"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sicilian Meatballs Recipe

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This recipe for Sicilian Meatballs, by , is from Cooking with Friends 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keri Youngner
Added: Monday, October 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup fine fresh bread crumbs (crusts discarded)
1/4 cup whole milk
1.2 cup whole almonds with skin, toasted
1 1/2 teasp sugar
1 lb ground beef chuck
1/2 cup finely grated pecorino romano or parmesan cheese
1/4 cup dried currants
1/4 cup pine nuts, toasted
2 teasp. salt
1/4 teasp ground cinnamon
1 large egg
2 T. Veg. oil

Directions:
Directions:
Stir together bread crumbs and milk in a medium bowl.

Pulse almonds, pine nuts, and sugar in food processor until finely ground. Add to break crumb mixture. Add remaining ingredients and mix with hands until just combined.

Roll mixture into 1" meatballs and transfer to a plate if not cooking immediately. Refrigerate until ready to cook (chill will make cooking simpler, but is not necessary).

Add 2 T. oil to pan and heat to medium heat. Add meatballs to pan without touching. Gently turn meatballs to brown on all sides lightly.

Add to your favorite tomato sauce and serve with pasta.

Number Of Servings:
Number Of Servings:
30 small meatballs
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I know the ingredients sound odd. Everytime I make these people go crazy trying to figure out what's in them and gobble them up. (Keep the cinnamon, sugar and currants to exact amounts.)

 

 

 

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