Sicilian Meatballs with Fresh Basil Marinara

Sicilian Meatballs with Fresh Basil Marinara

If you’ve never made homemade meatballs, it’s time to step up to the plate and give it a swing. Sure, you can buy a bag of them at the grocery store but there’s really no comparison between a good, homemade meatball and the spongey, frozen store-bought variety! These Sicilian Meatballs are flavored with fresh herbs, good parmesan cheese (worth the splurge here!), and some chopped onions and garlic…simple ingredients that create delicious results. The little bit of effort is sooooo worth it!

Ingredients

  • While this recipe makes a great marinara sauce for the meatballs, it’s not enough to sauce pasta. I serve the meatballs with good crusty bread (to soak up the sauce) and a mixed green salad tossed with an Italian-inspired vinaigrette. Enjoy!
  • Sicilian Meatballs with Fresh Basil Marinara
  • -recipe from Bi-Rite Market’s Eat Good Food
  • These baseball-sized meatballs are a mainstay of the Bi-Rite market’s deli case. One is enough for most appetites, but have two if you’re ravenous. Variations: Add some capers, anchovies, and olive oil to the marinara for a puttanesca sauce or a pinch of chile flakes for arrabiata sauce.
  • Makes 6 large meatballs.
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 3/4 cup grated Parmigiano-Reggiano, more for sprinkling
  • 1/4 cup ketchup
  • 2 Tbs. chopped parsley
  • 1 tsp. finely chopped fresh oregano
  • 1 tsp. finely chopped fresh thyme
  • 1 small onion, finely chopped
  • 4 large cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1-1/2 pounds ground beef
  • 3 Tbs. extra-virgin olive oil
  • 1 (28-ounce) can crushed tomatoes
  • Sugar, as needed
  • 2 Tbs. chopped fresh basil
Read the whole recipe on Inspired 2 Cook