These Sicilian Meatballs are uniquely flavored with the tastes and textures of Southern Italy! Marjoram, Currants, Pinenuts, Parmesan bring Sicily home.
Course Main Course
Cuisine Italian
Keyword Sicilian Meatballs
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6Servings
Calories 661kcal
Author Kathleen
Ingredients
2-28OuncePeeled Italian TomatoesCrushed
1/4CupExtra Virgin Olive Oil
To Taste Salt
To Taste Black Pepper
4SlicesWhite Sandwich Bread
4Large EggsBeaten
4Garlic ClovesMinced
1/4CupItalian Flat Leaf ParsleyChoppped
3/4TeaspoonDried Marjoram
2PoundsGround Beef Chuck
1/2CupDried Currants
1/4CupPine Nuts
1/4CupParmigiano-Reggiano Cheese
1/4CupDry Bread Crumbs
Instructions
Preheat oven to 425 degrees.
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 into 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 breadcrumbs, 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.
Place Meatballs on a rimmed baking sheet and bake in preheated oven for 20 minutes.
Add Meatballs to sauce and simmer for 30 minutes. Serve over cooked pasta or rice.