If you’ve never had Sicilian-style meatballs before, you’re in for a treat. While many of us are used to classic Italian meatballs served in marinara, this version adds a few traditional Sicilian ingredients that make them stand out in the best possible way. Raisins and pine nuts might sound unusual at first, but they bring a subtle sweetness and a delicate crunch that pairs beautifully with savory beef and rich tomato sauce. Don’t knock it ‘til you try it!
The ground beef is mixed with eggs, Italian breadcrumbs, garlic, parsley, and plenty of Pecorino Romano cheese for a hearty base. Then come the signature Sicilian touches — plump raisins and buttery pine nuts — which add little pops of sweetness and texture throughout each bite.
The process itself is simple. After letting the raisins soak so they plump up, everything gets mixed together in one large bowl. The mixture is rolled into bite-sized meatballs and browned in a skillet until they develop a nice golden crust. That quick sear locks in flavor and gives the meatballs a wonderful texture before they finish cooking.
Once browned, the meatballs simmer gently in marinara sauce until they’re perfectly tender and cooked through. The sauce soaks up all the flavor from the meatballs while the raisins soften even more and the pine nuts add little bursts of richness. Serve them over pasta, tucked into a crusty roll, or simply with a spoonful of sauce and a sprinkle of extra cheese on top. Give our Sicilian Meatballs a try and they just might become a new favorite!
Ingredients
1/2 cup raisins
2 pounds ground beef
2 eggs, beaten
1/4 cup fresh parsley, chopped
1 1/2 teaspoons kosher salt
1 teaspoon pepper
1 cup Italian bread crumbs
1 cup Pecorino Romano
1/3 cup pine nuts
2 cloves garlic, mined
For cooking
2 tablespoon olive oil
1 (34 oz) jar marinara sauce
Preparation
Place raisins in a small bowl and cover with water. Allow them to plump up for 30 minutes, then drain.
Add all meatball ingredients (including the drained raisins) to a large bowl and mix with your hands until well combined.
Roll meatball mixture into bite-size balls and place on a large plate until all mixture has been rolled.
Heat 1 tablespoon olive oil at a time in a large skillet and work in batches browning meatballs on all sides.
In a large dutch oven or sauce pot, heat marinara sauce over medium low. Add brown meatballs and simmer for 20 minutes or until internal meatball temperature reaches 165 degrees F.
