Sicilian meatballs

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Sicilian meatballs

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Ingredients

Adjust Servings:
For the meatballs
400 g Minced beef
2 Egg
1 clove Garlic
4 tablespoons Parmesan cheese
1 tablespoon Parsley minced
80 g Bread crumbs
6 tablespoons Whole milk
to taste Salt
For the sauce
700 ml Tomato puree
1 Onion
1 Carrot
1 Celery
200 g Minced beef
200 g Fresh peas
1/2 glass Red wine
Salt
Extra virgin olive oil
1 leave Bay

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Cuisine:

Ingredients

  • For the meatballs

  • For the sauce

Directions

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Sicilian meatballs is a rich and flavorful pasta sauce, or second course. A simple, grandmother’s dish, perfect for adults and children alike.

Ragu alla Siciliana, differs from the classic Bolognese sauce, for the addition of peas. In this case it is further enriched by many small minced meatballs. Get your bread ready for the scarpetta because you will struggle to resist so much goodness! The little meatballs are soft thanks to a little trick: just moisten the meat mixture, with a drop of milk or water.

For a tasty one-dish meal, season them with spaghetti, they will be really irresistible! As always, if you liked the recipe, please comment! Your opinions give us the motivation we need to keep posting new recipes!

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Steps

1
Done

The first thing to prepare are the meatballs. Then pour the ground meat into a bowl and enrich it with: the eggs, cheese, crushed garlic, breadcrumbs, a pinch of salt, chopped parsley and milk. Mix until the mixture is smooth and firm.

2
Done

Now that the dough is ready, take it out little by little and make small patties, about the size of a nice pulpy cherry.

3
Done

In a frying pan, pour a drizzle of olive oil and in this fry, lightly, the patties. You will only have to make them change color and seal them. For a lighter version of rague with Patties, you can also skip this step.

When they are ready, set them aside.

4
Done

In a saucepan, pour a drizzle of olive oil and in this sauté: the chopped carrot, onion and celery.

5
Done

Next, add the ground meat and brown it. Deglaze with the wine and let it evaporate.

6
Done

Add the tomato puree, tomato paste (optional), and peas. Stir and season with salt and bay leaf.

7
Done

Add the precooked patties and a cup of water. Cover with a lid. Cook the Sicilian meatballs, over low heat, for about 3 hours. Check the cooking occasionally and add, a little water, when needed.

8
Done

Before turning off the heat, adjust the salt if needed.

9
Done

Serve Sicilian meatballs as a second course, or use it as a pasta sauce.

Eatsitaly

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