Sicilian Meatballs

Submitted by Doxie lover in the

"Family recipe that goes way back. My mother said her uncle would always take a little of the meat and fry her a "hamburger" in the skillet as the rest were in the oven. It's a lot of work, but the results are way worth it. If you are going to make this, make a bunch and freeze it!!!! LOL"

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 lbs ground beef
• 1 cup Italian seasoned breadcrumbs
• 3 tablespoons parmesan cheese
• 1⁄4 cup fresh parsley
• 4 small garlic cloves
• 2 small onions
• 1⁄8 cup water
• 1 egg
• 1⁄4 cup olive oil

directions

1. Mince or press the garlic, and chop the parsley into fine pieces (or you can cut the measurement and use dried parsley flakes).
2. Grate the onion and place in a bowl.
3. Add all of the ingredients above, except for the olive oil, and mix together in the bowl.
4. Form balls into the size of golf balls and then dip your hand (or brush) in the oil and then rub it on the balls.
5. Place on cookie sheet and brown at 350 degrees for 20 minutes.
6. I usually add these to my marinara sauce, but you can eat them many other ways as well!

Reviews

[steve in FL]

Delicious Sicilian Meatballs! I did as instructed - baked for 20 minutes, then simmered in your Grandma's marinara for a few hours. These will be my new staple from now on. Thanks for posting them!

 

[mandagirl]

Excellent meatballs. I made them with your Grandma's Sauce recipe. So very, very good/the best!

 

[Shastababy]

YUMMY! I just took a batch out of the oven and couldn't resist tasting one since the house smelled so wonderful. Absolutely great! I will be making these often. Quick and easy to put together, especially since I always have parsley and onions minced and already in the fridge. Thanks for sharing!!

 

[Srt]

Yummy meatballs that my family loved. I served them with your recipe for marinara sauce with excellent results. We also like Mama Iuliucci's FAMOUS MEAT-A-BALLS (Italian Meatballs) recipe here at 'Zaar but this recipe seemed to top it. I am not sure why because the ingredients are nearly the same. Our best guess is the water. The water kept the meatballs nice and moist and it helped disburse the flavor throughout the entire meatball. Excellent recipe!