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
CONTI FAMILY MEATBALLS (SICILIAN TWIST)
To be cooked in/ served with the Conti Family Meat Sauce. Cooking time is really a guess. From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.
Provided by ThatSouthernBelle
Categories Meat
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together and blend well.
- With wet hands, rolly the mixture into balls about 1 1/2 inches in diameter.
- Drop the balls into the simmering meat sauce.
Nutrition Facts : Calories 296.5, Fat 16.5, SaturatedFat 6.3, Cholesterol 194.8, Sodium 284.9, Carbohydrate 13.3, Fiber 0.8, Sugar 1.4, Protein 21.9
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
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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SICILIAN STYLE MEATBALLS – JEANIE AND LULU'S KITCHEN
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Category Main CourseTotal Time 1 hrEstimated Reading Time 3 mins
- First, combine the cubed bread and milk in a bowl. Let the bread soak in the milk for 15 minutes to make the panada. While the bread soaks, heat a small skillet over medium heat. Add the garlic, parsley, oregano and pine nuts to the dry pan and let them get fragrant for just 30 seconds. Set the pan aside and let it cool.
- When the bread is done soaking, remove it and gently squeeze some of the excess milk out of it. Transfer the soaked bread to a large bowl along with the aromatics from the pan. Add the meatloaf mix, eggs, parmesan, raisins, salt and pepper. With clean hands, work everything together until well combined.
- Pre-heat the oven to 375 and get out a sheet tray. Fit the sheet tray with a rack. Lightly spray the rack with cooking spray. Prepare the breading line by combining the eggs and water in a bowl. Beat them together to make an egg wash. Add the breadcrumbs to another bowl. Take a small hand full of the meat mixture about the size of your palm and roll it into a ball. Put the meatball through the egg wash first, then the breadcrumbs to coat it. Place it on the prepared baking rack and repeat with the rest of the meat mixture until all of the meatballs are breaded.
- Bake the meatballs for 45 minutes, until golden and perfectly cooked through. Serve immediately with marinara, bread, pasta you name it! Buon appetito.
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