1 hr 30 mins
Rachael Ray's Big Orange Book
My Private Note
Units: US | Metric
- 6 slices white bread, torn into pieces
- 1 cup milk
- 2 tablespoons extra virgin olive oil
- 1 (28 ounce) can san marzano tomatoes
- 1 (15 ounce) can san marzano tomatoes
- 2 1/2 lbs ground sirloin
- 6 garlic cloves, minced
- finely chopped fresh flat leaf parsley (a generous handful)
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground allspice
- 1 cup grated parmigiano-reggiano cheese
- 1/3 cup pine nuts, toasted and chopped
- 1/4 cup currants
- 1 egg, lightly beaten
- 1 loaf ciabatta
- 1 cup fresh ricotta cheese
- 1/4 cup fresh basil leaf, shredded
- 1Preheat oven to 425°.
- 2Place the torn bread in a small bowl and pour the milk over it; set aside to soak.
- 3Place a roasting pan on the counter; add a healthy drizzle of oil, about 1 tablespoon.
- 4Add the canned tomatoes to the pan and crush with a potato masher or a wooden spoon.
- 5Season the tomatoes liberally with salt and pepper.
- 6In a large bowl, using your hands, combine the ground sirloin, the remaining tablespoon oil, the garlic, parsley, oregano, red pepper flakes, allspice, Parmigiano-Reggiano, pine nuts, currants, egg, and salt and pepper.
- 7Squeeze out the excess milk from the soaking bread (it should be loose and in small pieces), then add it to the meat mixture; discard the milk.
- 8Form the meatball mixture into 12 baseball-size balls, each about 3 inches in diameter, and place them in the roasting pan, nestling them into the tomatoes.
- 9Roast until the meatballs are brown and cooked through, about 30 minutes.
- 10Place the ciabatta, unwrapped, in the oven to heat when the meatballs are just about done.
- 11Tear the warm, crusty bread into large pieces.
- 12Remove the meatballs from the oven and arrange the torn pieces of bread in and around the meatballs and sauce.
- 13Stir the ricotta cheese together with the basil, season with salt and pepper, and pass at the table.
- 14Complement each serving of 2 large meatballs with 2-3 tablespoons of cool ricotta spooned along side.
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Nutritional Facts for Sicilian Meatballs
Serving Size: 1 (543 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 711.6
- Calories from Fat 368
- Total Fat 40.9 g
- Saturated Fat 15.7 g
- Cholesterol 190.0 mg
- Sodium 836.9 mg
- Total Carbohydrate 31.2 g
- Dietary Fiber 3.5 g
- Sugars 10.5 g
- Protein 54.8 g
The following items or measurements are not included: