Sicilian Style Meatballs
|Canned peeled italian tomatoes||56 Ounce (2 Cans, 28 Ounce Each)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Kosher salt||To Taste|
|White bread slice||4 (Sandwich Bread)|
|Eggs||4 Large, beaten|
|Garlic||3 Clove (15 gm), minced|
|Chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
|Minced marjoram||1 Teaspoon|
|Ground beef chuck||2 Pound|
|Dried currants||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Freshly grated parmigiano reggiano cheese||6 Tablespoon (1/4 Cup Plus More For Serving)|
|Plain dry bread crumbs||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
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.