Sicilian Style Meatballs Recipe
Ingredients
| Two 28-ounce cans peeled Italian tomatoes | ||
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Kosher salt and freshly ground pepper | ||
| 4 slices of white sandwich bread | ||
| Eggs | 4 Large, beaten | |
| Garlic | 3 Clove (5gm), minced | |
| 1/4 cup chopped flat-leaf parsley | ||
| Marjoram | 1 Teaspoon, minced | |
| 2 pounds ground beef chuck | ||
| Currants | 1/2 Cup (16 tbs), dried | |
| Pine nuts | 1/4 Cup (16 tbs) | |
| 1/4 cup freshly grated | ||
| Parmigiano-Reggiano cheese,plus more for serving | ||
| Plain bread crumbs | 1/4 Cup (16 tbs) | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
1. Pour the tomatoes and their juices into a large enameled cast-iron casserole and crush them. Add the oil and season with salt and pepper. Bring to a boil over moderately high heat. Reduce the heat to low and gently simmer for 30 minutes.
2. Meanwhile, in a bowl, soak the bread in water until saturated. Squeeze out the water: transfer the bread to a large bowl. Mash to a paste and stir in the eggs, garlic, parsley, marjoram, 1 tablespoon of salt and 1/2 teaspoon of pepper. Mash until smooth. Add the chuck, currants, pine nuts and the 1/4 cup of cheese and mix until combined. Add the bread crumbs 1 tablespoon at a time and knead until the mixture is firm enough to roll. Form the mixture into 36 meatballs (about 3 tablespoons each), tucking in the currants and pine nuts.
3. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the meatballs in 2 batches and fry over moderate heat, turning, until browned and cooked through, about 12 minutes per batch. Using a slotted spoon, transfer the meatballs to a plate. Add the meatballs to the sauce and simmer for 30 minutes.
2. Meanwhile, in a bowl, soak the bread in water until saturated. Squeeze out the water: transfer the bread to a large bowl. Mash to a paste and stir in the eggs, garlic, parsley, marjoram, 1 tablespoon of salt and 1/2 teaspoon of pepper. Mash until smooth. Add the chuck, currants, pine nuts and the 1/4 cup of cheese and mix until combined. Add the bread crumbs 1 tablespoon at a time and knead until the mixture is firm enough to roll. Form the mixture into 36 meatballs (about 3 tablespoons each), tucking in the currants and pine nuts.
3. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the meatballs in 2 batches and fry over moderate heat, turning, until browned and cooked through, about 12 minutes per batch. Using a slotted spoon, transfer the meatballs to a plate. Add the meatballs to the sauce and simmer for 30 minutes.
Chef
