Best Sicilian Style Meatballs Recipes

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

Ingredients

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

SICILIAN STYLE MEATBALLS

SICILIAN STYLE MEATBALLS image

Categories Beef Sauté

Yield 36 meatballs

Number Of Ingredients 12

Ingredients

4 slices of white sandwich bread
4 large eggs, beaten
3 garlic cloves, minced
1/4 cup chopped flat-leaf parsley
1 teaspoon minced marjoram
1 pound ground beef (85/15)
1 pound ground pork
1/2 cup dried currants
1/4 cup pine nuts
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/4 cup plain dry bread crumbs
2 cups vegetable oil, for frying

Steps:

In a bowl, soak the bread in water until saturated. Squeeze out the water and transfer the bread to a large bowl. Mash the bread to a paste and stir in the eggs, garlic, parsley, marjoram, 1 tablespoon of salt and 1/2 teaspoon of pepper. Mash until smooth. Add the beef, pork, currants, pine nuts and cheese and mix until combined. Add the bread crumbs, 1 tablespoon at a time, and knead until the mixture is firm enough to roll. Form the mixture into 36 meatballs (about 3 tablespoons each), tucking in the currants and pine nuts. In a large, nonstick skillet, heat the vegetable oil until shimmering. Add the meatballs in 2 batches and fry over moderate heat, turning, until browned and cooked through, about 12 minutes per batch. Using a slotted spoon, transfer the meatballs to a plate. Add the meatballs to the sauce and simmer for 30 minutes. 36 meatballs