Go Back
Print
Sicilian Meatball

Old World Sicilian Meatballs

This is a classic meatball recipe. Tender, crispy on the outside and moist inside. An old recipe to treasure. 

Course Main Course
Cuisine Italian
Keyword meatballs
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 meatballs
Author Doug Bakes Staff

Ingredients

  • 3 slices white bread, torn into pieces
  • 1/4 cup milk
  • 1 1/2 pounds ground beef
  • 12 ounces sweet Italian sausage links
  • 2 eggs
  • 1 onion, chopped
  • 1/2 cup grated Romano cheese
  • 1 tablespoon dried parsley
  • 3/4 teaspoon salt
  • 1 tablespoon dried oregano
  • 2 tablespoons fresh basil, finely chopped
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons olive oil

Instructions

  1. Combine bread and milk or water in a medium bowl.


  2. Let bread soak for a couple of mins and ring out most of the milk.

    Break up the bread into small pieces.


  3. Remove the casings from the sweet sausage and break the sausage up until it matches the consistency of the ground beef.


  4. Mix ground beef, sausage, eggs, onion, Romano cheese, basil, oregano, bread, and salt and pepper to taste. Form golf ball-sized meatballs; place into refrigerator for 2 hours to firm up.


  5. Heat oil in a large skillet.  Add meatballs to the hot oil making sure not to crowd them.  Cook meatballs in batches.


  6. Cook on all sides until the centers are no longer pink. 5-6 mins.

    Allow draining on paper towels.