Ingredients

• Ingredients
  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

Directions

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.