Categorized | Recipes

Sicilian Meatballs

I recently prepared these Sicilian Meatballs in a small bite-sized version then soaked them in a white wine (Pinot Grigio) heavy cream  sauce with sauteed shallots for a large wine tasting event I hosted – they literally flew out the door!

I think these meatballs are actually better in the small form: More surface area to get crispy YUM!  They freeze well, so you can make a big batch and pull them out whenever you need them.


  • 2/3 cup fresh bread crumbs 
  • 3 tablespoons milk 
  • 1/3 cup freshly grated Parmesan cheese 
  • 1/4 cup finely chopped onion
  • 2 tablespoons dried oregano 
  • 2 tablespoons fennel seeds 
  • 1 large egg 
  • 1 garlic clove, minced 
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/3 pound ground veal 
  • 1/3 pound ground  chuck 
  • 1/3 pound ground  pork 
  • 2 tablespoons pine nuts, toasted 
  • 2 tablespoons dried currants 
  • 2 tablespoons chopped sun-dried tomatoes  

For Meatballs: Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, oregano, fennel, egg, garlic and pepper. Add meat, pine nuts, sun-dried tomatoes and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls.  Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes