Sicilian Beef Meatballs Traditional Recipe and Bimby.
They are so good you can’t stop eating them, I have to cook them in secret, otherwise while I cook, they take them, and they don’t reach the table.
My son even steals them raw, and my grandkids arrive already full at the table because they ate so many before.
With my Sicilian Beef Meatballs, I’m always on the safe side no matter how I serve them, a guaranteed success.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Cooking with food processor, Frying, Air frying
- Cuisine: Regional Italian
- Seasonality: All Seasons
- Energy 616.69 (Kcal)
- Carbohydrates 35.47 (g) of which sugars 4.41 (g)
- Proteins 36.32 (g)
- Fat 36.69 (g) of which saturated 11.08 (g)of which unsaturated 10.86 (g)
- Fibers 2.15 (g)
- Sodium 791.54 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 14 oz ground beef
- 3.5 oz stale bread
- 3.5 oz breadcrumbs (seasoned Sicilian style see recipe)
- 0.85 cup milk
- 2 eggs
- to taste salt
- to taste pepper
- 1 clove garlic
- 1 sprig rosemary
- 4 tbsps extra virgin olive oil
Tools
What we need to make the
- 1 Knife
- 1 Cutting Board
- 1 Pan large
- 1 Bowl
Steps
Let’s start cooking
Choose good ground beef, tell the butcher to grind it twice.
Cut the stale bread into pieces, put them in a bowl with the milk, and wait for it to absorb all the milk.
Prepare the seasoned Sicilian breadcrumbs see recipe, with pecorino, salt, pepper, parsley, and garlic
In a rather large bowl, put the ground beef, eggs, seasoned Sicilian breadcrumbs, and the soaked and squeezed bread. Do not discard the leftover milk as it may be useful to moisten the mixture further.
Knead,
and form the meatballs. I like them small, about 3/4 inch in diameter.
For pan frying:
In a pan, add extra virgin olive oil, a sprig of rosemary, and a whole clove of garlic, and let it brown. Remove the garlic at the end.
Immerse the meatballs, cooking them for 2 minutes, then without using forks, shake the pan to toss them. If you can’t, use a fork.
Turn them on all sides for 2 minutes per side, until golden brown.
Then it’s up to you if you prefer them more or less cooked.
Serve them very hot. Here are the Sicilian Beef Meatballs ready.
For the air fryer recipe
place the meatballs on air fryer paper, add 1 clove of garlic, 1 sprig of rosemary, and spray with oil spray.
Preheat the appliance and then cook for 3 minutes at 356°F.
After the time, turn the meatballs and continue for another 3 minutes at 356°F
Here are my air-fried beef meatballs ready.
In the mixing bowl, add the ground beef, eggs, seasoned Sicilian breadcrumbs, and the soaked and squeezed bread. Do not discard the leftover milk as it may be useful to moisten the mixture further.
Mix 3 min. speed 3
Knead and form the meatballs, and arrange them between the Varoma and its tray, close and set aside.
Put in the bowl 4 tablespoons of extra virgin olive oil, a sprig of rosemary, a whole clove of garlic, and let it brown, close with the basket instead of the measuring cup 3 min at 230°F reverse speed spoon
Remove the garlic and rosemary, and transfer the oil to a small bowl.
Without washing the bowl, add 400 ml of water, place the Varoma, and cook for 20 min. at Varoma temperature speed 1.
At the end of cooking, transfer the meatballs to a baking dish and drizzle with the aromatic oil we had set aside
Serve them very hot.
Notes and Storage
Notes and Storage
Notes:
These meatballs, once cooked, can be used as they are or with a mushroom cream or in pepper cream, you can also immerse them in sauce and make pasta with them.
Storage:
They can be kept in the fridge for 2 days raw or 3 days cooked, and also in the freezer for up to 3 months either raw or cooked.
