SICILIAN EGG BALLS (THE MEATLESS MEATBALL) RECIPE - (4.1/5)
Provided by kimmie
Number Of Ingredients 5
Steps:
- Mix eggs in large bowl. Add cheese, bread crumbs & baking powder. Fill half of a frying pan with oil, heat until ready to fry. Pour 1T of mixture in oil, fill the pan with as many scoops as possible, do not overlap. When the sides of each ball look cooked and middle mushy, flip. Cook until balls fluff and are cooked fully through. These are great alone or soaked in sauce (they will absorb a lot of sauce, make extra)
CHEF JOHN'S MEATLESS MEATBALLS
I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
- Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
- Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.1 g, Cholesterol 110.4 mg, Fat 17.9 g, Fiber 8.4 g, Protein 16.9 g, SaturatedFat 6.2 g, Sodium 1695.2 mg, Sugar 20.5 g
FAMILY SICILIAN SAUCE AND MEATBALLS
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
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
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
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
SPAGHETTI WITH SICILIAN MEATBALLS
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
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.
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