Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Palermitan Meatballs in Rich Tomato Sauce: A Sicilian Classic Bursting with Tradition
Learn how to make Palermitan meatballs in a hearty tomato sauce—a quintessential Sicilian dish full of flavour and heritage.
🛒 Ingredients
- ✓ 200g veal mince
- ✓ 200g pork mince
- ✓ 100g white breadcrumbs
- ✓ 150g Sicilian pecorino, grated
- ✓ 1 egg
- ✓ a small bunch of parsley
- ✓ 1 clove of garlic
- ✓ milk
- ✓ 800g potatoes
- ✓ 500ml tomato sauce
- ✓ 1 large onion
- ✓ a small bunch of basil
- ✓ half a glass of white wine
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Palermitan meatballs in tomato sauce are a true gem of Sicilian cuisine, capturing the heart and soul of Palermo’s culinary traditions. Each mouthful takes you on a journey through vibrant, comforting flavours, where juicy meat blends beautifully with aromatic tomato sauce. This dish is perfect for a cosy family supper or a leisurely Sunday lunch, ideal for savouring a genuine taste of Sicilian hospitality. Passed down through generations, this recipe stands as a beloved symbol of Sicilian togetherness.
👨🍳 Preparation
- 1
Gently fry the thinly sliced onion in a saucepan with four tablespoons of extra virgin olive oil until golden.
- 2
Once the onion has softened, add the tomato sauce and basil, then simmer for about 30 minutes.
- 3
In a bowl, soak the breadcrumbs in a splash of milk.
- 4
Finely chop the parsley and garlic and stir into the breadcrumb mixture.
- 5
Combine the minced meats, egg, and pecorino with the soaked breadcrumbs. Season with salt and freshly ground black pepper.
- 6
Roll the mixture into even-sized meatballs using your hands.
- 7
Peel and dice the potatoes, then shallow-fry them in extra virgin olive oil until golden. Drain and set aside.
- 8
Fry the meatballs in the same oil used for the potatoes, turning frequently. Pour in the white wine and allow it to evaporate.
- 9
Add the prepared tomato sauce and the fried potatoes, then gently cook everything together for about 50 minutes.
- 10
Serve the meatballs piping hot; you can also dress some pasta with the sauce and crumbled meatballs for an extra treat.
💡 Tips and Variations
For an extra depth of flavour, a pinch of nutmeg works wonderfully here. Alternatively, if you prefer a lighter dish, you can skip frying and cook the meatballs directly in the sauce.
📦 Storage
- • Keep refrigerated for up to 2–3 days, covered with cling film.
- • These meatballs freeze well, whether cooked or uncooked, provided the ingredients are fresh.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Enjoy these Palermitan meatballs with a glass of Contea di Sclafani Syrah, a robust yet dry red wine best served between 16 and 18°C.
There’s something truly special about sharing a plate of homemade Sicilian meatballs, steeped in tradition and bursting with flavour. Give this recipe a go—it’s sure to fill your kitchen with wonderful aromas and your table with smiles. Perfect for bringing loved ones together, it’s a delectable way to make everyday dining feel a little more extraordinary. Do try it out and don’t forget to share the joy (and the leftovers) with family and friends!
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