Authentic Sicilian Meatballs for the Atkins Dieter

Sicilian Meatballs


  • 1 lb ground beef
  • 1 lb ground sausage
  • 2 eggs beaten
  • 2 cloves crushed garlic
  • 1 teaspoon ground mint leaves
  • 1 teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup shredded parmesan cheese

Step 1. Prepare a large frying pan with a ¼ inch of vegetable oil. Olive oil is okay to use also, however, it is a thin oil to cook with and will require a larger amount that vegetable oil.

Step 2. In a large mixing bowl, combine ground beef, ground sausage, oregano, mint leaves, salt, pepper and the two beaten eggs.

Step 3. Mix all ingredients very well. Once ingredients are mixed, scoop out small balls and place on a plate. Be sure to not use this same plate to collect the meatballs once they are cooked. Do not allow raw meat to touch cooked meat and then be ingested.

Step 4. In a very hot pan, place meatballs in oil and allow to cook thoroughly while turning each ball after a few minutes. Be careful to never add meatballs to cold oil. The meatballs will simply absorb all the oil and there will never be that nice golden sear on the sides of the balls.

Step 5. Drain the cooked meatballs on a plate, sprinkling shredded parmesan cheese over the tops.

This is an honest to goodness recipe from my little Sicilian Nona, or grandma, that was passed down to me by my mom. The mint is a specifically Sicilian touch and is usually not seen in northern Italian recipes. She also makes her own marinara sauce but I have to refrain from it due to the high carb count.

I am the only person in the house who cooks and who is on the Atkins diet. Therefore, I am sure to withhold the breadcrumbs from this recipe and the marinara sauce. Adding the extra egg will take the place of the breadcrumbs that are usually added to hold the meatballs together. I leave the sauce as a side for my husband and kids while I enjoy the meatballs just as they are. As we say in Sicily, finisci di mangiare!

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