Tomaso’s Famous Sicilian Meatballs is the signature dish of The Sicilian Butcher, a chain of restaurants in Phoenix owned by Joey Maggiore. The recipe was passed on by his father, famed restaurateur Tomaso Maggiore, who made it a favorite in Arizona for over 40 years.
Using a mix of beef, pork, and veal meat, the sweet flavor of raisins, and the tangy taste of provolone cheese, the mouthwatering meatballs are served with marinara sauce on top of your favorite choice of pasta.
Tomaso's Meatballs
Tomaso’s Sicilian Meatballs Recipe
Serves 6
Ingredients:
1 ½ tbsp olive oil (divided)
½ onion, chopped
3 cloves garlic, finely chopped
1 ¼ lb ground beef
1 ¼ lb ground veal
1 ¼ lb ground pork
1 ½ slices white bread, torn and soaked in milk
¼ cup raisins, soaked in warm water for 5 minutes and drained
¼ cup chopped pine nuts, toasted
¼ cup finely diced sharp provolone (such as Auricchio)
¼ cup grated parmesan
2 tbsp Italian breadcrumbs
½ tsp chopped thyme
½ tsp Calabrian chile pepper
2 Tbsp finely chopped Italian parsley
¼ cup extra-virgin olive oil
2 large eggs
Salt and black pepper, to taste
Canola oil, for frying
3 cups marinara sauce
Pasta, to serve
Tomaso's Meatballs with polenta
Method:
Heat 1 tablespoon extra-virgin olive oil in a large frying pan over low heat. Add onions with a generous pinch of salt and cook slowly for 15 to 20 minutes, stirring occasionally, until soft and caramelized. Transfer to a bowl and set aside to cool.
Heat 1/2 tablespoon extra-virgin olive oil in a small frying pan over medium-high heat.
Add garlic and sauté for 2 to 3 minutes, until browned.
In a large bowl, combine onions, garlic, and remaining ingredients (including 1/2 cup of EVOO from the ingredient list) except for the canola oil and marinara sauce. Mix well.
Roll mixture into 3-ounce balls, about 2.5 inches in diameter.
Heat canola oil in a large frying pan over medium heat. Add meatballs and fry for 2 minutes on all sides, until golden brown. Transfer to a paper towel-lined plate to drain. (Alternatively, place meatballs on a baking sheet and bake at 350ºF for 12 minutes.)
In a saucepan, combine the meatballs and marinara sauce to braise for 20 minutes.
Garnish with freshly-grated Grana Padano or Parmigiano Reggiano and serve over your favorite pasta.