Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sicilian Meatballs Recipe
    Lost? Site Map

    Sicilian Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    ratherbeswimmin''s Note:

    Rachael Ray's Big Orange Book

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 425°.
    2. 2
      Place the torn bread in a small bowl and pour the milk over it; set aside to soak.
    3. 3
      Place a roasting pan on the counter; add a healthy drizzle of oil, about 1 tablespoon.
    4. 4
      Add the canned tomatoes to the pan and crush with a potato masher or a wooden spoon.
    5. 5
      Season the tomatoes liberally with salt and pepper.
    6. 6
      In a large bowl, using your hands, combine the ground sirloin, the remaining tablespoon oil, the garlic, parsley, oregano, red pepper flakes, allspice, Parmigiano-Reggiano, pine nuts, currants, egg, and salt and pepper.
    7. 7
      Squeeze out the excess milk from the soaking bread (it should be loose and in small pieces), then add it to the meat mixture; discard the milk.
    8. 8
      Form the meatball mixture into 12 baseball-size balls, each about 3 inches in diameter, and place them in the roasting pan, nestling them into the tomatoes.
    9. 9
      Roast until the meatballs are brown and cooked through, about 30 minutes.
    10. 10
      Place the ciabatta, unwrapped, in the oven to heat when the meatballs are just about done.
    11. 11
      Tear the warm, crusty bread into large pieces.
    12. 12
      Remove the meatballs from the oven and arrange the torn pieces of bread in and around the meatballs and sauce.
    13. 13
      Stir the ricotta cheese together with the basil, season with salt and pepper, and pass at the table.
    14. 14
      Complement each serving of 2 large meatballs with 2-3 tablespoons of cool ricotta spooned along side.

    Ratings & Reviews:


    Nutritional Facts for Sicilian Meatballs

    Serving Size: 1 (543 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 711.6
    Calories from Fat 368
    Total Fat 40.9 g
    Saturated Fat 15.7 g
    Cholesterol 190.0 mg
    Sodium 836.9 mg
    Total Carbohydrate 31.2 g
    Dietary Fiber 3.5 g
    Sugars 10.5 g
    Protein 54.8 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites