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Sicilian Meatballs MARIO BATALI

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These meatballs are packed with flavor that the whole family will love!

ingredients
SICILIAN MEATBALLS
1 1/2 cups panko breadcrumbs (soaked in milk)
3/4 pound sweet Italian fennel sausage (removed from casing)
3/4 pound ground beef
3 large eggs (beaten)
1/2 cup parsley (chopped)
1/2 cup marjoram (chopped)
3 cloves garlic (minced)
3/4 cup Pecorino Romano cheese (grated, plus more to serve)
1/4 cup pine nuts
1/2 cup currants
1/4 cup extra-virgin olive oil
1 recipe Basic Tomato Sauce
kosher salt and freshly ground black pepper (to taste)

directions
In a shallow bowl, soak the breadcrumbs in milk to cover for a minute or two. Drain the breadcrumbs and squeeze with your fingers to press out excess moisture.
In a large bowl, combine the soaked breadcrumbs, sausage, beef, eggs, parsley, marjoram, garlic, pecorino, pine nuts, currants, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 15 to 20 meatballs, each smaller than a tennis ball but larger than a golf ball, about 2 ounces each.
In a large, high-sided sauté pan, add the tomato sauce and bring to a simmer. Add the meatballs to the sauce and bring to a simmer. Cook the meatballs over medium-low heat for 30 minutes. Serve with more grated Pecorino Romano cheese on top.
Serve over Michael’s Perfect Mashed Potatoes.

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