- Two 28-ounce cans peeled Italian tomatoes, crushed
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 slices of white sandwich bread
- 4 large eggs, beaten
- 3 garlic cloves, minced
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon minced marjoram
- 2 pounds ground beef chuck
- 1/2 cup dried currants
- 1/4 cup pine nuts
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4 cup plain dry bread crumbs
- 2 cups vegetable oil, for frying
- 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.
- In a large, nonstick skillet, heat the vegetable oil until shimmering. Add the meatballs in 2 batches and fry over moderate heat, turning, until browned and cooked through, about 12 minutes per batch. Using a slotted spoon, transfer the meatballs to a plate. Add the meatballs to the sauce and simmer for 30 minutes. Serve in bowls, passing more cheese at the table.
These marjoram-inflected meatballs seem to have been created with the Sicilian red variety Nero d' Avola in mind.