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Sicilian Style Meatballs

Fascinated with Italian food? Get the real deal in this rich and hearty Sicilian Meatball recipe, that pairs wonderfully with Cameron Hughes Lot 315 Nero Diavola.

I’ll even teach you how to make your own tomato sauce, so you don’t have to buy tin varieties. Save the recipe for later when making other recipes that call for a nice and healthy tomato sauce.

Here’s the drill:

If you love cheesy, tomatoey and meaty combos, this will be an easy decision for mealtime. Not too hard, neither too soft, the meatballs bounce with flavorful undertones of wine, tomatoes, and Parmesan cheese. Plus, the trio of meats is a meat lover’s paradise.

My Sicilian meatballs is a meal of indulgence and practicality. It’s a saucy feast that won’t disappoint. Get a warm aroma brewing in your home, where the taste, sight and scent is unforgettable — in a good way.

Check it out, make it, be sure to share your own creation on our Facebook Page. ]

Meatball Method:


Combine all meatball ingredients in a bowl and mix well with hands.

With your hands, shape the meat into 2″ diameter meatballs. Mixture should yield about 12 Meatballs.

In a medium skillet, heat olive oil and place meatballs in. Brown on all sides, about 6 minutes. Add enough tomato sauce to the pan that it covers half the meatballs. Simmer on medium low for about 10-15 minutes.

Remove meatballs from pan and place into an oven safe serving dish. Cover with tomato sauce and slice of fresh mozzarella and bake for 5-7 minutes @ 350* until cheese is melted.

Note: You can use any tomato sauce for this recipe. Below are the ingredients and method to make a delicious homemade sauce.

Tomato Sauce Method:


In a large mixing bowl empty out contents of the whole peeled tomatoes. Using your hands, squeeze and pulp the whole tomatoes until they are broken down.

In a large saucepan, heat olive oil and add onions. Saute until soft and add in garlic. Saute for about 2 minutes then add in chopped Roma tomatoes. Cook for another 3-4 minutes, until the water begins to come out of the tomatoes, then add in the pulped whole tomatoes, tomato paste, oregano, salt, pepper flakes and sugar. Cover and let simmer, stirring occasionally for 30-45 minutes. Once the sauce has reached a thicker consistency, remove from heat and let cool.

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