Original Recipe Sicilian Succo (Meatballs & Sauce)

Total Time
4hrs 45mins
Prep 45 mins
Cook 4 hrs

I was born in a small mining town in southern Illinois. The village had a predominate Italian population. Spaghetti was a staple part of their diet. The red marina sauce that they poured over the spaghetti was called succo. This was a time before air conditioning, and all the windows in their houses wee wide open during the summer time. If your nostrils caught a whiff of their succo cooking would make your taste buds dance. If that caught a whiff of their home made cheese, they would dance even harder. To taste a plate of this delicacy was a real thrill. My best friend was Italian, and we did our homework together. I had occasion to sample this delicious morsel frequently. When my friend’s mother placed a plate in front of me and said “mange,” I immediately became fluent in Italian. Over the years, I have craved this taste. I looked everywhere for a recipe, but there was none anywhere. I couldn’t have asked her for a recipe because she didn’t have one. She couldn’t explain to how to make it because she couldn’t speak English. She had brought the recipe from Sicily in her memory. I recalled some of the ingredients. I found a recipe site on the net that if you fed the ingredients it would construct recipes using these ingredients. I got close but not close enough. With the help of some Italian friends, I was finally able to construct a recipe of the greatest spaghetti in the world. This recipe is the fruits of my labor. I hope you enjoy it as much as I do. Note from UnknownChef86: This is a recipe I adopted in 2006.

Ingredients Nutrition


  1. In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
  2. Bring sauce to a boil and turn down the heat to simmer.
  3. In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
  4. Shape into balls the size of a golf ball.
  5. Try to make 40 meat balls.
  6. In a skillet, fry meatballs in hot olive oil until brown.
  7. Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
Most Helpful

5 5

Awesome, truly superb. My inlaws are Sicilain. They were surprised that I could make such a good dish. The fresh herbs set this off. Of course, they would use nothing different. Nest time, I will use fresh ripe Italian tomatoes.

5 5

This is it. The real thing. Authenic. I have been searching for this recipe for a long time. I finally found it, and prepared it. I was better than any other succo that I have ever tasted.

3 5

The meatballs with this were wonderful and delicious. Very nice simple flavors. But although I used top quality fresh herbs and tomatoes, I found the sauce itself too bitter, and lacking in depth. I ended up adding a pinch of brown sugar and a sprinkling of baking soda to neutralize some of the acid, and also let it simmer for an hour or so after adding a cup of good cabarnet. The meatball formula, though, is quite good. I will definitely use it again.