Original Recipe Sicilian Succo Meatballs Sauce
Discover the bold and comforting flavors of this Original Recipe Sicilian Succo Meatballs Sauce, a traditional Italian masterpiece that celebrates culinary heritage. Perfectly tender meatballs, made with a savory blend of ground beef, pork, breadcrumbs, Parmesan, and fresh herbs, are gently simmered in a rich tomato sauce infused with San Marzano tomatoes, red wine, garlic, and aromatic spices like basil and oregano. This slow-cooked recipe ensures every bite bursts with deep, robust flavor, making it an irresistible choice for family dinners or special occasions. Pair it with spaghetti or crusty bread for a truly authentic Sicilian dining experience. Perfect for meal prep or entertaining, this dish will have everyone coming back for seconds!
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Ingredients
- 1 lb Ground beef
- 1 lb Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 4 cloves Garlic cloves
- 2 large Eggs
- 0.25 cup Fresh parsley
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 28 oz Canned San Marzano tomatoes
- 3 tbsp Tomato paste
- 1 medium Yellow onion
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.25 tsp Red chili flakes
- 0.5 cup Red wine
- 1 tsp Sugar
- 1 Bay leaf
- 1 cup Water
Directions
Step 1
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, 2 minced garlic cloves, eggs, parsley, 1 tsp salt, and 0.5 tsp black pepper. Mix gently until just combined. Do not overmix.
Step 2
Form the mixture into evenly-sized meatballs, about 1.5 inches in diameter, and place them on a tray.
Step 3
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches, taking care not to overcrowd the pot. Cook for about 2-3 minutes per side until golden brown, but not fully cooked through. Remove the meatballs and set aside.
Step 4
Finely chop the onion. In the same pot, add the remaining 1 tbsp of olive oil. Sauté the chopped onion over medium heat until it becomes soft and translucent, about 5-7 minutes.
Step 5
Add the remaining 2 minced garlic cloves, dried basil, dried oregano, and red chili flakes. Cook for 1 minute until fragrant.
Step 6
Stir in the tomato paste and cook for another 1-2 minutes to develop its flavor.
Step 7
Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
Step 8
Add the canned San Marzano tomatoes, breaking them up with a wooden spoon. Stir in the water, sugar, bay leaf, and the remaining 0.5 tsp salt and 0.5 tsp black pepper.
Step 9
Return the meatballs to the pot, nestling them into the sauce. Bring the mixture to a gentle simmer.
Step 10
Cover and cook on low heat for 1.5-2 hours, stirring occasionally to prevent sticking and to let the flavors meld together. If the sauce becomes too thick, add a splash of water as needed.
Step 11
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Step 12
Serve the succo and meatballs over cooked spaghetti, or with crusty bread. Garnish with additional Parmesan cheese and fresh parsley if desired.
Nutrition Facts
| Serving size | (2550.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3882.8 |
| Total Fat 246.2g | 0% |
| Saturated Fat 86.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1141.4mg | 0% |
| Sodium 6760.9mg | 0% |
| Total Carbohydrate 164.4g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 56.8g | |
| Protein 248.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 983.7mg | 0% |
| Iron 25.8mg | 0% |
| Potassium 3581.6mg | 0% |
Source of Calories