Best 5 Family Sicilian Sauce And Meatballs Recipes
If you're looking for a hearty and comforting meal that the whole family will love, look no further than Sicilian sauce and meatballs. This classic Italian dish is made with simple, fresh ingredients that come together to create a rich, flavorful sauce that's perfect for smothering meatballs, spaghetti, or penne. Whether you're a seasoned home cook or a novice in the kitchen, this guide will provide you with everything you need to know to make the best Sicilian sauce and meatballs.
Let's cook with our recipes!
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
ORIGINAL RECIPE SICILIAN SUCCO (MEATBALLS & SAUCE)
I was born in a small mining town in southern Illinois. The village had a predominate Italian population. Spaghetti was a staple part of their diet. The red marina sauce that they poured over the spaghetti was called succo. This was a time before air conditioning, and all the windows in their houses wee wide open during the summer time. If your nostrils caught a whiff of their succo cooking would make your taste buds dance. If that caught a whiff of their home made cheese, they would dance even harder. To taste a plate of this delicacy was a real thrill. My best friend was Italian, and we did our homework together. I had occasion to sample this delicious morsel frequently. When my friend's mother placed a plate in front of me and said "mange," I immediately became fluent in Italian. Over the years, I have craved this taste. I looked everywhere for a recipe, but there was none anywhere. I couldn't have asked her for a recipe because she didn't have one. She couldn't explain to how to make it because she couldn't speak English. She had brought the recipe from Sicily in her memory. I recalled some of the ingredients. I found a recipe site on the net that if you fed the ingredients it would construct recipes using these ingredients. I got close but not close enough. With the help of some Italian friends, I was finally able to construct a recipe of the greatest spaghetti in the world. This recipe is the fruits of my labor. I hope you enjoy it as much as I do. Note from UnknownChef86: This is a recipe I adopted in 2006.
Provided by UnknownChef86
Categories Sauces
Time 4h45m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
- Bring sauce to a boil and turn down the heat to simmer.
- In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
- Shape into balls the size of a golf ball.
- Try to make 40 meat balls.
- In a skillet, fry meatballs in hot olive oil until brown.
- Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
Nutrition Facts : Calories 279.9, Fat 13.7, SaturatedFat 5.4, Cholesterol 56.6, Sodium 1129.7, Carbohydrate 20.7, Fiber 3.8, Sugar 10.2, Protein 20.2
SICILIAN MEATBALLS
Family recipe that goes way back. My mother said her uncle would always take a little of the meat and fry her a "hamburger" in the skillet as the rest were in the oven. It's a lot of work, but the results are way worth it. If you are going to make this, make a bunch and freeze it!!!! LOL
Provided by Doxie lover in the
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mince or press the garlic, and chop the parsley into fine pieces (or you can cut the measurement and use dried parsley flakes).
- Grate the onion and place in a bowl.
- Add all of the ingredients above, except for the olive oil, and mix together in the bowl.
- Form balls into the size of golf balls and then dip your hand (or brush) in the oil and then rub it on the balls.
- Place on cookie sheet and brown at 350 degrees for 20 minutes.
- I usually add these to my marinara sauce, but you can eat them many other ways as well!
Nutrition Facts : Calories 518, Fat 34.4, SaturatedFat 11.1, Cholesterol 140.5, Sodium 504.2, Carbohydrate 17, Fiber 1.4, Sugar 2.3, Protein 33.4
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.
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 Italian Recipes
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
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your sauce and meatballs.
- Don't skimp on the garlic: Garlic is a key ingredient in Sicilian sauce, so don't be afraid to use plenty of it.
- Simmer the sauce for a long time: The longer you simmer the sauce, the more flavorful it will become. Aim for at least 2 hours, but you can simmer it for up to 4 hours.
- Make the meatballs ahead of time: You can make the meatballs up to a day in advance and store them in the refrigerator. This will save you time on the day you're serving the sauce.
- Serve the sauce and meatballs over pasta: Traditional Sicilian pasta dishes include spaghetti, penne, and rigatoni.
Conclusion:
Sicilian sauce and meatballs is a delicious and hearty dish that is perfect for a family meal. With its rich, flavorful sauce and tender meatballs, this dish is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give Sicilian sauce and meatballs a try!
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