• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sicilian Meatballs-II

Category: Main Dish

 Ingredients List

  • 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 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.
Place Meatballs on a rimmed baking sheet and bake in prehated oven for 20 minutes.
Add Meatballs to sauce and simmer for 30 minutes. Serve over cooked pasta or rice.

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