Home > Finishing Touches > Sicilian Style Pork Meatballs on a Cheesy Butternut Squash Mash

I’ve got Sicily on my mind. After many trips to Italy, I’m finally looking south and exploring  a 2015 trip to Sicily and southern Italy. Yeah, I know, I recently said almost the same thing about a trip to the Yucatan in 2015. I’m doing both.

So, what makes a meatball Sicilian?

I’m big fan of the regional style of Sicilian cookery, the origins of which were influenced by Arabs, Greeks and Spaniards — and many dishes, like meatballs and caponata, add a little sweet to balance the savory taste of some traditional Italian dishes.

Sicilian meatballs are like any other: ground meat (I used pork), garlic, parsley, grated cheese, moistened bread, egg, dry seasonings. Where they differ is the addition of currants and pignoli nuts. Here, I substituted a few chopped dates for the currants.

The butternut squash was made by pureeing the cooked vegetable with a little chicken broth and folding in a handful of imported parmesan cheese.

Finishing Touches: An emulsion of raw tomato, parsley and evoo made a little topping sauce which was followed by an additional sprinkle of cheese, chopped parsley and a quick grind of black pepper and nutmeg.

Did I miss the pasta?

Not even a little bit. 


5 Comments, RSS

  • Peter G | Souvlaki For The Soul

    says on:
    September 17, 2014 at 6:13 pm

    Hi Joan! It’s been a long time! I just got back from Sicily and it truly was magical! The best caponata and arancini and gelato! Overall, I love your meatball dish with the pumpkin…makes for a nice change.

    • Joan Nova

      says on:
      September 17, 2014 at 7:00 pm

      Thanks Peter — so good to hear from you and glad you enjoyed Sicily.

  • Norma-Platanos, Mangoes & Me!

    says on:
    September 18, 2014 at 9:25 am

    A perfect setting. Great combination and tasty meataballs

  • sippitysup

    says on:
    September 18, 2014 at 5:51 pm

    I think Sicilian meatballs have dents in them from being kicked by the toe boot of Italy. GREG

  • Victoria of Flavors of the Sun

    says on:
    October 13, 2014 at 6:25 pm

    This looks utterly delicious, Joan. I, too, love Sicilian food and can’t wait to hear about the trip, once it happens.
    Victoria of Flavors of the Sun recently posted..Tamarind–Facts, Fun, and RecipesMy Profile

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