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Sicilian Meatballs

Sicilian Meatballs

These Sicilian Meatballs are uniquely flavored with the tastes and textures of Southern Italy! Marjoram, Currants, Pinenuts, Parmesan bring Sicily home.
Course Main Course
Cuisine Italian
Keyword Sicilian Meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 661kcal
Author Kathleen


  • 2-28 Ounce Peeled Italian Tomatoes Crushed
  • 1/4 Cup Extra Virgin Olive Oil
  • To Taste Salt
  • To Taste Black Pepper
  • 4 Slices White Sandwich Bread
  • 4 Large Eggs Beaten
  • 4 Garlic Cloves Minced
  • 1/4 Cup Italian Flat Leaf Parsley Choppped
  • 3/4 Teaspoon Dried Marjoram
  • 2 Pounds Ground Beef Chuck
  • 1/2 Cup Dried Currants
  • 1/4 Cup Pine Nuts
  • 1/4 Cup Parmigiano-Reggiano Cheese
  • 1/4 Cup Dry Bread Crumbs


  • Preheat oven to 425 degrees.
  • Pour the tomatoes into a large enameled cast-iron casserole and crush them. Add the olive oil and season with salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  • Meanwhile, in a bowl, soak the bread in water until saturated. Squeeze out the water and transfer the bread to a large bowl. Mash the bread into a paste and stir in the eggs, garlic, parsley, marjoram, 1 tablespoon of salt and 1/2 teaspoon of pepper. Mash until smooth.
  • Add the chuck, currants, pine nuts and cheese and mix until combined. Add the breadcrumbs, 1 tablespoon at a time, and knead until the mixture is firm enough to roll.
  •  Form the mixture into 36 meatballs (about 3 tablespoons each), tucking in the currants and pine nuts.
  • Place Meatballs on a rimmed baking sheet and bake in preheated oven for 20 minutes.
  • Add Meatballs to sauce and simmer for 30 minutes. Serve over cooked pasta or rice.


Calories: 661kcal | Carbohydrates: 22g | Protein: 34g | Fat: 47g | Saturated Fat: 14g | Cholesterol: 219mg | Sodium: 327mg | Potassium: 661mg | Fiber: 1g | Sugar: 9g | Vitamin A: 490IU | Vitamin C: 5.8mg | Calcium: 162mg | Iron: 5.2mg