Low Carb Sicilian Meatballs
When I go to Italian restaurants, I am inevitably disappointed by the meatballs!! They are always those giant bread crumb based Northern Italian meatballs. Well, I was raised Sicilian and Calabrian, and our meatballs are small, potent, meaty flavor bombs! These are those meatballs, minus the bread crumbs, which were never center stage anyway. Well, to be perfectly honest, I added the red pepper flakes, too. Butt just awesome stuff. If you like your meatballs a little tamer, dial back the salt to 1 1/2 teaspoons.
Low Carb Sicilian Meatballs
When I go to Italian restaurants, I am inevitably disappointed by the meatballs!! They are always those giant bread crumb based Northern Italian meatballs. Well, I was raised Sicilian and Calabrian, and our meatballs are small, potent, meaty flavor bombs! These are those meatballs, minus the bread crumbs, which were never center stage anyway. Well, to be perfectly honest, I added the red pepper flakes, too. Butt just awesome stuff. If you like your meatballs a little tamer, dial back the salt to 1 1/2 teaspoons.
Open in Cookpad AppSteps
- 1
OK, first off, if you want to go really authentic, make it 1 1/2 pound each of ground beef and ground pork.
- 2
Now, throw everything into a large mixing bowl, and mix by hand.
- 3
Roll the mixture into small meatballs. Golf ball is about as big as Sicilian Meatballs ever get, and often they're smaller.
- 4
Add about five or six tablespoons of extra virgin olive oil into a two or three quart saucepan or large frying pan, and heat to medium.
- 5
Fry the meatballs on medium for a few minutes per side, and I normally do at least three sides.
- 6
Place the finished meatballs into a plate with a few layers of paper towel lining the bottom for drainage, and keep half an eye on that plate while finishing the rest in the pan. The aroma permeates the house and attracts vermin/children/spouses with a mind for repeated sampling. If you don't watch out, you end up with an empty dish after all that cooking.
- 7
Serve in sauce, in Italian Wedding Soup, or as appetizers.
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