I think meatballs are pretty much in my DNA and my blood. Both of my parents can make an incredible meatball, which they learned from both of my Nanas. It’s one of my absolute favorite foods in the entire universe. They are small packages of huge flavor that can be put into a delicious sandwich, or in a vat of marinara to put over pasta. It doesn’t get much more classic and wonderful than a heaping bowl of spaghetti and meatballs in my humble opinion! I’ve never been able to replicate the meatballs my parents and my Nanas would make. I learned a few tricks in culinary school though on how to make some amazing Sicilian style meatballs myself! The secret to these babies is the panada. Instead of breadcrumbs in the meatball mixture, I soaked bread in milk and used that instead. Oh my goodness, it made the Sicilian style meatballs so moist!
I formed the Sicilian style meatballs and put them all through a breading line. I decided to bake these instead of frying them to keep them a little lighter!
I loved how versatile these Sicilian style meatballs were. I used some in sandwiches, and the rest with spaghetti. They were so fantastic in both! These have definitely become a classic staple here in my house. It’s so great carrying on family traditions with my own little twist. Enjoy, friends! xoxo