My half-sicilian husband liked these fine, but likes his mother's recipe better. Go figure. Personally, I love the addition of currents and pine nuts and prefer these. :) Use these with your favorite sauce and pasta. I usually double the recipe and use 1 pound of sausage and 1 pound of ground beef. This came originally from the Epicurious website. Prep time and servings are approximate. Hope you enjoy!
My Private Note
Units: US | Metric
- 2/3 cup fresh breadcrumb
- 3 tablespoons milk
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup finely chopped onion
- 3 tablespoons chopped fresh basil
- 1 large egg
- 1 clove garlic, minced
- 1/4 teaspoon ground black pepper
- 1 lb sweet Italian sausage link, casings removed
- 2 tablespoons dried currants
- 2 tablespoons pine nuts, toasted
- 1Preheat oven to 350 degrees.
- 2Lightly oil a baking sheet.
- 3Mix crumbs and milk in a medium bowl; let stand for five minutes.
- 4Mix in parmesan, onion, basil, egg, garlic and pepper.
- 5Add sausage, pine nuts and currents; blend well.
- 6Using wet hands, form into 1 1/4 inch balls.
- 7Place balls on baking sheet, about one inch apart.
- 8Bake until meatballs are light brown and cooked through, about thirty minutes.
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Nutritional Facts for Sicilian Meatballs
Serving Size: 1 (185 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 570.2
- Calories from Fat 350
- Total Fat 38.9 g
- Saturated Fat 13.3 g
- Cholesterol 126.5 mg
- Sodium 1653.1 mg
- Total Carbohydrate 24.0 g
- Dietary Fiber 1.6 g
- Sugars 5.8 g
- Protein 30.2 g