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.