Get ready to experience a truly unique and delicious take on classic Italian meatballs with these incredible Sicilian-Style Meatballs! Inspired by the complex flavors of Sicily, which often show North African influence, these meatballs are studded with toasted pine nuts and sweet dried currants (or raisins), balanced with savory Parmesan, fresh herbs, and a hint of warming spices. I absolutely adore this Sicilian-Style Meatballs recipe because they are packed with amazing texture and that signature sweet-and-savory flavor profile. They’re simmered in a simple, no-fuss garlicky tomato sauce and are perfect served with crusty bread for dipping – maybe even alongside a nice glass of red wine for a comforting meal any night of the week!
Why You’ll Love These Sicilian-Style Meatballs
- Unique Sweet & Savory Flavor: The combination of currants, pine nuts, allspice, and savory meatball ingredients is distinctively Sicilian and delicious.
- Amazing Texture: Tender meatballs studded with crunchy pine nuts and chewy currants.
- Simple Homemade Sauce: The easy garlic-tomato sauce lets the meatballs shine.
- Comfort Food with a Twist: A familiar concept (meatballs in sauce) elevated with unique ingredients.
- Versatile: Great as an appetizer, main course over pasta, or served with bread.
Ingredients for Sicilian-Style Meatballs
Here’s what you’ll need to create these unique and flavorful meatballs and sauce. The full list with measurements is in the recipe card below.
Meatballs
- White bread slices, crust removed (Binder)
- Whole milk (Liquid for soaking bread)
- Lean ground beef* (or pork/veal/chicken mix) (Meat)
- Large eggs, lightly beaten (Binder)
- Garlic cloves, finely chopped (Aromatic)
- Italian flat-leaf parsley, finely chopped (Herb)
- Fresh oregano, finely chopped (Herb)
- Finely grated Parmesan cheese (+ extra for serving) (Dairy)
- Dried currants (or raisins) (Dried Fruit)
- Pine nuts (Nuts)
- Italian-style breadcrumbs (Binder/Texture)
- Salt (Seasoning)
- Ground allspice (Spice)
- Ground black pepper (Spice)
- Crushed red pepper flakes (Spice)
- Extra virgin olive oil (for frying) (Oil)
Sauce
- Extra virgin olive oil (Oil)
- Garlic cloves, thinly sliced (Aromatic)
- Crushed tomatoes (canned) (Vegetable)
- Tomato sauce (canned) (Vegetable)
- Salt (Seasoning)
(Note refers to original recipe meat suggestion) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the traditional Sicilian elements in these Sicilian-Style Meatballs, but feel free to adapt:
- Different Meat: Use a mix of ground beef, pork, and/or veal for classic Italian meatball texture. Ground chicken or turkey can also work for a lighter version.
- Different Nuts: Substitute chopped toasted almonds or pistachios for the pine nuts.
- Different Dried Fruit: Use golden raisins or finely chopped dried apricots instead of currants.
- Add Fennel: Include a pinch of ground fennel seed in the meatball mixture for another classic Italian flavor.
- Make it Spicier: Increase the amount of crushed red pepper flakes in the meatballs or add some to the sauce.
- No Allspice? If you don’t have allspice, a tiny pinch of ground cloves could provide a similar warming note, or simply omit it.
How to Make Sicilian-Style Meatballs
Making these flavorful Sicilian-Style Meatballs involves prepping the meatball mix, browning them, and simmering in sauce:
Prep Bread and Meatball Mixture
- First, I prepare the panade, which helps keep meatballs moist. I place the crustless white bread slices in a bowl and pour the milk over them, ensuring all the bread is moistened. I let this sit for 5-10 minutes while I gather the rest of my meatball ingredients.
- In a large mixing bowl, I place the ground beef.
- I gently crumble the soaked bread between my fingers into very small pieces directly into the bowl with the ground beef (I squeeze out excess milk first). This helps it incorporate evenly.
- To the bowl, I add the lightly beaten eggs, finely chopped garlic, finely chopped parsley, finely chopped fresh oregano, grated Parmesan cheese, dried currants (or raisins), pine nuts, Italian-style breadcrumbs, salt, allspice, black pepper, and crushed red pepper flakes.
