Sicilian Meatballs with Basil Marinara
A little different than traditional Italian meatballs, Sicilian Meatballs are flecked with pine nuts and currants and bake in a basil marinara sauce. They will be your new favorite meatball!
Servings: 5
Calories: 618kcal
Ingredients
- 28 ounces canned crushed tomatoes
- 1 teaspoon Italian herb blend
- 2 teaspoons salt divided
- 1 teaspoon ground pepper divided
- 2 slices sandwich bread white or wheat, torn into small pieces
- ¼ cup whole milk
- 2 large eggs, beaten
- 2 garlic cloves, minced
- 2 tablespoon finely chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon allspice
- 1 ½ pounds ground meatloaf mix ground beef, pork and veal
- 2 tablespoons seasoned bread crumbs
- ¼ cup dried currants
- 2 tablespoons pine nuts
- 2 tablespoons grated Parmesan cheese plus more for serving
- 1 loaf of crusty bread for serving
Instructions
- Preheat oven to 425 degrees.
- In a 9 by 13-inch baking dish, pour in the crushed tomatoes. Add the Italian herb blend, 1 teaspoon salt and ½ teaspoon pepper and stir to combine. Set aside.
- In a large bowl, add the bread and milk. Using a fork, mash the bread until it resembles a paste. Add the eggs, garlic, parsley, oregano, and allspice and stir to combine. Add the ground meat, bread crumbs, currants, pine nuts, Parmesan cheese, 1 teaspoon salt and ½ teaspoon pepper and mix gently to combine the ingredients.
- Form the meatball mixture into 16 meatballs and place in baking dish with the crushed tomatoes.
- Bake uncovered for 25 to 30 minutes or until the meatballs are cooked through.
- Serve meatballs and sauce in flat bowls with chunks of crusty bread to soak up the sauce.
Notes
- The meatballs are extra tender with the addition of bread soaked and mashed with whole milk. Be sure to really mash the bread. You do not want any bread chunks in the meatballs.
- Be sure to gently mix the meatball ingredients. You want to mix the ingredients until just combined. Over mixing makes for tough meatballs.
- Try not to tightly form the meatballs. This makes for a rubbery and overly chewy meatball. Oil your hands to help easily for the mixture into balls.
- Form all meatballs to be the same size. This will ensure that they all cook at the same rate.
Nutrition
Serving: 1/5 of recipe | Calories: 618kcal | Carbohydrates: 13.9g | Protein: 51.1g | Fat: 39.3g | Saturated Fat: 14.9g | Cholesterol: 241mg | Sodium: 1330mg | Fiber: 1.7g | Sugar: 4.1g