Sicilian Meatballs
Dive into the bold and vibrant flavors of Sicily with these Sicilian Meatballs, a recipe that marries tradition with a twist. Crafted with a savory blend of ground beef and pork, these meatballs are elevated by the unexpected sweetness of raisins and the nutty crunch of toasted pine nuts. A luscious mix of Parmesan cheese, breadcrumbs, and fresh parsley ensures each bite is bursting with Mediterranean charm, while a simmering bath in rich marinara sauce locks in all the flavors. Perfect for serving over al dente pasta, alongside crusty bread, or as a standout appetizer, this 40-minute recipe is a true celebration of Sicilian cuisine. Whether you're hosting a dinner party or craving a soulful homemade meal, these succulent meatballs will transport your taste buds straight to the sunny shores of Italy.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 0.25 cup whole milk
- 1 egg
- 2 minced garlic cloves
- 0.25 cup chopped fresh parsley
- 2 tbsp raisins
- 2 tbsp toasted pine nuts
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 3 tbsp olive oil
- 24 oz marinara sauce
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, and milk. Mix until evenly distributed.
Add the egg, minced garlic, parsley, raisins, and pine nuts to the mixture. Season with kosher salt and black pepper. Mix gently until the ingredients are well incorporated, being careful not to overwork the meat mixture.
Using clean hands, form the mixture into meatballs approximately 1.5 inches in diameter. You should have about 16-18 meatballs.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook each side for 2-3 minutes, until golden brown. Remove the browned meatballs and set aside on a plate. Repeat as needed.
Once all the meatballs are browned, return them to the skillet. Pour the marinara sauce over the meatballs and gently stir to coat them in the sauce.
Bring the sauce to a simmer, reduce the heat to low, and cover the skillet. Allow the meatballs to cook in the sauce for 20-25 minutes, or until they are fully cooked through (internal temperature should reach 165°F).
Serve the Sicilian meatballs hot, either over pasta, with crusty bread, or as a standalone dish garnished with additional parsley and Parmesan cheese, if desired.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.4 g | 276% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 3554 mg | 155% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 40.2 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 841 mg | 65% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
