The only meatballs with sauce that are truly worth dipping bread in are the Palermo-style ones my friend's grandmother used to make

I was talking to my friend Andrea a few days ago. He lives in Sicily. We were discussing how, unlike Americans, Italians do not eat meatballs with pasta; instead, they are served as a main dish, often accompanied by pieces of bread.

He sent me his grandmother's recipe, which I have translated into English for you.

Meatballs Palermo Style

If you’ve never tried Palermo-style meatballs in tomato sauce, you don’t know what you’re missing: here, mopping up the sauce with bread is a must.

Not sure what to cook? Meatballs are always a good choice. It doesn’t matter what you have left in the fridge or pantry—you can make them with just about any ingredient. From meat to fish, vegetables, legumes, bread, and cheese. You can also get as creative as you like with seasonings and cooking techniques.

The most classic recipe, however, is meatballs in sauce. In any case, if you want to take your dish to the next level, I recommend trying the Palermo-style version. As soon as you serve them, you’ll be eager to mop up the sauce with bread!

Meatballs in sauce, yes, but these are Palermo-style.

With this dish of meatballs in sauce, you’ll feel like you’re in Sicily. The recipe is, in fact, the traditional Palermo-style version my friend Andrea's grandmother always made, featuring all the flavors of Mediterranean cuisine and a wonderfully tender texture. It’s a simple main course, yet rich and flavorful, sure to please both adults and children alike.

Ingredients for 4 people

·        250 grams of ground beef;

·        250 grams of ground pork;

·        100 grams of caciocavallo;

·        100 grams of stale bread;

·        1 sprig of parsley;

I·       1 sprig of basil;

·        1 clove of garlic;

·        1 onion;

·        50 grams of tomato paste;

·        1 sprig of thyme;

·        3 eggs;

·        2 tablespoons of raisins;

·        durum wheat flour, as needed;

·        latte to taste;

·        salt to taste;

·        pepper to taste;

·        sunflower oil, as needed;

·        extra virgin olive oil to taste

 Preparation

·        To make Palermo-style meatballs, start by soaking the bread in milk.

·        Once it has softened thoroughly, squeeze out the excess liquid and place it in a large bowl.

· Add the ground meat, the grated caciocavallo, the parsley, and the garlic chopped with a knife, the eggs, the salt, and the pepper, and mix with your hands until the mixture is soft and smooth.

·        Then, using damp hands, break off small pieces and shape them into balls that aren't too big.

·        Coat them in flour and place them on a tray.

·        Heat a skillet with the sunflower oil and then fry the meatballs.

·        Once they're ready, drain them and place them on a plate lined with paper towels to remove excess cooking oil.

·        At this point, place a pan on the stove with a drizzle of extra virgin olive oil and the onion and the chopped thyme.

·        Let it sauté, then add the tomato paste and a ladleful of water.

·        Add salt, bring to a boil, and add the fried meatballs.

·        Season with basil and cook with the lid on until the sauce has reduced.

·        Finish the dish with the raisins and the pine nuts, give it a stir, and let it cook for a few more minutes. Et voilà: the Palermo-style meatballs are ready to serve!

You will definitely want to have some great Italian bread to mop up the sauce from these meatballs.

Try this recipe at home and let me know how you liked it.

Buon appetito!

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Chef John/Giovanni