Sicilian Meatballs

makes 16 good size meatballs

Recipe Ingredients

2-28 oz. cans San Marzano tomatoes
2 oz. extra virgin olive oil
Kosher salt and cracked pepper

2 lbs. ground chuckbr> 4 slices day old bread
4 eggs
2 tsp. chopped garlic
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh marjoram
1/2 dried currants
1/4 cup pine nuts
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese


Preheat oven to 425 degrees.

Place tomatoes, olive oil, a pinch of salt and cracked black pepper in a pot over medium heat. Crush the tomatoes while simmering for 15-20 minutes.

Briefly soak bread in cold water; squeeze out excess moisture. Place in a bowl and add eggs, garlic, parsley, marjoram. Beat well. Add meat to the bowl with the currants, pine nuts, bread crumbs, cheese, salt and pepper, and mix until well combined.

Divide meat mixture into 16 equal portions. With moist hands, roll into neat balls and place on a baking sheet lined with parchment paper or coated with non-stick spray. Bake for about 12 minutes, until lightly browned. Reduce oven temperature to 325. Transfer meatballs to a 13X9 baking dish, pour sauce over the top and bake for 15-20 minutes. Serve over warm pasta and sprinkle Parmesan cheese over the top.