Delicious Sicilian Succo – A Mediterranean Delight

Are you tired of the same old meatballs and spaghetti? Then I have a recipe that will make your taste buds sing! Introducing my original recipe for Sicilian Succo, a dish that will transport you straight to the streets of Italy.

As a home chef who loves throwing parties, I have perfected this recipe to be a crowd-pleaser. Not only are the meatballs packed with flavor, but the rich tomato sauce ties everything together into one delicious dish.

But what makes this recipe truly special is its roots in old-fashioned Sicilian cooking. Unlike traditional Italian-style meatballs, which are usually made with a combination of garlic, capers, tomatoes, basil, parsley, celery and olives, the ingredients in my Sicilian Succo are blended and processed into one harmonious mixture.

But don’t just take my word for it – gather your ingredients and give my Sicilian Succo recipe a try. Trust me: once you experience the delightful alternative to traditional meatballs and spaghetti, you’ll never go back!

Why You’ll Love This Recipe

Original Recipe Sicilian Succo (Meatballs & Sauce)
Original Recipe Sicilian Succo (Meatballs & Sauce)

Are you tired of the same old meatballs and sauce? Well, say hello to my original recipe sicilian succo – a meatball and sauce recipe that packs a flavorful punch! What makes my Sicilian succo so special? Let me tell you why you’ll love this recipe.

Firstly, the succo meatballs are pan-fried in olive oil until golden brown on the outside and tender on the inside. The sweet fragrance of garlic blended with the flavorful combination of ground beef and pork will leave your taste buds begging for more.

Secondly, the sauce is a rich tomato sauce made with Italian-style tomato paste, tomato sauce, fresh parsley, fresh basil, chopped garlic cloves, parmesan cheese, salt, and pepper. The ingredients are blended and processed to make an authentic pasta sauce that is traditional to old-fashioned Sicilian flavors.

Thirdly, my original recipe Sicilian succo is a delightful alternative to traditionally-made meatballs. It’s usually made with a combination of garlic, capers, tomatoes, basil, parsley, celery, capers, olives which gives it its distinct taste.

Not only is it delicious but it’s also versatile enough to allow for substitutions and variations to cater to dietary restrictions or personal preferences. For example, you can substitute ground beef with ground turkey or chicken for a lighter option while still enjoying the rich flavors.

In summary, what sets my original recipe Sicilian succo apart from the traditional recipe is that it’s packed full of robust flavors that are sure to tantalize any palate. So why don’t you give it a try at your next dinner party or Sunday Gravy? I guarantee you won’t be disappointed!

Ingredient List

“Perfectly browned meatballs swimming in a pool of savory tomato sauce”

Ingredients for the Original Recipe Sicilian Succo:

  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup fresh parsley, chopped
  • 3 teaspoons garlic powder
  • Salt and ground black pepper to taste
  • 2 large eggs


  • 2 cans (28 ounce) Italian-style tomato sauce
  • 1 can (12 ounce) Italian-style tomato paste
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt and ground black pepper to taste
  • Olive oil for frying

Substitutions and Variations:

Feel free to mix it up with some delicious variations!


  • Use turkey or chicken instead of beef and/or pork.
  • Add some breadcrumbs instead of cheese.
  • Use a combination of your favourite spices.


  • Add some red pepper flakes if you like it spicy.
  • Drizzle some balsamic vinegar or wine for added zest.

Get creative with this recipe – you won’t regret trying something new!

The Recipe How-To

“A hearty plate of comfort food that will transport you to Sicily”

Now, let’s move on to the main event: cooking the succulent Sicilian Succo Meatballs and Sauce. This dish is perfect for feeding a crowd or meal prepping ahead of time. So what are you waiting for? Let’s get started.

Step 1: Mix the Meatball Mixture

Grab a large mixing bowl and combine 1 pound of ground beef and 1 pound of ground pork. Add 1 tablespoon of garlic powder, ½ cup of breadcrumbs, 2 lightly beaten eggs, and ½ cup of freshly grated parmesan cheese. Mix together until incorporated, but do not overwork the meat or it will become tough.

Step 2: Shape and Fry the Meatballs

To shape the meatballs, use your hands to form small balls (around 2-3 inches in diameter) from scoops of meat mixture. In a large skillet, heat up ¼ cup of olive oil over medium-high heat until hot but not smoking. Place the meatballs in the skillet, leaving enough space between them so that they cook evenly.

Fry the meatballs for about 6-8 minutes on each side until golden brown and crisp on the outside. Remove from skillet with a slotted spoon and set aside.

