Sicilian Meatballs in Spicy Tomato Sauce
You will not be disappointed. These are great meatballs.
You may make the meatballs the day before and let them chill overnight; they’ll hold their shape better and all you'll have to do the next day is pop them in the oven, or fry them in a pan before they take a swim in your arrabbiata sauce.
- Yield:
- Serves 6 to 8 persons
- Category:
- Beef
- Cuisine:
- Italian
INGREDIENTS:
- For the meatballs:
- 600 g ground beef
- 1/2 cup panko breadcrumbs or crumbs made from stale white bread
- 2 tablespoons pine nuts, chopped coarsely
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 1/2 teaspoons kosher salt
- 1 large egg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried crushed Calabrian or Birds eye chili
- 1/2 teaspoon fennel seed
- 1 cup Pecorino Romana or Parmesan, grated
- For the sauce:
- 2 tablespoons extra-virgin olive oil
- 1 medium or large onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 teaspoon bottled Calabrian chili, chopped
- 1 400 g can of plum tomatoes, whole or diced
- 400 ml tomato passata
- 2 teaspoons kosher salt, or more as needed
DIRECTIONS:
- Start the sauce: Heat the olive oil in a large saucepan set over medium-low heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 6 to 8 minutes. Add the garlic, and the Calabrian chili; cook, stirring often, until fragrant, about 2 to 3 minutes. Add the canned tomatoes, tomato passata and salt; bring to a boil, then lower the heat to low, cover the pan, and simmer, stirring occasionally, for about 1/2 hour.
- Meanwhile, using your hands, combine beef, egg, breadcrumbs, chilis, pine nuts, sultanas, pecorino, salt, pepper, and parsley in a large bowl; roll tablespoons of mixture into approximately 2 1/2 cm balls.
- Drop the meatballs into the simmering sauce and cover. Let it simmer for about an hour or until the meatballs are cooked through. Season to taste.
- Garnish with basil and serve with pasta, creamy polenta or potatoes.