Sicilian-Style Meatballs

By mirandavoegeli

Frank Castronovo and Frank Falcinelli say that dried currants and pine nuts make these meatballs distinctly Sicilian.

Ingredients

• Two 28-ounce cans peeled Italian tomatoes, crushed
• 1/4cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4slices of white sandwich bread
• 4large eggs, beaten
• 3garlic cloves, minced
• 1/4cup chopped flat-leaf parsley
• 1teaspoon minced marjoram
• 2pounds ground beef chuck
• 1/2cup dried currants
• 1/4cup pine nuts
• 1/4cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/4cup plain dry bread crumbs
• 2cups vegetable oil, for frying

Details

Servings 12
Cooking time 105mins
Adapted from foodandwine.com

Preparation

Step 1

Pour the tomatoes into a large enameled cast-iron casserole and crush them. Add the olive oil and season with salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 30 minutes.

Meanwhile, in a bowl, soak the bread in water until saturated. Squeeze out the water and transfer the bread to a large bowl. Mash the bread 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 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.

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. Serve in bowls, passing more cheese at the table.