- Using my clean hands (the best tool for the job!), I gently work the meat mixture together, making sure all the ingredients are evenly incorporated. Crucially, I am careful not to overwork or compact the meat mixture – this is key to preventing tough, dry meatballs! Mix just until everything is combined.
Form and Brown the Meatballs
- Once mixed, I form the meat mixture into golf ball-sized meatballs. A small cookie scoop can help with uniform size. I should get about 20-22 meatballs total.
- I heat the ¼ cup of extra virgin olive oil in a large nonstick skillet over medium to medium-high heat.
- Once the oil is hot, working in batches so I don’t overcrowd the pan, I carefully place the meatballs into the skillet.
- I cook them for about 4-5 minutes total, gently rolling them around or turning them, until they are nicely golden brown on all sides. They don’t need to be cooked through at this stage, just browned.
- Using a slotted spoon, I transfer the browned meatballs to a rimmed baking sheet or plate while I make the sauce.
Make Sauce and Simmer Meatballs
- In a large pot or Dutch oven (I sometimes carefully drain excess fat from the meatball skillet and use the same one!), I heat ¼ cup of extra virgin olive oil over medium heat.
- Once hot, I add the thinly sliced garlic and sauté for just 30 seconds to 1 minute, until fragrant. Watch carefully so it doesn’t burn!
- I add the canned crushed tomatoes, canned tomato sauce, and ½ teaspoon of salt. I stir everything to combine.
- I bring the sauce to a simmer, then cover the pot and reduce the heat to medium-low.
- Gently, I add the browned meatballs (and any juices from the plate) into the simmering tomato sauce, stirring gently to coat them.
- I cover the pot again and let the meatballs simmer gently in the sauce for at least 30 minutes. An hour or even longer is even better for developing flavor and ensuring tender meatballs!
Finish and Serve
- Taste sauce, adjust seasoning.
- Garnish and serve!
Tips and Tricks for the BEST Meatballs
Here are my secrets for making perfect Sicilian-Style Meatballs:
- Panade Power: Don’t skip soaking the bread in milk! This mixture (panade) adds moisture and results in tender meatballs.
- Gentle Mixing: Use a light touch when combining the meatball ingredients. Overmixing makes them tough.
- Brown for Flavor: Browning the meatballs before simmering adds depth of flavor and color.
- Low Simmer: Gently simmering the meatballs in the sauce allows them to cook through slowly and absorb flavor without falling apart.
- Fresh Herbs: Using fresh parsley and oregano adds bright flavor.
How to Serve
These Sicilian-Style Meatballs are incredibly versatile! Serve them hot:
- With Pasta: The classic pairing! Serve over spaghetti, linguine, rigatoni, or your favorite pasta shape, topped with extra sauce and Parmesan.
- With Crusty Bread: Essential for soaking up that delicious tomato sauce!
- As Appetizers: Serve smaller meatballs on toothpicks with sauce for dipping at a party.
- In Sandwiches: Make amazing meatball subs on crusty rolls.
- Over Polenta: Creamy polenta is a wonderful base for these flavorful meatballs.
Garnish generously with freshly grated Parmesan cheese just before serving.
Make Ahead and Storage
Meatballs in sauce are fantastic for making ahead!
- Make Ahead: Prepare the meatballs and sauce completely. Let cool and store covered in the refrigerator for up to 3 days. The flavors often improve overnight!
- Storage: Store leftovers in an airtight container in the refrigerator.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave until warmed through.
- Freezing: Cooked meatballs in sauce freeze beautifully! Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Sicilian-Style Meatballs
- What are currants? Can I use raisins?
- Currants are small dried grapes, similar to raisins but often smaller and slightly tarter. Regular raisins (dark or golden) are an excellent and easy substitute if you can’t find currants for these Sicilian-Style Meatballs.
- Can I bake the meatballs instead of frying?
- Yes. Place the formed meatballs on a baking sheet and bake at 400°F (200°C) for about 15-20 minutes, or until lightly browned, before adding them to the simmering sauce. They won’t have quite the same crust as pan-fried, but it’s a good option.
- What kind of ground beef is best?
- The recipe calls for lean ground beef (like 90/10). Using a blend with some pork or veal (like 80/20 beef combined with pork) can add extra flavor and tenderness, common in many Italian meatball recipes.
