Go Back
Robin Ward

Gigantic Sicilian Meatballs 🍝 Hearty, Meaty, Legendary

Gigantic Sicilian meatballs simmered in rich marinara—hearty, meaty, and legendary. A sweet-savory Italian feast you’ll crave again and again.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

For the marinara: If you’d like to break up the steps, the sauce can be made ahead—it stores well, and the flavors deepen beautifully after a day or two. Total time to make the sauce is about 50 minutes.
  • 2 Tbsp extra-virgin olive oil
  • 1 medium red onion, diced
  • 10 garlic cloves, roughly chopped
  • Kosher salt and freshly ground black pepper (to taste)
  • Red pepper flakes (to taste)
  • 1 cup red wine
  • 2 Tbsp dried oregano
  • 2 lbs. medium plum tomatoes, quartered
  • 2 (28-ounce) cans tomato puree
  • 1 (6-ounce) can tomato paste
  • A handful fresh basil leaves, roughly torn
  • Sugar, as needed
For the gigantic meatballs: (Total time to make the meatballs is 40 minutes.)
  • 1½ lbs. ground beef (85% lean because we need that fat) (I Used a combination of ground beef, pork, and veal to make use of ingredients on hand.)
  • 1½ lbs. ground pork
  • 1½ cups Homemade Breadcrumbs or store-bought panko breadcrumbs
  • Large handful chopped fresh basil leaves
  • Large handful chopped fresh mint leaves
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1 cup raisins (Optional—best to check with everyone who’ll be eating before adding.)
  • 3 large eggs
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp red pepper flakes
  • 2 Tbsp extra-virgin olive oil (For frying, plus more if needed)
  • Cooked pasta of your choice, such as spaghetti, for serving (optional)
  • garlic bread, rustic bread or garlic naan for serving (optional)

Equipment

  • large Dutch oven makes simmering and serving easy
  • large skillet helps get that perfect sear on every meatball

Method
 

For the marinara:
  1. In a large Dutch oven, heat the olive oil over medium heat. When the oil is shimmering, add the onion, garlic, and a generous pinch each of salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and the garlic is beginning to brown, about 6 minutes. Add the wine and oregano and simmer until the wine is reduced by about half, 6 to 8 minutes.
  2. Add the quartered tomatoes and cover the pot. Cook, covered, stirring now and then and gently smashing the tomatoes with a wooden spoon until they’re mostly broken down—about 20 minutes. Stir in the tomato puree, tomato paste, basil, and another pinch of salt. Turn the heat down low and let the sauce simmer, stirring occasionally, until it thickens and the flavors come together. About 20 minutes is plenty, but you can go a little longer if you keep an eye on the texture.
  3. Taste the sauce and add more salt, black pepper, red pepper flakes, or sugar if it needs a little extra something. You can serve it right away while it’s hot, or let it cool completely in the pot. If you’re saving it for later, store the cooled sauce in the fridge (it’ll keep for up to 3 days) or transfer it to freezer-safe containers and freeze for up to 6 months. Just thaw it in the fridge the day before, then reheat gently over low heat.
For the meatballs:
  1. Mix & Shape the Meatballs: Grab a big mixing bowl. Put in the ground beef and pork and break them apart with your hands or a spoon so they’re loose. Add the breadcrumbs, chopped basil, chopped mint, grated Parmesan, raisins (if you’re using them), eggs, salt, black pepper, and red pepper flakes. Use your hands to squish and mix everything together until it all looks evenly combined—like one big meat mixture. Then divide the mixture into 8 equal parts and roll each one into a big ball, about the size of a baseball. Pack them firmly so they hold together.
  2. In a large pot, heat the marinara, covered, over low heat.
  3. Meanwhile, warm the oil in a large skillet over medium heat. Once it’s shimmering, add half the meatballs. Cook them, turning now and then, until they’re deeply browned and crisp on the outside—about 10 minutes. Transfer them straight into the marinara, making sure they’re tucked into the sauce. Cover the pot again and let them keep simmering. Repeat with the rest of the meatballs.
  4. Add Flavor from the Skillet (Optional) If there are plenty of browned bits (fond) and some oil in the skillet, scoop about 2 tablespoons into the marinara pot. This adds rich flavor to the sauce without making it heavy.
  5. Make sure the meatballs are fully submerged in the sauce, then cover the pot with the lid. Simmer for about 20 minutes. To check for doneness, carefully cut into one meatball—if the center is just barely pink, they’re ready.
  6. Spoon the meatballs and marinara over cooked spaghetti and top with extra Parmesan, if you like. I also served them tucked into roasted garlic naan for easy handhelds—great for leftovers or feeding a crowd. Or skip the carbs and enjoy the meatballs as-is with a big, delicious salad on the side. Whatever works best for your table.

Notes

You can make the sauce a few days in advance—the flavor will only get better with time. Keep your pot in the fridge and reheat before serving.