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Sicilian Style Meatballs

Ingredients
  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)
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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Beef

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