Step 3: Prepare the Sauce

In another large pot, add another ¼ cup of olive oil and sauté 4 cloves of chopped garlic until fragrant but not browned.

Next, add two 28-ounce cans of whole peeled tomatoes, crushing them by hand as you add them to the pot with their juices.

Then, add two 6-ounce cans of Italian-style tomato paste, a handful of chopped fresh basil leaves, and a handful of chopped fresh parsley leaves, along with salt and pepper to taste.

If you like your sauce on the sweeter side, consider adding a teaspoon or two of sugar as well.

Stir everything together until well combined and let simmer over low heat for about 15-20 minutes maximum so that longer simmering time does not make meatballs too dry.

Once sauce is thickened enough to coat spoon finely or almost completely registered at top line , return meatballs to pot to continue cooking. Allow everything to simmer together until all the ingredients are hot, cooked through completely registered at second line or just breaking apart .

Step 4: Serving Time!

All that’s left is to serve your delicious Sicilian Succo Meatballs and Sauce straight away! Spoon several tablespoons of sauce onto a plate (or shallow bowl) allowing plenty space to lay out several meatballs. Sprinkle some additional chopped fresh parsley over top if you wish. You can also serve it with side dishes like pasta or garlic bread for a complete meal.

Remember that this beloved old fashioned Sicilian recipe is often referred as Sunday Gravy because its slow cooking

Substitutions and Variations

“Mama Mia! These succulent meatballs will make your taste buds dance”

If you’re feeling adventurous and want to change things up a bit, then look no further, because Sicilian Succo is the versatile dish that will satisfy your needs. Below are some substitutions and variations that you can add or swap to make this succo recipe even more delightful:


– Ground turkey or chicken can replace ground pork/beef. They are leaner and a perfect alternative for anyone looking for a healthier option.

– You may opt to use diced tomatoes instead of tomato sauce if you want a chunkier texture.

– If you don’t have Italian-style tomato paste on hand, regular tomato paste or puree also work well.


– Instead of making traditional Sicilian meatballs, you can create a delightful alternative by adding hard-boiled eggs to the meat mixture. This will give the meatballs an added depth of flavor.

– For the sauce recipe portion of this dish, try using Sunday gravy (an authentic Italian meat sauce). Our Sicilian Succo pasta sauce recipe has tomato sauce, that can also be replaced with spaghetti sauce or any pasta sauce from your local grocery store.

– Another variation is to make old-fashioned Sicilian Succo. This means to skip the blending and processing of ingredients, and just combine everything in the pot as in the traditional way of making this dish.

The possibilities are endless when it comes to this original recipe Sicilian Succo. So let your imagination run wild with different variations and substitutions!

Serving and Pairing

“A kitchen full of aromas that will leave you craving more”

My Sicilian Succo recipe is an Italian classic, one that is perfect to feed a crowd or for a cozy night in. I particularly love serving this dish with some crusty bread or garlic bread as it complements the rich and hearty tomato sauce perfectly.

For a more substantial meal, you can serve the succulent meatballs on top of your favorite pasta – spaghetti, rigatoni or ziti work particularly well. The trick to perfect pasta every time is making sure you don’t overcook it. Aim for al dente texture, which means the pasta still has a slight bite to it.

A glass of rich red wine like Merlot or Chianti pairs perfectly with this meaty dish, as the flavors balance each other out perfectly. Don’t forget that a big bowl of salad or some roasted vegetables make a delicious side dish that will lighten up the richness of the dish and add some much-needed color to your plate.

Alternatively, for a hearty brunch, pair these Sicilian meatballs with some poached eggs and crusty bread, which will give you the energy boost you need to tackle your day.

No matter how you serve my original recipe Sicilian Succo, one thing is for sure – you’ll be left with very happy and satisfied taste buds!

Make-Ahead, Storing and Reheating

“You’ll need an extra loaf of bread to soak up every last drop of this sauce”

If you are planning to have a large gathering, you can make the meatballs and sauce ahead of time. This will make your party preparation less hectic and help you enjoy more time with your guests. Once the meatballs and sauce are cooked according to the recipe, let them cool down before storing them in an airtight container.

You can refrigerate the sauce and meatballs for up to three days or freeze them for up to three months. When reheating, transfer the containers to the refrigerator overnight or leave at room temperature for at least 30 minutes before heating.

To reheat, warm up the sauce and meatballs together in a saucepan over medium heat until they are hot all the way through. If you find the sauce too thick, add some water or broth to thin it out as needed. For a quick fix, reheat individual servings in the microwave oven in 30-second intervals until heated through.

Remember not to partially cook meatballs before freezing them as this can lead to uneven cooking when reheated later on. You can save yourself from potential food safety risks by fully cooking them according to instructions before freezing.

