Original Recipe Sicilian Succo Meatballs Sauce

FAMILY SICILIAN SAUCE AND MEATBALLS

My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.

Provided by PETEIYC

Categories World Cuisine Recipes European Italian

Time 4h55m

Yield 24

Number Of Ingredients 23

Family Sicilian Sauce and Meatballs image

Steps:

To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

Nutrition Facts : Calories 669.1 calories, Carbohydrate 58.6 g, Cholesterol 105.3 mg, Fat 34.4 g, Fiber 5.3 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 921.5 mg, Sugar 6.1 g

Ingredients

3 slices white bread, torn into pieces
¼ cup milk or water
1 ½ pounds ground beef
2 eggs
½ cup grated Romano cheese
1 pinch dried parsley
¾ teaspoon salt, or to taste
¼ teaspoon ground black pepper
3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet Italian sausage
1 ½ pounds cubed beef brisket
½ pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed tomatoes
½ cup red wine
4 bay leaves
¼ teaspoon ground cinnamon
¼ teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry pasta

ORIGINAL RECIPE SICILIAN SUCCO (MEATBALLS & SAUCE)

I was born in a small mining town in southern Illinois. The village had a predominate Italian population. Spaghetti was a staple part of their diet. The red marina sauce that they poured over the spaghetti was called succo. This was a time before air conditioning, and all the windows in their houses wee wide open during the summer time. If your nostrils caught a whiff of their succo cooking would make your taste buds dance. If that caught a whiff of their home made cheese, they would dance even harder. To taste a plate of this delicacy was a real thrill. My best friend was Italian, and we did our homework together. I had occasion to sample this delicious morsel frequently. When my friend's mother placed a plate in front of me and said "mange," I immediately became fluent in Italian. Over the years, I have craved this taste. I looked everywhere for a recipe, but there was none anywhere. I couldn't have asked her for a recipe because she didn't have one. She couldn't explain to how to make it because she couldn't speak English. She had brought the recipe from Sicily in her memory. I recalled some of the ingredients. I found a recipe site on the net that if you fed the ingredients it would construct recipes using these ingredients. I got close but not close enough. With the help of some Italian friends, I was finally able to construct a recipe of the greatest spaghetti in the world. This recipe is the fruits of my labor. I hope you enjoy it as much as I do. Note from UnknownChef86: This is a recipe I adopted in 2006.

Provided by UnknownChef86

Categories Sauces

Time 4h45m

Yield 20 serving(s)

Number Of Ingredients 11

Original Recipe Sicilian Succo (Meatballs & Sauce) image

Steps:

In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.

Nutrition Facts : Calories 279.9, Fat 13.7, SaturatedFat 5.4, Cholesterol 56.6, Sodium 1129.7, Carbohydrate 20.7, Fiber 3.8, Sugar 10.2, Protein 20.2

Ingredients

4 garlic cloves, chopped
3 (29 ounce) cans Italian-style tomato sauce
4 (6 ounce) cans Italian-style tomato paste
1 tablespoon chopped fresh parsley (one teaspoon dry parsley may be substituted)
1 tablespoon chopped fresh basil (one teaspoon dry basil may be substituted)
2 lbs ground beef
1 lb ground pork
1 cup dry Italian style breadcrumbs
1 cup grated parmesan cheese
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley (one teaspoon dry parsley may be substituted)

OLD FASHIONED SICILIAN SUCCO

My Nana used to cook this for me when I was young and as she prepared things and we waited for the sauce to finish, she'd tell me great stories about her life in Sicily and other secret business! This recipe is the best sauce I've ever had- I really think it can bring the family together. Just prepare it and you'll see that when dinner time comes everyone's mouths will be watering because of the great smell, the entire family can gather around the table and there will be enough for everyone, I promise! Good for vegetarians too-just substitute 2 1/2 pounds of chopped zucchini for the meatballs.

Provided by Joiamia

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 4h30m

Yield 20

Number Of Ingredients 11

Old Fashioned Sicilian Succo image

Steps:

In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 17.4 g, Cholesterol 45.7 mg, Fat 11.3 g, Fiber 3.4 g, Protein 17.3 g, SaturatedFat 4.5 g, Sodium 1044.4 mg, Sugar 9.4 g

Ingredients

4 cloves garlic, chopped
3 (29 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 pounds ground beef
1 pound ground pork
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley

SICILIAN MEATBALLS

My half-sicilian husband liked these fine, but likes his mother's recipe better. Go figure. Personally, I love the addition of currents and pine nuts and prefer these. :) Use these with your favorite sauce and pasta. I usually double the recipe and use 1 pound of sausage and 1 pound of ground beef. This came originally from the Epicurious website. Prep time and servings are approximate. Hope you enjoy!

Provided by jmelyn

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Sicilian Meatballs image

Steps:

Preheat oven to 350 degrees.
Lightly oil a baking sheet.
Mix crumbs and milk in a medium bowl; let stand for five minutes.
Mix in parmesan, onion, basil, egg, garlic and pepper.
Add sausage, pine nuts and currents; blend well.
Using wet hands, form into 1 1/4 inch balls.
Place balls on baking sheet, about one inch apart.
Bake until meatballs are light brown and cooked through, about thirty minutes.

Nutrition Facts : Calories 570.2, Fat 38.9, SaturatedFat 13.3, Cholesterol 126.5, Sodium 1653.2, Carbohydrate 24, Fiber 1.6, Sugar 5.8, Protein 30.2

Ingredients

2/3 cup fresh breadcrumb
3 tablespoons milk
1/3 cup freshly grated parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 clove garlic, minced
1/4 teaspoon ground black pepper
1 lb sweet Italian sausage link, casings removed
2 tablespoons dried currants
2 tablespoons pine nuts, toasted

OLD FASHIONED SICILIAN SUCCO

This is so tasty! So authentic! So easy! It just gets better the longer it sets. I like to make mine the day before. This doubles and triples well. If you are a meatless family, just substitute 2 1/2 pounds of zucchini for the meat. I wait until just about the last minute before I stir in the basil leaves, torn into small pieces, as it gets "tired" if you put it in any earlier. Also use your fingers to break up the basil, minus the stems, cutting it bruises the leaves and they will turn black.

Provided by FLUFFSTER

Categories Meat

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 14

Old Fashioned Sicilian Succo image

Steps:

In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into large balls. In a skillet, fry meat balls in olive oil until brown.
Add to sauce mixture. Simmer over low heat for 4 hours.

Nutrition Facts : Calories 467.1, Fat 25.7, SaturatedFat 10.2, Cholesterol 96.9, Sodium 1729.5, Carbohydrate 28.2, Fiber 5.4, Sugar 14.8, Protein 32.9

Ingredients

olive oil (for frying)
2 garlic cloves, chopped
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/4 teaspoons fresh parsley, chopped
1 1/4 teaspoons fresh basil, torn
3/4 lb ground beef
6 ounces ground pork
1/3 cup dry breadcrumbs, plus
1 tablespoon dry breadcrumbs
1/3 cup parmesan cheese, plus
1 tablespoon grated parmesan cheese
1/2 teaspoon garlic powder
1 1/4 teaspoons fresh parsley, chopped

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Original Recipe Sicilian Succo Meatballs Sauce

FAMILY SICILIAN SAUCE AND MEATBALLS

My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.

ORIGINAL RECIPE SICILIAN SUCCO (MEATBALLS & SAUCE)

OLD FASHIONED SICILIAN SUCCO

SICILIAN MEATBALLS

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