These Sicilian Meatballs are uniquely flavored with the tastes and textures of Southern Italy! Marjoram, Currants, Pinenuts, Parmesan bring Sicily home.
Servings 6 Servings
- 2-28 Ounce Peeled Italian Tomatoes Crushed
- 1/4 Cup Extra Virgin Olive Oil
- To Taste Salt
- To Taste Black Pepper
- 4 Slices White Sandwich Bread
- 4 Large Eggs Beaten
- 4 Garlic Cloves Minced
- 1/4 Cup Italian Flat Leaf Parsley Choppped
- 3/4 Teaspoon Dried Marjoram
- 2 Pounds Ground Beef Chuck
- 1/2 Cup Dried Currants
- 1/4 Cup Pine Nuts
- 1/4 Cup Parmigiano-Reggiano Cheese
- 1/4 Cup Dry Bread Crumbs
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.
Calories: 661kcal | Carbohydrates: 22g | Protein: 34g | Fat: 47g | Saturated Fat: 14g | Cholesterol: 219mg | Sodium: 327mg | Potassium: 661mg | Fiber: 1g | Sugar: 9g | Vitamin A: 490IU | Vitamin C: 5.8mg | Calcium: 162mg | Iron: 5.2mg