Sicilian Meatballs with Fresh Basil Marinara

Sicilian Meatballs with Fresh Basil Marinara
Photo by France Ruffenach © 2011


  • ¾ cup grated Parmigiano-Reggiano, more for sprinkling
  • 1-½ pounds ground beef
  • 4 large cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 Tbs. chopped fresh basil
  • ¼ cup whole milk
  • 1 tsp. finely chopped fresh thyme
  • + 10 more ingredients
    • ½ cup fresh breadcrumbs
    • ¼ cup ketchup
    • 3 Tbs. extra-virgin olive oil
    • 2 Tbs. chopped parsley
    • 1 tsp. finely chopped fresh oregano
    • Kosher salt
    • Freshly ground black pepper
    • 1 large egg
    • 1 small onion, finely chopped
    • Sugar, as needed

Put a rack in the center of the oven and heat to 375°F. Line a large rimmed baking pan with parchment or a nonstick liner and set aside. Put the breadcrumbs and milk in a large mixing bowl, stir to blend, and set aside for 5 minutes. With your hands, squeeze and mash the breadcrumbs so that th...

View full recipe at Fine Cooking


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