Sicilian Meatballs

Sicilian Meatballs

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Sicilian Meatballs

INGREDIENTS

5 Slices of Torn Bread (soak in the milk)

¾ Cup Milk

1 Tablespoon Olive Oil (plus a little extra for drizzling)

2 Cans (28 ounces) Plum Tomatoes

Salt & Pepper to Taste

2 Pounds Ground Sirloin

4 Cloves Chopped Garlic

½ Cup Chopped Parsley

1 Cup Grated Parmigiano Reggiano Cheese

1 Teaspoon Allspice

Pinch of Red Pepper Flakes

1/3 Cup Toasted & Chopped Pine Nuts

¼ Cup Currants

1 Egg

Grease a roasting pan with olive oil.  Pour into the pan two cans of tomatoes and crush them with a potato masher.  Season with Salt and freshly ground black pepper and set aside while you prepare the meatballs.  In a large bowl, combine the ground sirloin, garlic, parsley, grated Parmigiano Reggiano, allspice, red pepper flakes, pine nuts, currants, the egg and salt & pepper. After soaking the bread in milk, squeeze out the excess milk and add it to the meat mixture.  The bread should be loose and in small pieces.  Combine the bread with the meat mixture.  Form meatballs that are about 2 ½ inches in diameter and place them on top of the mashed tomatoes in the roasting pan.  Transfer to the oven and roast until the meatballs are brown and cook through which should be about 30 minutes.  Remove meatballs from the oven and serve.  Serve 4

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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