By making Sicilian Succo ahead of time, you’ll not only cut down on the prep work but also allow the ingredients to develop their flavors better over time. Plus, it’s always good to have some extra sauce in hand in case of unexpected guests drop by.

Tips for Perfect Results

“The perfect dish to impress your guests and make them feel at home”

Now, let’s talk about some tips that will help you achieve the perfect Sicilian Succo recipe. It’s time to take over the kitchen!

Firstly, make sure you don’t overmix the meat mixture when making the meatballs. Overmixing will lead to tough and dense meatballs. To prevent this from happening, mix the ingredients together until just combined.

Secondly, make sure the sauce is well-seasoned. Adding salt and pepper gradually throughout the cooking process will allow you to adjust the seasoning as needed. Taste it frequently and season accordingly.

Thirdly, let the Sicilian Succo simmer for at least an hour so that all the flavors can meld together. Low and slow is the way to go with this recipe. Trust me; patience is key.

Fourthly, if you are short on time, try making the meatballs ahead of time and freezing them until ready to use. This shortcut will save you a lot of prep time when you’re in a rush.

Fifthly, lemon zest is optional but adds a lovely brightness and freshness to the dish so consider trying it out.

Lastly, serve this delicious meal with your favorite pasta, crusty bread or polenta. The options are endless!

By following these tips, your Sicilian Succo will be an absolute hit at your next party.


As you venture into making this original recipe Sicilian succo, you may have some questions about the ingredients, cooking process, or potential modifications. Below are some frequently asked questions that can help guide you through any confusion and ensure a delicious outcome in every batch you make. Let’s dive in!

What is Sicilian sauce made of?

For this recipe, we’ll be using a blend of flavorful ingredients to create a delicious sauce. Garlic, capers, tomatoes, basil, parsley, and celery form the base of the sauce, while olive oil, salt, and pepper are used to bring everything together. To achieve a smooth, well-blended consistency, these ingredients will be blended or processed until fully incorporated.

What are Sicilian meatballs made of?

Looking to switch things up from the traditional meatball recipe? Try out homemade Sicilian meatballs. These tasty treats combine ground chuck, breadcrumbs, garlic, parsley, and Pecorino Romano cheese with the sweet flavors of raisins and crunchy pignoli nuts. Once cooked in a robust tomato sauce, these meatballs become tender, juicy, and bursting with flavor. It’s a recipe that’s sure to impress any dinner guest.

What is the Italian name for pasta sauce?

As per the expertise of Italian culinary artists, the dish referred to as a Ragu is essentially a sauce. This is due to the fact that the term “sauce” is linguistically more appropriate, originating from the Italian word “salsa,” which translates to “topping.” This information is useful when considering the naming conventions and possible interpretations of this particular Italian dish.

Bottom Line

I hope you’re ready to bring some old-fashioned Sicilian charm to your next dinner party with this original recipe Sicilian succo (meatballs & sauce) recipe. It’s a classic dish, and with this recipe, you’ll be able to enjoy it anytime, anywhere.

The succulent flavors of beef and pork, smothered in a rich tomato sauce, will have all of your guests talking. The blend of fresh parsley, garlic powder, and Parmesan cheese in the meatballs creates the perfect harmony of taste and texture. And let’s not forget the presence of fresh basil and Italian-style tomato paste that lends the authentic Sicilian touch.

This meal is an ode to simple yet flavorful cooking techniques that bring us back to delicious Italian cuisine. I promise that once you try this dish, it’ll become a staple in your home-cooking routine.

So why not give it a shot? Your taste buds — and your guests — will thank you for serving them an authentic Sicilian feast. Plus, with some pasta on the side and a glass of wine, nothing could ever go wrong.

Trust me; I’m an expert on this matter. Let me know how it goes!

Original Recipe Sicilian Succo (Meatballs & Sauce)

Original Recipe Sicilian Succo (Meatballs & Sauce) Recipe

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.
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Prep Time 45 mins
Cook Time 4 hrs
Course Main Course
Cuisine Italian
Calories 279.9 kcal


For the sauce

  • 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)

For the meat balls

  • 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)


  • 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.

Your Own Notes


Serving: 246gCalories: 279.9kcalCarbohydrates: 20.7gProtein: 20.2gFat: 13.7gSaturated Fat: 5.4gCholesterol: 56.6mgSodium: 1129.7mgFiber: 3.8gSugar: 10.2g
Keyword European, For Large Groups, Meat, Sauces, Spaghetti, Stove Top, Weeknight
Tried this recipe?Let us know how it was!

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