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    You are in: Home / Recipes / Original Recipe Sicilian Succo (Meatballs & Sauce)
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    Original Recipe Sicilian Succo (Meatballs & Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    45 mins

    4 hrs

    UnknownChef86's Note:

    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.

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    Units: US | Metric

    For the sauce

    For the meat balls


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

    Ratings & Reviews:

    • on September 29, 2003


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2003


      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.

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    • on January 09, 2004


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Original Recipe Sicilian Succo (Meatballs & Sauce)

    Serving Size: 1 (246 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 279.8
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 5.4 g
    Cholesterol 56.5 mg
    Sodium 1129.6 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 3.8 g
    Sugars 10.2 g
    Protein 20.2 g

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