Sicilian Style Meatballs Recipes

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!

Steps:

• Place dried bread cubes in a bowl and cover with cold water for 1 hour. Drain and squeeze the water out with your hands.
• Place the bread into a bowl and add the remaining ingredients, except the Olive Oil.
• Mix everything together with your hands very well (my butcher grinds all the meat and pork fat together for me at time of purchase, it definitely helps the mixing process).
• Grind the mixture in a food processor with the Olive Oil, if you have a good sized processor you should be able to do it in two batches, use half the oil each time. Grind the mixture very fine it will take a few minutes; you may have to scrape the bowl down a time or two.
• Return all to the bowl and mix again with your hands.
• Form into meatballs just smaller than a golf ball. The mixture will stick to your hands so keep some cold water handy to moisten your hands when this happens.
• Place the meatballs on a lightly oiled pan and cooked for 25 minutes at 375°F An extra 5 - 10 minutes if you plan to eat them right away.
• Use these meatballs for spaghetti & meatballs. If you are using a homemade sauce place sauce and meatballs in a slow cooker for 4 hours or so. I like just throwing them in the oven topped with sauce and mozzarella cheese and cook them at 375F for 25 minutes.
• I usually double up this recipe and freeze the meatballs for future meals. They turn out just as good for the next meal.

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.

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.