However if you wish for a slightly different recipe but still authentically Sicilian then why not try the following from probally the best Italian chef around at the moment Giorgio Locatelli.

Polpette al sugo (Meatballs with wild fennel in tomato sauce)

Ingredients

Plain Flour
300g pork mince
1 Onion, finely chopped
100g pecorino cheese, grated
50g breadcrumbs
1 tablespoon parsley and garlic
1 teaspoon chopped wild fennel, or fennel seeds, soaked in a little water
Sea salt and frehley ground pepper
2 eggs, beaten
2 tablespoons olive l
2 garlic cloves, chopped
1 x 400g tin of chopped tomatoes
a pinch of dried oregano

How to cook it

Firstly mix the pork mince with half the onion, the cheese, breadcrumbs, parsley and garlicand fennel.  Season, then mix in the beaten eggs.  With your hands divide the mixture and form into balls (about the size of a golfball).  Flatten them out slightly, then dust with flour and shake off the excess.

Heat half the o;ive oil in a pan.  Add the chopped garlic and the rest of the chopped onion and cook gently until soft, but not coloured.  Add the tomatoes. season and add the oregano.  Cover and cook over a high heat until the tomatoes have reduced down to crfeate a sauce (roughly 10 mins)

Heat the rest of the olive oil in another pan, put in the meatballs and fry until they are golden brown all over.  Add to the pan of sauce, cover, turn down the heat to low and simmer very gently for a further 10-15 minutes.

For other genuine Sicilian receipes take a look at Giorgio Locatelli Made in Sicily a great book if you are genuinly interested in proper Sicilian food.