Today, I have two special men guest posting. My brother-in-law Joe and my father-in-law Vince who both happen to be “comfy in the kitchen”. One of their family favorite recipes is “Vinny’s Sicilian Meatballs”. Vince passed his version of the recipe (which includes a *secret ingredient) down in the family. He and Joe make these often for family gatherings – we all look forward to them and are they ever delicious.
And like all family recipes, this ones come with a story…
(I was sitting at the breakfast bar, anxiously awaiting my turn to taste test and had to snap this photo. An example of love pouring out in the kitchen.)
Here is what Joe has to say…
My dad is first generation American. Both of his parents “came over on the boat” from Sicily. I grew up loving his cooking: Eggplant, Chicken Parmesan, Pasta, and Meatballs.
Especially the meatballs.
On Sundays, dad would begin his sauce early in the morning. After it started to simmer, he would begin to make the meatballs.
My friends all knew the Sunday routine … they loved his meatballs just as much as I did. They even planned sleepovers on Saturdays just so they could wake up on Sunday morning to an atypical, yet delicious feast of dad’s meatballs for breakfast. The savory aroma would wake us up and still half asleep we’d meander downstairs to pick them hot out of the frying pan. We’d have to toss them back and forth from one hand to the other so not to scald our hands because they were so hot.
Whatever we didn’t devour, dad placed in his sauce for us to eat for dinner that night. We all loved Sundays and looked forward to this act of love and service our dad did for us.
Now, Dad and I both enjoy and take turns making meatballs for the family.
Eating together at ” the aunts’ ” We all brought an Italian dish. Joe brought the meatballs. Grant, my son, ate about 6 and they were huge!
Joe and Grant have a tentative date to teach Grant how to make these now.
Another funny story that goes along with this recipe is that there’s a *secret ingredient* – These twin brothers can be known to hassle their sweet dad, by the way. He’s a great sport.
The question is often asked, “Did you remember the secret ingredient?”
Joe displaying the *secret ingredient*
We hope this might have sparked familiar memories you had growing up and gave you a smile. We also hope you enjoy this family recipe, and will make your own memories on Sundays!
Vinny’s Sicilian Meatballs
Ingredients
- 1 lb 80 % Lean Ground Chuck
- 1 Tbsp A-1 Steak Sauce *The Secret Ingredient
- 2 Large Eggs
- 1/2 Cup Seasoned Bread Crumbs
- 1 tsp Basil
- 1 Tbsp Parsley
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 cup Grated Cheese
Instructions
- Combine all ingredients in a large mixing bowl. Use your hands, yes it gets a little messy and boy, is it cold.
- Heat olive oil in a pan on medium/high heat.
- Take about 1/4 cup of meat (however large you want the meatballs to be) and roll them in a ball.
- Brown on the stove until done and place in sauce to simmer.
- Another option is to brown on stove, then place in a 350 oven for approximately 15 mins or until cooked through (depending on the size of your meatballs).
A huge “thank you” to Vince and Joe for sharing their recipe, story, and family meal ministry with all of us!
Look good – will have to try that / thanks for sharing š
Thanks, Aunt Cathy! They are delicious!
They were delicious! Such special memories for Vince and now for Joe and Matthew. Family traditions bring so much comfort to our hearts.
These meatballs made their first appearance on Christmas this year in our home. Hope they become part of our Christmas tradition. Hint hint!
Haha, thanks Jen! Love you!
Meatballs, yum! Thank you so much for sharing this recipe. I’m going to make these very soon.
You’re so welcome, enjoy!
Thanks Vince & Joe!
Thanks Janelle š
<3
Hi Iām going to make these meatballs. I have two questions to clarify. What seasoned breadcrumbs do you use? Italian seasoned? Also do you use grated Parmesan cheese?
Iād appreciate your reply.
Happy thanksgiving!
Vicki
Yes, I do use Italian seasoned and I do use grated. Enjoy, Vicki!