Sicilian Meatballs – A Recipe You Can’t Refuse

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child

     First of all, I’m not advocating eating pasta three meals a day. I think of pasta as the ultimate in comfort food, and about once a week I like to treat myself. And, if I’m going to treat myself to some extra calories, I want it to be over the top. While I absolutely love spaghetti and meatballs, the Sicilian Meatball recipe featured in Men’s Journal (March 2018, page 24) is just the best.

This Isn’t Your Grandma’s Meatballs


     This was one of those recipes where the list of ingredients shocked me a bit. It had the usual cast of characters: ground beef, egg, and bread crumbs. But it also added garlic, anchovy paste, and lemon zest. But the signature touch was the addition of golden raisins. The raisins seemed to make this special. I’m not a pine nuts fan, so I didn’t add them (although the nuts were listed in the recipe’s ingredients). This combination of ingredients makes for an absolutely delicious dish.

     To see this recipe, click on Sicilian Meatballs and scroll through the narrative.

We Can Learn From This

     This should serve as a lesson to us. While it’s nice to follow a classic recipe religiously, it’s also good to experiment. So, don’t be afraid to change the recipe even though it’s considered a classic. Delete and add. Try different culinary techniques. Be fearless and assume Julia’s what-the-hell attitude. And listen to your Godfather:


  “I’m giving you a Sicilian meatball recipe you can’t refuse. As far as changing the recipe(?) – fuhgitaboutit. It’s perfect the way it is.”

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