The Sciusceddu, the Messina recipe for meatballs that melt in the mouth with a ricotta cream. Greedy, easy and fast

Sciusceddu is a versatile dish, which can be a soup but also a flan. We owe this recipe to the Messina nuns, who prepared it after the Lenten fast. Even today, it is mostly prepared during the Easter days. However, many Sicilians, in love with its taste, cannot do without it even in the other months of the year.

So here I propose it to you in October, given the almost spring and Easter temperatures. Probably the name itself refers to the meaning of “soup”. The etymology should be Latin: “juscellum”. However, some believe that the origin of the name is entirely Sicilian and that it goes back to the dialectal “sciusciare” and therefore to “blowing”.

Gli Sciusceddu, Ingredients for about 3-4 people

  • 300 gr of ground beef
  • 50 gr of grated cheese
  • 1 liter of beef broth
  • 2 eggs
  • Chopped parsley
  • Salt and Pepper To Taste
  • 80 gr of breadcrumbs
  • 300 gr of fresh ricotta


First you need to prepare the meatballs. Put all the ingredients in a bowl except the ricotta and start kneading. Create small meatballs, taking care to give them almost the shape of a slightly larger olive. Boil the broth and insert the meatballs inside, letting them cook for about 3 minutes. Remove the meatballs and place them on a baking sheet with a small amount of broth.

In the meantime, it is also necessary to prepare the ricotta cream. For the cream you need the same ingredients, with the addition of an additional egg and 300 grams of ricotta. Put them all in a bowl and beat them with an electric mixer fitted with a whisk.

Once ready, pour the entire mixture of cream obtained on the meatballs. Add some breadcrumbs. Then, put everything in the oven at 200 gr. You will find that your dish is ready when the breadcrumbs begin to brown. You are ready to serve your sciusceddu hot. Continue reading and join the Facebook group Masterchef recipes and chefs tricks