Side Pannel
Sicilian Meatballs-II
Sicilian Meatballs-II
- Recipe Submitted by Apple Girl on 04/17/2014
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
Directions
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.
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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