Sicilian Supper
Experience the vibrant flavors of the Mediterranean with this hearty and comforting Sicilian Supper. This dinner masterpiece brings together tender, Parmesan-infused beef and pork meatballs simmered in a robust tomato sauce with aromatic garlic, basil, and oregano. The dish is beautifully complemented by fluffy couscous infused with roasted zucchini, red bell pepper, and eggplant, giving each bite a burst of smoky sweetness. Perfect for a weeknight family meal or a casual dinner party, this recipe combines wholesome ingredients with simple cooking techniques to deliver authentic Sicilian flavors straight to your table. Garnished with fresh parsley and an extra sprinkle of Parmesan, this Mediterranean-inspired feast is as satisfying as it is flavorful.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese
- 2 large Eggs
- 4 units Garlic cloves
- 30 grams Parsley
- 60 ml Olive oil
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 large Red onion
- 1 teaspoon Oregano
- 10 leaves Basil leaves
- 200 grams Couscous
- 1 large Zucchini
- 1 large Red bell pepper
- 1 small Eggplant
- 300 ml Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat oven to 200°C (400°F).
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, eggs, 2 minced garlic cloves, chopped parsley, salt, and black pepper. Mix well using your hands until all ingredients are evenly incorporated.
Form the mixture into small meatballs, about the size of a golf ball, and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning frequently, until browned on all sides. Remove the meatballs and set aside.
In the same skillet, add another tablespoon of olive oil and sauté the finely chopped red onion and remaining minced garlic for 2-3 minutes, until fragrant.
Stir in the canned crushed tomatoes, tomato paste, oregano, and basil leaves. Bring the sauce to a simmer, then add the meatballs back into the skillet. Cover and let simmer on low heat for 20 minutes, stirring occasionally.
Meanwhile, prepare the roasted vegetables. Chop the zucchini, red bell pepper, and eggplant into bite-sized pieces. Toss with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread evenly on a baking tray and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, prepare the couscous. Bring the vegetable stock to a boil in a medium saucepan. Remove from heat, add the couscous, and cover. Let sit for 5 minutes, then fluff with a fork.
Once the roasted vegetables are done, mix them into the couscous and stir to combine.
To serve, plate the herbed couscous with roasted vegetables alongside the Sicilian meatballs and tomato sauce. Garnish with extra parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
4110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 992 mg | 330% | |
| Sodium | 9857 mg | 429% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 90.1 g | ||
| Protein | 237.3 g | 475% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1146 mg | 88% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 7238 mg | 154% | |
*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.
