TRADITIONAL SICILIAN MEATBALLS (PRUPETTI)
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
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
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 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 SPAGHETTI
If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.
Provided by DIGGER2640
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
- Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
- Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.6 g, Cholesterol 7.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 516.3 mg, Sugar 2.5 g
SICILIAN SPAGHETTI SAUCE
Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.
Nutrition Facts : Calories 459 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1137mg sodium, Carbohydrate 74g carbohydrate (25g sugars, Fiber 5g fiber), Protein 21g protein.
SICLIAN SPAGHETTI SAUCE AND MEATBALLS
There are many variations of Sauce in Italy. The Norhtern area uses cinnamom in their sauce, while the central will use oregano, the south will use basil, but in Sicily it's garlic, salt and pepper. Some will use onions in their sauce...I do not. Most meatballs have eggs in them. Mine do not. Go to an Italian grocery store and buy your ingredients! DO NOT PUT SUGAR IN TO LESSEN THE ACID..COOKING ALL DAY THE SAUCE WILL NATURAL LOOSE THE ACID TASTE.
Provided by Bonnie Beck @sailboat
Categories Beef
Number Of Ingredients 16
Steps:
- In a 6 quart pan. Place 1/3 cup of olive oil. Turn on heat. Add garlic and brown slightly. Add the tomato paste. Add 3 cans of water per can (use the tomato paste cans to measure the water and scrap out all of the tomato paste. Add the can of diced tomatoes. Stir. Place the Italian sausage in.
- Add salt and pepper. Bring it to a simmer with a slightly jar lid. Stir occasionally.
- To make the meatballs, mix it all together. You are going to add enough water till it holds together and you can form soft balls (they should feel like a babies soft stomach). It should be moist. Take some of the meat, about the size of an ice cream scoop. Roll the balls with your hands.
- Drop carefully, in the simmering sauce. Place the lip on pan slightly a jar. The meatballs are done when they float to the top. You can leave the meatballs in the sauce along with the sausage or take them out and add them the last hour. You will need to stir the sauce every once in awhile.
- Notes: If your meatballs fall apart in the sauce it means you haven't rolled them enough between your hands. If you buy whole tomatoes in the can, crush them with your hand as you add them to the sauce. You may need to add water to the sauce as it cooks, depending on how thick you like your sauce.
- When I buy tomatoes in a can..the juice looks like tomato juice. You can add any Italian seasoning you like if you don't like a non seasoning sauce. I have an organic garden. I love fresh fennel and fresh garlic greens. So I add them to my sauce or salads.
- I have made this my roaster in the oven (my favorite way) or cockpot, adding the meatballs and sausage when it is begins to simmer.
ORIGINAL RECIPE SICILIAN SUCCO (MEATBALLS & SAUCE)
I was born in a small mining town in southern Illinois. The village had a predominate Italian population. Spaghetti was a staple part of their diet. The red marina sauce that they poured over the spaghetti was called succo. This was a time before air conditioning, and all the windows in their houses wee wide open during the summer time. If your nostrils caught a whiff of their succo cooking would make your taste buds dance. If that caught a whiff of their home made cheese, they would dance even harder. To taste a plate of this delicacy was a real thrill. My best friend was Italian, and we did our homework together. I had occasion to sample this delicious morsel frequently. When my friend's mother placed a plate in front of me and said "mange," I immediately became fluent in Italian. Over the years, I have craved this taste. I looked everywhere for a recipe, but there was none anywhere. I couldn't have asked her for a recipe because she didn't have one. She couldn't explain to how to make it because she couldn't speak English. She had brought the recipe from Sicily in her memory. I recalled some of the ingredients. I found a recipe site on the net that if you fed the ingredients it would construct recipes using these ingredients. I got close but not close enough. With the help of some Italian friends, I was finally able to construct a recipe of the greatest spaghetti in the world. This recipe is the fruits of my labor. I hope you enjoy it as much as I do. Note from UnknownChef86: This is a recipe I adopted in 2006.
Provided by UnknownChef86
Categories Sauces
Time 4h45m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
- Bring sauce to a boil and turn down the heat to simmer.
- In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
- Shape into balls the size of a golf ball.
- Try to make 40 meat balls.
- In a skillet, fry meatballs in hot olive oil until brown.
- Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
Nutrition Facts : Calories 279.9, Fat 13.7, SaturatedFat 5.4, Cholesterol 56.6, Sodium 1129.7, Carbohydrate 20.7, Fiber 3.8, Sugar 10.2, Protein 20.2
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