.com


BEN TISH’S RECIPE FOR SICILIAN LEMON AND ORANGE SWEET ...
2 hours ago Tip the dough on to a lightly floured surface and shape into a ball. Place in the prepared tin and put into a large, roomy plastic bag. Leave to rise for 3 hours or until the dough has reached the ...
From theguardian.com


SICILIAN MEATBALLS - CIAO ITALIA
Recipes; Sicilian Meatballs; Sicilian Meatballs. Share This Recipe. Ingredients. 2/3 cup fresh breadcrumbs 1/2 cup milk ... Program 1812 Recipe courtesy of ciaoitalia.com-- Mary Ann Esposito This recipe was featured on Season 18 - Episode 1812. Share This Recipe. Print This Recipe Comments . Irene July 20, 2016 at 7:09 pm. Add a pound of ground beef and you …
From ciaoitalia.com


MEATBALLS | SICILIAN COOKING
2017-07-22 Spaghetti and meatballs is an American tradition; in my home we served fried meatballs as a supplement to a meager main course, or when on Sunday, we prepared ragù, the tomato sauce was enriched with polpette, meatballs, salsiccia, sausages, pittinicchi, boned pork spareribs, cotenna, pork skin, a boneless loin roast stuffed with garlic. The ragù was a …
From siciliancookingplus.com


SICILIAN-STYLE MEATBALLS - FRESH-PRESSED OLIVE OIL
2022-01-05 Explore Recipes Sicilian-Style Meatballs. Sicilian-Style Meatballs. Posted on January 5, 2022 February 23, 2022 by The Olive Oil Hunter. Sicilian-style meatballs can be distinguished from others by the unexpected but delightful addition of currants and pine nuts. While many traditional cooks fry their meatballs on the stovetop before simmering them in …
From freshpressedoliveoil.com


ITALIAN MEATBALL RECIPES | ALLRECIPES
This is the recipe for easy homemade meatballs that my mother used growing up. I now make them for my family, and my picky husband loves them. Serve with your choice of pasta. By Donelle. Easy Meatballs. Save. Easy Meatballs . Rating: 4.5 stars 5 . My husband makes these easy meatballs with simple ingredients like eggs, panko bread crumbs, garlic powder, and …
From allrecipes.com


POLPETTE ALLA SICILIANA - SICILIAN MEATBALLS | PETER ...
2021-03-23 Polpette alla Siciliana - Sicilian meatballs in tomato sauce - recipe. Serves 4 or more. Ingredients: (For the sauce) - 4 to 5 large, ripe tomatoes, peeled, de-seeded and chopped into small pieces - 3 tablespoons extra virgin olive oil - 2 cloves garlic, chopped - 1 onion - 1 handful flat-leaf parsley, chopped fine - 2 bay leaves - 1 large pinch of cumin (or more, to …
From petersommer.com


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