Meatball Siciliano (30z) Recipe

Soak breadcrumbs

In a small bowl combine the fresh breadcrumbs and whole milk (3 tbs). Let sit 5 minutes until absorbed and mixture is moistened.

Mix meatball base

In a medium bowl add ground beef and ground veal. Add the soaked breadcrumbs, egg, grated Parmesan, minced garlic (1 tsp), chopped parsley, 3 tsp salt and 1/2 tsp freshly ground black pepper. Use clean hands to gently combine just until evenly mixed; avoid overworking to keep meatballs tender.

Portion and shape

Portion the mixture into six equal pieces (approximately 2 oz each; total about 12 oz meat). Roll each piece into a smooth round meatball between your palms, compacting gently so they hold shape.

Brown meatballs

Heat 2 tbs olive oil in a large skillet over medium-high heat. When shimmering, add meatballs without crowding. Brown on all sides, turning gently, about 6–8 minutes total; they do not need to be fully cooked through. Transfer browned meatballs to a plate.

Sweat aromatics

Using the same skillet, reduce heat to medium and add 1 tbs extra-virgin olive oil. Add finely diced onion (1/4 cup) and cook until translucent, about 4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in crushed tomatoes (1 cup) and 1 tsp tomato paste. Add dried oregano (1/4 tsp), sugar (1/4 tsp) if using, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.

Simmer with meatballs

Return browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 12–15 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has slightly thickened. Stir in fresh basil chiffonade (6 leaves) during the last minute.

Make roux

While meatballs simmer, melt 1 tbs unsalted butter in a small saucepan over medium-low heat. Whisk in 1 tbs all-purpose flour to form a smooth paste and cook 1 minute to remove raw flour taste, whisking constantly.

Add milk and cream

Gradually whisk in 3 tbs warmed whole milk until smooth, then whisk in 1 tbs heavy cream. Continue to cook gently, whisking, until sauce thickens enough to coat the back of a spoon (about 2–3 minutes).

Finish with cheese and seasoning

Remove from heat and whisk in 2 tbs grated Gruyère and 1 tbs grated Parmesan until melted and smooth. Season with 1/4 tsp salt, 1/8 tsp pepper and a pinch (1/16 tsp) of nutmeg if desired. Taste and adjust seasoning.

Combine with meatballs

Spoon or drizzle the warm Mornay over the top of the meatballs in tomato sauce just before serving — either lightly swirled into the sauce or dotted over each meatball for a classic Siciliano presentation.

Taste the sauce and adjust salt/pepper as needed. Transfer meatballs and sauce to a shallow serving dish. Grate extra Parmesan over the top (1 tbs) and garnish with 2 fresh basil leaves. Serve immediately with crusty bread or crostini on the side to mop up sauce.