Name: Aurora Italianas MEATBALL SICILIANO Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g prime ground beef; 200 g ground veal; 1 cups fresh breadcrumbs; 0.25 cups whole milk; 1 unit large egg; 0.25 cups Parmesan cheese, finely grated; 2 tbs flat-leaf parsley, finely chopped; 2 cloves garlic, minced; 0.25 cups onion, very finely minced; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs olive oil (for browning); 1 tbs extra-virgin olive oil; 1 unit shallot, finely minced; 2 cloves garlic, smashed and minced; 400 g crushed canned tomatoes; 1 tbs tomato paste; 8 leaves fresh basil, torn; 0.5 tsp granulated sugar; 0.75 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes (optional); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk, warmed; 0.5 cups Gruyère cheese, grated; 0.25 cups Parmesan cheese, grated; 0.125 tsp freshly grated nutmeg; 0.5 tsp salt

Method

Meatballs

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Let sit 5 minutes until absorbed and mixture is soft.

Mix meatball ingredients

In a large bowl combine prime ground beef, ground veal, softened breadcrumbs, egg, grated Parmesan, minced garlic, minced onion, chopped parsley, dried oregano, kosher salt, and black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Divide the mixture into 12 equal portions (about 40–45 g each) and roll into compact, uniform balls. Wet your hands slightly to prevent sticking.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning gently, about 6–8 minutes total. Transfer browned meatballs to a plate; they will finish cooking in the sauce.

Tomato-Basil Sauce

Sauté aromatics

In the same skillet, reduce heat to medium and add 1 tablespoon extra-virgin olive oil. Add finely minced shallot and cook until translucent, about 2–3 minutes. Add smashed minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute. Add crushed canned tomatoes, sugar, salt, black pepper, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Return browned meatballs to the skillet, nestling them into the sauce. Lower heat to medium-low and simmer, partially covered, for 15 minutes, turning meatballs once so they cook evenly. Taste and adjust seasoning. Stir in torn fresh basil leaves in the last 2 minutes of simmering.

Mornay Sauce

Make a roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to form a blonde roux; do not let it brown.

Add milk

Gradually whisk in warmed whole milk, a little at a time, until the sauce is smooth. Continue whisking and bring to a gentle simmer until thickened, about 3–4 minutes.

Finish mornay

Remove from heat and whisk in grated Gruyère, grated Parmesan, nutmeg, salt, and pepper until smooth and melted. If too thick, whisk in 1–2 tablespoons warm milk to reach a pourable consistency.

Assembly & Serve

Plate meatballs

Spoon a shallow pool of tomato-basil sauce onto warmed appetizer plates. Place 3 meatballs per plate (for 4 servings) or adjust to desired portion.

Top with mornay

Ladle about 1–2 tablespoons of warm Mornay sauce over each cluster of meatballs so the cheese sauce blankets the top but the tomato sauce remains visible.

Garnish and finish

Drizzle a small amount of olive oil around the plate, sprinkle extra grated Parmesan over the meatballs, and finish with a chiffonade of fresh basil leaves. Serve immediately while hot.

Meatball Siciliano Recipe