Enjoy this unique, flavorful, and comforting recipe for Sicilian-Style Meatballs! They bring a delicious taste of Southern Italy (with a hint of North Africa!) to your table.
Print
Sicilian-Style Meatballs
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Appetizer, Beef, Dinner, Main, Main Course, Meatballs
- Cuisine: Italian, Sicilian
Description
Sicilian-Style Meatballs are a unique take on a classic Italian meatball – they’re studded with pine nuts and currants, bringing a North African influence into these flavorful, texture-packed meatballs. They’re incredibly simple to make, from the meatballs themselves to the no-fuss, garlicky tomato sauce. These meatballs are absolutely wonderful, especially when served with a crusty baguette and a nice glass of red wine!
Ingredients
Scale
For the Meatballs:
- 2 slices white bread, crusts removed
- 1/3 cup whole milk
- 1 1/2 pounds lean ground beef* (85/15 or 90/10 recommended)
- 2 large eggs, lightly beaten
- 4 cloves garlic, finely chopped
- 1/4 cup fresh Italian flat-leaf parsley, finely chopped
- 2 teaspoons fresh oregano, finely chopped (or 1 tsp dried)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/3 cup dried currants (or small raisins)
- 1/4 cup pine nuts
- 1/4 cup Italian-style breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup extra virgin olive oil (for frying)
For the Tomato Sauce:
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1/2 teaspoon salt (or to taste)
Instructions
1. Prepare Meatball Base:
- Place the crustless white bread pieces in a small bowl. Pour the milk over the bread, ensuring all of it is moistened. Let it sit for 5-10 minutes to soak.
- Squeeze out any excess milk from the bread, then crumble the soaked bread into very small pieces.
2. Form Meatballs:
- In a large mixing bowl, combine the ground beef, crumbled soaked bread, lightly beaten eggs, finely chopped garlic (4 cloves), chopped parsley, chopped oregano, 1/2 cup grated Parmesan cheese, dried currants, pine nuts, Italian-style breadcrumbs, 1 teaspoon salt, allspice, black pepper, and crushed red pepper flakes.
- Gently mix the ingredients together with your hands until just combined. Be careful not to overwork the meat, as this can result in tough meatballs.
- Form the meat mixture into golf ball-sized meatballs (about 1.5-2 inches). You should get 20-22 meatballs.
3. Sear Meatballs:
- Heat 1/4 cup of olive oil in a large nonstick skillet over medium to medium-high heat.
- Once the oil is hot, carefully add the meatballs to the skillet in batches, being sure not to overcrowd the pan.
- Cook for about 2 minutes per side, turning gently, until all sides are golden brown (about 4-5 minutes total per batch). The meatballs will not be fully cooked through at this stage.
- Transfer the seared meatballs to a rimmed baking sheet or plate.
4. Make the Tomato Sauce:
- In a large pot or Dutch oven, heat 1/4 cup olive oil over medium heat.
- Once hot, add the thinly sliced garlic (3 cloves) and sauté for 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add the crushed tomatoes, tomato sauce, and 1/2 teaspoon salt. Stir to combine.
- Cover the pot and bring the sauce to a simmer.
5. Simmer Meatballs in Sauce:
- Once the sauce is simmering, gently add the seared meatballs to the sauce. Stir gently to coat them.
- Cover the pot and simmer over medium-low heat for at least 30 minutes. For even more tender meatballs and developed flavor, an hour or longer is even better. Stir occasionally.
6. Serve: Taste the sauce and season with additional salt if needed. Serve the meatballs hot, generously spooned with the tomato sauce. Sprinkle with extra freshly grated Parmesan cheese. Excellent served with a crusty baguette for soaking up the sauce, or over pasta.
Notes
- Ground Beef: This recipe uses lean ground beef. For a traditional Sicilian meatball, a mix of ground beef, pork, and veal is often used.
- Panade: Soaking the bread in milk (the panade) helps keep the meatballs moist and tender.
- Currants/Pine Nuts: These are characteristic of Sicilian meatballs. Small raisins can substitute for currants. Toasting the pine nuts briefly before adding can enhance their flavor.
- Don’t Overwork Meatballs: Mix gently and only until combined for the most tender results.
- Simmering Sauce: A longer, gentle simmer allows the flavors to meld beautifully.
- Storage: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently.