Grandma's Sicilian Meatballs
These flavorful meatballs are great in tomato sauce, a sub sandwich, or on their own. They are a hit when I make them for subs for football games.
These flavorful meatballs are great in tomato sauce, a sub sandwich, or on their own. They are a hit when I make them for subs for football games.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (238g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large bowl stir eggs, breadcrumbs, Parmesan cheese, olive oil, parsley, garlic, salt, and pepper.
- Blend.
- add ground beef and mix thoroughly.
- Form mixture into whichever size meatball you'd like!
- To cook you can bake or fry.
- I prefer to bake them on a cookie sheet at 400 degrees for about 8-15 minutes depending how big they are.
- To fry them, pour enough oil into a heavy large skillet to coat the bottom.
- Heat over medium-low heat.
- Add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed.
- Once you are done cooking, add to whatever sauce you are going to serve them in and let simmer on low.
Sicilian Tradition and Meatball History
Southern Italian meatballs differ fundamentally from their northern counterparts and American adaptations by historically relying on panade mixtures rather than heavy quantities of meat alone. Sicilian households traditionally incorporated stale bread soaked in milk or water, alongside aromatic additions like parsley and cheese, stretching expensive protein while yielding a lighter texture. Ground beef or turkey blends integrate smoothly with these traditional binders when mixed thoroughly before shaping.The Binder Balance
Eggs and Italian breadcrumbs function as essential structural components preventing the meat mixture from collapsing during high-heat cooking. Four large eggs provide sufficient moisture and protein coagulation for two pounds of meat without requiring milk-soaked bread. Parmesan cheese contributes umami compounds through glutamates, reinforcing the savory profile established by minced garlic and black pepper. Overworking the meat at this stage develops dense proteins, so mix just until the seasonings distribute evenly throughout the blend.Thermal Management
Baking requires a preheated oven set to 400 degrees Fahrenheit, yielding evenly browned exteriors within eight to fifteen minutes depending on final ball diameter. Frying demands a heavy skillet maintained at medium-low heat to ensure the interior reaches safety thresholds before the exterior burns. Turning the portions frequently prevents scorching while rendering excess fat from the ground meat. Simmering cooked spheres directly inside tomato sauce allows the starches in the breadcrumbs to thicken the surrounding liquid gently over low heat.
