F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Sicilian-Style Meatballs
© Andrew Purcell

Sicilian-Style Meatballs

  • ACTIVE: 1 HR
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 12
  • MAKE-AHEAD
  • STAFF-FAVORITE

Frank Castronovo and Frank Falcinelli say that dried currants and pine nuts make these meatballs distinctly Sicilian.

  1. Two 28-ounce cans peeled Italian tomatoes, crushed
  2. 1/4 cup extra-virgin olive oil
  3. Kosher salt and freshly ground pepper
  4. 4 slices of white sandwich bread
  5. 4 large eggs, beaten
  6. 3 garlic cloves, minced
  7. 1/4 cup chopped flat-leaf parsley
  8. 1 teaspoon minced marjoram
  9. 2 pounds ground beef chuck
  10. 1/2 cup dried currants
  11. 1/4 cup pine nuts
  12. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  13. 1/4 cup plain dry bread crumbs
  14. 2 cups vegetable oil, for frying
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

These marjoram-inflected meatballs seem to have been created with the Sicilian red variety Nero d' Avola in mind.

You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.