Sicilian sauce meatballs in the family recipe, and precisely inherited from grandma: you will never find a meatball cooked in the softer tomato than this. The Secret? Expertly calibrate the ingredients, but also the right size of the meatballs. And of course a short fry in oil before cooking the meatballs in the sauce.
The meatballs of my memories
I've never loved meat, and when I was little it was very, very hard to convince me to eat it. The exception was meatballs, especially the STEWED MEATBALLS WITH PEAS, those LEMON and tomato ones. They say my grandmother shuttled between her house and mine carrying pots full of meatballs., because his were the ones I preferred. Without forgetting the BAKED MEATLOAF my mom, always soft and juicy. Later I would also learn to appreciate the SWEET AND SOUR MEATBALLS and those WITH PEPPERS, but only in adulthood, given the complexity of the flavors. All family recipes that I still prepare today without changing anything. You don't change the taste to good memories.
All these meatball recipes differ in seasoning, but they have in common the ingredients for meatballs: mixed pork and minced beef, bread crumb wet in milk, grated cheese, eggs, parsley and spices. In this way the meatballs are soft and tasty, have a complex and irresistible taste. You can use garlic or onion depending on your taste, but all other ingredients are needed. As for the size, ideal would be a ping pong ball: this way you will get perfectly cooked meatballs but still soft and juicy inside.
As well as a short fry in extra virgin olive oil before then cooking the meatballs with the chosen seasoning. At the mere idea of putting raw meatballs in tomato sauce I have the chills. My grandmother would never forgive me. Now I wish you a good day, Follow me on my YouTube channel so as not to miss the video recipes and, if you love Sicilian cuisine, take look at SICILIAN RECIPES and at RECIPES OF MEATBALLS AND CROQUETTES, rice arancini included.
400 grams of mixed pork and minced beef
120 grams of white bread crumb (even bread in a box)
milk, to taste
salt and pepper, to taste
1 whole egg
70 grams of grated Parmigiano Reggiano PDO
30 grams of grated pecorino cheese Dop
chopped parsley, to taste
breadcrumbs, just enough to coat the meatballs
extra virgin olive oil, to taste
750 ml of tomato puree
Sicilian sauce meatballs are soft, delicious and easy to prepare. First we make meatballs: put in a capacious bowl the minced beef and pork (if you have small children you can also use veal), the bread crumb wet in a little milk and slightly squeezed, the beaten egg, the finely chopped parsley, Parmesan cheese and grated pecorino, a pinch of salt and, If you like, ground black pepper. Mix with your fingertips, without crushing the meat too much, so that the ingredients mix. Adjust salt if necessary and put the dough in the refrigerator, covered with plastic wrap, for 30 minutes.
While the dough for the meatballs rests, prepare the tomato sauce. Cut an onion into slices and brown it in extra virgin olive oil. If you prefer, you can use a clove of garlic instead of onion, brown it until it is browned and then remove it. Combine the tomato puree. If meatballs are not for children, you can add half a glass of red wine to the tomato: will give more taste and more character to the meatballs with sauce. Add some salt, a few basil leaves if in season and cook the covered tomato puree for about 10 minutes.
While the past cooks, form with the dough of meatballs the size of a ping pong ball. Fry the meatballs for a few seconds in extra virgin olive oil: they just have to color on the outside and form a thin crust. As the meatballs are fried, drain them well and add them to the tomato sauce. Once the meatballs are all soaked in the sauce, cover and cook over very low heat for 30-40 minutes, until the sauce is thick and velvety.
You can serve sicilian sauce meatballs on your own, with homemade bread to make the "Liner". Or use them to season the pasta, the mythical SPAGHETTI AND MEATBALLS. Or, if you love street food, why not put them in a sandwich? I assure you that I am amazing. Bon appétit!