Sicilian-Style Meatballs in Fresh Basil Marinara

A little different from traditional Italian meatballs, Sicilian Meatballs are studded with pine nuts and currants and bake in a fragrant basil marinara. They make a savory, slightly sweet, and comforting main dish you’ll want to serve again and again.

Why I love Sicilian meatballs

One of the best features of this version is that the meatballs bake directly in a basil-, oregano- and thyme-spiked crushed tomato sauce. Baking them in the sauce delivers three advantages:

1. The meatballs absorb the herbs and tomato flavors as they cook.
2. The sauce becomes richer and more savory from the juices released by the meatballs.
3. It reduces hands-on time—no standing at the stove to brown and tend the meatballs.

Ingredients

This Sicilian-style meatball differs from the classic by including small sweet currants and buttery pine nuts—both common in dishes from Sicily. Currants are like small raisins and are usually found in the dried fruit aisle.

• 28 ounces canned crushed tomatoes
• 1 teaspoon Italian herb blend
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground pepper, divided
• 2 slices sandwich bread (white or whole wheat, torn)
• 1/4 cup whole milk
• 2 large eggs, beaten
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon allspice
• 1 1/2 pounds ground meatloaf mix (beef, pork and veal) or a mix you prefer
• 2 tablespoons seasoned breadcrumbs
• 1/4 cup dried currants (raisins can be used instead)
• 2 tablespoons pine nuts
• 2 tablespoons grated Parmesan (plus more for serving)
• 1 loaf crusty bread, for serving

See the recipe section below for exact quantities and full instructions.

Suggestions and tips

• Soak and thoroughly mash the bread with the milk until it becomes a paste—no bread chunks—so the meatballs stay tender.
• Mix the meatball ingredients gently and only until combined. Over-mixing yields tough meatballs.
• Don’t roll the meatballs too tightly; loosely formed balls stay tender. Wet or oil your hands to shape them easily.
• Make all meatballs the same size so they cook evenly.

What to serve with Sicilian meatballs

These meatballs are versatile: serve them over simple buttered noodles, alongside a green salad, tucked into long rolls for hearty sandwiches, or in shallow bowls with chunks of crusty bread to soak up the sauce. They also freeze well for future meals.

How to store meatballs

Refrigerator: Store cooled meatballs and sauce in an airtight container for up to 4 days.

Freezer: Combine meatballs and sauce in a freezer-safe container or resealable bag. Thaw overnight in the refrigerator before reheating.

How to reheat meatballs

For best results, thaw frozen meatballs before reheating. Reheat using one of these methods:

• Oven: Place meatballs and sauce in an oven-safe dish and heat at 350°F (175°C) for 25–35 minutes, until warmed through.
• Microwave: Transfer to a microwave-safe dish, cover lightly, and heat on 70% power for 2 minutes, then continue in 1-minute intervals until hot.
• Stovetop: Simmer gently in a pot over medium-low heat, stirring occasionally, for 10–20 minutes until heated through.

One more thing

Did you try this recipe?

Please leave a comment and rating below to share how it went. Thanks — Amy