Sicilian Style Bread Meatballs.
Traditional and Thermomix Recipe.
Today’s dish is a recipe for using leftovers. How many times have you had stale bread at home and didn’t know what to do with it? Here’s the solution. A truly delicious, economical, and easy-to-make dish. There are many versions, I preferred to give a touch of Sicily, adding ingredients that give a lot of flavor.
I challenge anyone to realize it’s just bread.

thought for you:

Cost: Very Cheap
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Slow Cook
Cuisine: Italian
Seasonality: All Seasons

435.18 Kcal

calories per serving

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Energy 435.18 (Kcal)
Carbohydrates 47.22 (g) of which sugars 4.31 (g)
Proteins 13.10 (g)
Fat 18.32 (g) of which saturated 4.23 (g)of which unsaturated 2.90 (g)
Fibers 5.21 (g)
Sodium 921.73 (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

8.8 oz bread (stale)
1/2 cup milk
1 egg
as needed breadcrumbs
1 oz Pecorino Romano
0.35 oz salted capers (desalted)
1 sprig wild fennel
1 clove garlic
1 sprig rosemary (only a tuft)
1 bunch chopped parsley
1.4 oz Tropea red onion
1.4 oz salted capers (desalted)
1 stalk celery
1.4 oz green olives in brine (pitted)
1.4 oz extra virgin olive oil
24.7 oz tomato sauce
as needed basil

Sicilian Style Bread Meatballs

Tools

what I need to prepare the

1 Bowl
1 Knife
1 Pan
Thermomix

Steps

Sicilian Style Bread Meatballs

Cut the bread into pieces and place it in a bowl. Add the milk and let it soak for 5 minutes. When the bread has absorbed all the milk, mash the mixture with a fork.
Add the egg, a pinch of salt, grated Pecorino, garlic, a tuft of rosemary, chopped parsley, and a sprig of wild fennel, and a small grind of pepper to taste.
Knead the mixture with your hands to mix the ingredients well.
If you see that the mixture is very soft, you can add breadcrumbs.
Form your bread meatballs about 0.6 inches in diameter.
Place them on a plate and proceed with the sauce.
In a pan, heat some extra virgin olive oil with the chopped onion, and let it season for a few minutes.
Before the onion becomes golden, add the previously desalted capers, chopped green olives, and a sprig of wild fennel
, then pour in the tomato sauce, a small pinch of salt, but very little. Cook for 5 minutes,
Then submerge the meatballs, which should remain covered more than halfway in the tomato sauce.
Continue cooking for another 10 minutes, and …
If you want a thicker sauce during cooking, cover with a splash guard.
Serve very hot, here are the Sicilian Style Bread Meatballs ready, a really tasty dish.
Put 1 clove of garlic, parsley, and a small tuft of rosemary, only the needles, capers, and wild fennel as needed into the bowl. Chop for 15 sec, speed 8. Gather with the spatula.
Now in the bowl along with the rest, put the bread in pieces, along with the milk, egg, and grated Pecorino, and chop for 20 sec, speed 7.
Transfer the mixture to a bowl to form the meatballs. If you notice it’s a bit sticky, add more breadcrumbs.
Place the meatballs in the Varoma and cover.
Wash and dry the bowl. Put in the onion, capers, olives, and wild fennel, chop for 10 sec, speed 5. Gather with the spatula and add the extra virgin olive oil.
Sauté for 3 min at 230°F, speed 1, reverse rotation with the basket on top.
Now pour in the tomato sauce, and a few basil leaves
close and place the Varoma on top.
Cook for 15 min. at Varoma, reverse rotation speed 1.
When the time is up, pour the sauce into a bowl or casserole and add the meatballs.
Smell the aroma, the Sicilian Style Bread Meatballs made with the Thermomix are ready to be served.