Sicilian Meatballs Food

SICILIAN-STYLE MEATBALLS

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!

TRADITIONAL SICILIAN MEATBALLS (PRUPETTI)

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.

SICILIAN MEATBALLS

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!

ORIGINAL RECIPE SICILIAN SUCCO (MEATBALLS & SAUCE)

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.

SPAGHETTI WITH SICILIAN MEATBALLS

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.

FAMILY SICILIAN SAUCE AND MEATBALLS

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.