It’s time to start cooking!
I hope you have been enjoying my blogs so far but it is time to start cooking one of the basics of Sicilian cooking; home-made meatballs and sauce with pasta!
I’m going to start by giving you my mother’s and my meatball recipe. They are the most delicious and tender meatballs I have ever had.
Everyone loved my mother’s meatballs! My own children would only eat the meatballs their grandmother and I made! My mother made meatballs and sauce for every Sunday dinner during her entire lifetime and she cooked with her mother so she probably made them every week for 80 years!
When you make them, you will have the secret to a great Sicilian meatball that I hope you and your family will enjoy!
The first thing you have to do is gather all your ingredients and then follow the directions. After you make them, you can freeze them so you will have them to put into the sauce you will be making from the next recipe that I will be giving you or you may make the meatballs right before making the sauce.
The meatball recipe makes about 25 meatballs and they freeze well in a regular freezer bag. You can freeze half of them and you will have them for the next time you make sauce for your family!
So let’s get going and start cooking the first part of what will be a delicious Sicilian meal!
Let’s make meatballs!
Makes about 25 meatballs
Pre-heat oven to 350 degrees
1 ¼ lb. ground beef
½ lb. ground pork
2 ½ c. Italian Style bread crumbs
½ tsp. salt
½ tsp. black pepper
½ tsp. garlic powder or 1 tsp. minced garlic
1 T. parsley flakes
½ c. Pecorino Romano cheese
5 extra-large eggs
¼ c. water
½ c. milk
In a large bowl break up the beef and pork so there aren’t any large pieces of meat. Add the bread crumbs, salt, pepper, garlic, and parsley. Mix well. Add the eggs, water and milk. Mix all these ingredients together well so the mixture is consistent.
Form meatballs about the size of a golf ball and place on a cookie sheet that has low sides.
Bake in a pre-heated oven for 15 minutes or until browned. Turn over meatballs and bake about 10 minutes more until that side is browned. Turn again so another uncooked side is down. Bake for about another 10 minutes. Make sure the meatballs are browned and you can’t see any raw/red meat. The meatballs will finish cooking in the sauce.
Plan 2 – 3 meatballs per person. Cook in sauce or freeze for a future meal.
You can also freeze about a cup and a half of the meat mixture to make into little meatballs for Grandma’s Chicken Soup or you can make the little meatballs and freeze them on a cookie sheet and put in a freezer bag after they are frozen for future use.