Rustic Sicilian-Style Meatballs with Tomato Sauce
Indulge in the rich flavors of Sicily with these Rustic Sicilian-Style Meatballs, a delightful dish that combines juicy beef meatballs with a robust tomato sauce. Infused with aromatic herbs and spices, these meatballs are elevated by the addition of pine nuts and currants, creating a sweet-savory harmony. Nestled in a bed of San Marzano tomatoes and topped with a creamy basil ricotta, this recipe is perfect for family gatherings or special occasions. Serve with warm crusty ciabatta to soak up the delicious sauce and enhance the rustic charm of this Italian classic.
6
Servings
533
Calories
20
Ingredients
Ingredients
White bread
6 slices (Torn into pieces)
Milk
1 cup (For soaking bread)
Extra virgin olive oil
2 tablespoons
San Marzano tomatoes
28 ounces (Canned)
San Marzano tomatoes
15 ounces (Canned)
Salt
to taste
Pepper
to taste
Ground sirloin
2.5 lbs
Garlic cloves
6 (Minced)
Fresh flat leaf parsley
A generous handful (Finely chopped)
Dried oregano
1 teaspoon
Crushed red pepper flakes
1 teaspoon
Ground allspice
1/2 teaspoon
Parmigiano-Reggiano cheese
1 cup (Grated)
Pine nuts
1/3 cup (Toasted and chopped)
Currants
1/4 cup
Egg
1 (Lightly beaten)
Ciabatta loaf
1 (For serving, warmed)
Fresh ricotta cheese
1 cup
Fresh basil leaves
1/4 cup (Shredded)
Instructions
1
Preheat the oven to 425°F (220°C).
2
In a small bowl, tear the white bread into pieces and soak it in the milk. Let it sit for about 10 minutes to absorb the milk.
3
While the bread is soaking, take a large roasting pan and drizzle about 1 tablespoon of olive oil. Pour in both cans of San Marzano tomatoes and use a potato masher or wooden spoon to crush them gently. Season with a generous amount of salt and pepper.
4
In a large mixing bowl, combine the ground sirloin, remaining tablespoon of olive oil, minced garlic, chopped parsley, dried oregano, red pepper flakes, ground allspice, grated Parmigiano-Reggiano, toasted pine nuts, currants, lightly beaten egg, and a sprinkle of salt and pepper.
5
Gently squeeze the excess milk from the soaked bread (it should break apart easily) and add it to the meat mixture. Discard the milk and mix everything together using your hands until well combined.
6
Carefully form the mixture into 12 large meatballs, each about 3 inches in diameter. Place the meatballs in the roasting pan, nesting them among the crushed tomatoes.
7
Roast in the oven for about 30 minutes or until the meatballs are browned and cooked through.
8
When the meatballs are nearly done, place the ciabatta loaf in the oven to warm for the last 5 minutes of cooking.
9
Once cooked, remove the meatballs from the oven and tear the warm ciabatta into large pieces. Arrange the torn bread around the meatballs in the sauce.
10
In a small bowl, mix the fresh ricotta cheese with shredded basil and season with salt and pepper to taste. Serve this mixture on the side.
11
For serving, each plate should include 2 meatballs and 2-3 tablespoons of the herb-infused ricotta alongside the warm bread for a delightful meal.
Nutrition Information
28
Fat
37
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Rustic Sicilian-Style Meatballs?
These are juicy beef meatballs infused with aromatic herbs, pine nuts, and currants, served in a robust San Marzano tomato sauce with basil ricotta.
What is the main meat used in this recipe?
This recipe uses 2.5 pounds of ground sirloin.
How many meatballs does this recipe yield?
The recipe makes 12 large meatballs, each approximately 3 inches in diameter.
What is the recommended oven temperature?
The meatballs should be roasted at 425°F (220°C).
How long do the meatballs need to cook?
The meatballs cook for approximately 30 minutes until browned and cooked through.
What type of tomatoes should be used for the sauce?
The recipe calls for canned San Marzano tomatoes, specifically one 28-ounce can and one 15-ounce can.
Why is bread soaked in milk for this recipe?
Soaking white bread in milk for 10 minutes helps keep the meatballs moist and tender.
What unique ingredients give these meatballs a Sicilian flavor?
The addition of toasted pine nuts, currants, and ground allspice provides a traditional sweet-savory Sicilian profile.
What kind of cheese is mixed into the meatballs?
One cup of grated Parmigiano-Reggiano cheese is mixed directly into the meat mixture.
How is the ricotta side dish prepared?
Fresh ricotta is mixed with shredded basil, salt, and pepper to be served alongside the meatballs.
What type of bread is served with this dish?
A warm ciabatta loaf is torn into pieces and served with the meatballs to soak up the tomato sauce.
What is the serving size for this recipe?
A standard serving consists of 2 meatballs and 2-3 tablespoons of herb-infused ricotta.
How many servings does the recipe provide?
This recipe is designed to serve 6 people.
What are the nutritional facts regarding calories?
Each serving contains approximately 533 calories.
How much protein is in one serving?
There are 30 grams of protein per serving.
What is the fat content per serving?
Each serving contains 28 grams of fat.
How many carbohydrates are in a serving?
There are 37 grams of carbohydrates per serving.
How many garlic cloves are required?
The recipe requires 6 minced garlic cloves.
What herbs are used in the meatball mixture?
The mixture includes fresh flat leaf parsley and dried oregano.
Is there any spice or heat in this recipe?
Yes, one teaspoon of crushed red pepper flakes is included for a bit of heat.
Should the pine nuts be prepared in any specific way?
The pine nuts should be toasted and chopped before being added to the meat.
How do you prepare the tomatoes in the roasting pan?
The canned tomatoes should be crushed gently using a potato masher or wooden spoon.
Do I need to use an egg for the meatballs?
Yes, one lightly beaten egg is used as a binder for the meat mixture.
When should the ciabatta bread be heated?
Place the ciabatta in the oven during the last 5 minutes of the meatballs' cooking time.
How do I incorporate the soaked bread?
Gently squeeze out the excess milk and add the softened bread to the meat mixture, discarding the remaining milk.
What kind of oil is best for this recipe?
Extra virgin olive oil is recommended for both the sauce preparation and the meat mixture.
Can I use fresh basil in the meatballs?
While dried oregano is used in the meat, fresh basil is shredded and mixed into the ricotta topping.
How many meatballs are placed in the roasting pan?
All 12 meatballs are nested among the crushed tomatoes in a large roasting pan.
What is the preparation for the parsley?
A generous handful of fresh flat leaf parsley should be finely chopped.
Is salt and pepper added to the sauce?
Yes, the crushed tomatoes should be seasoned with a generous amount of salt and pepper before adding the meatballs.