Sicilian Meatballs

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°.
  • Place the torn bread in a small bowl and pour the milk over it; set aside to soak.
  • Place a roasting pan on the counter; add a healthy drizzle of oil, about 1 tablespoon.
  • Add the canned tomatoes to the pan and crush with a potato masher or a wooden spoon.
  • Season the tomatoes liberally with salt and pepper.
  • In 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.
  • Squeeze 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.
  • Form 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.
  • Roast until the meatballs are brown and cooked through, about 30 minutes.
  • Place the ciabatta, unwrapped, in the oven to heat when the meatballs are just about done.
  • Tear the warm, crusty bread into large pieces.
  • Remove the meatballs from the oven and arrange the torn pieces of bread in and around the meatballs and sauce.
  • Stir the ricotta cheese together with the basil, season with salt and pepper, and pass at the table.
  • Complement each serving of 2 large meatballs with 2-3 tablespoons of cool ricotta spooned along side.
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