Marie Saba

From My Kitchen To Yours

What the secret ingredient in Sicilian Meatballs? You’ll have to ask my friend Chris LaMarca, a Sicilian-American and lifelong Bostonian. While Chris was visiting Texas, he made a guest appearance on my cooking show and shared his family’s recipe for Sicilian Meatballs. And oh-my-gosh are they delicious! Tender and flavorful, simmered in a homemade marinara, and topped with freshly grated Parmesano Reggiano . . . they are truly the best meatballs I’ve ever had!

This recipe makes about 20 large meatballs, which is a lot, even for our family! Chris likes to package up extras and share with friends and neighbors. You can also freeze any leftovers in a freezer-safe air-tight container, and then thaw overnight in the fridge when you’re ready to enjoy them.

Now for the big reveal: The secret ingredient to Sicilian Meatballs is golden raisins! Raisins in meatballs? I know it sounds a little crazy but you have to trust Chris on this one! They are a delicious, subtle surprise, and a nod to the abundance of grapes in Sicily. To learn more about the history of this heirloom LaMarca family recipe, be sure to watch the full YouTube video here.

Sicilian Meatballs

Ingredients

For the Sauce:

2 Tablespoons extra virgin olive oil
1 small white onion, diced
8 cups canned peeled tomatoes, pureed
2 carrots, peeled and halved
1/4 cup roughly chopped basil
Salt and pepper

For the Meatballs:

3 lbs. ground beef
Extra virgin olive oil
6 cloves garlic, peeled and minced
1 1/2 cup Italian-seasoned breadcrumbs
2 eggs
6 oz. tomato paste
1/2 cup grated Parmesano Reggiano cheese, plus more for serving
1/2 cup grated Pecorino Romano cheese
1 cup golden raisins
3 Tablespoons sugar
1/4 cup roughly chopped basil

Instructions

In a large Dutch oven, heat the olive oil over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add pureed tomatoes, carrots, basil, salt and pepper. Bring to a boil over medium high heat, then reduce to simmer. Simmer while making meatballs, about 20 minutes.
Place beef in a large bowl. In a small saucepan, heat 1 Tablespoon olive oil over medium heat. Add minced garlic and cook just until fragrant. Add garlic and remaining oil to bowl with beef. Add breadcrumbs, eggs, tomato, paste, both cheeses, golden raisins, sugar and basil. Using clean hands, mix until well combined.
In a large skillet, add enough olive oil to coat the bottom of the pan and heat over medium heat. Form meatballs (about the size of a large golf ball) and add to the skillet. Cook until browned; flip, and cook a second side until browned.
Transfer browned meatballs to the pot with the marinara sauce and simmer for 30 to 45 minutes, until meatballs are cooked through.
Top with freshly grated Parmesano Reggiano and enjoy!

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