SICILLIAN MEATBALLS

SICILIAN MEATBALLS

• 1 1/2 cups panko breadcrumbs (soaked in milk)
• 3/4 pound sweet Italian fennel sausage (removed from casing)
• 3/4 pound ground beef
• 3 large eggs (beaten)
• 1/2 cup parsley (chopped)
• 1/2 cup marjoram (chopped)
• 3 cloves garlic (minced)
• 3/4 cup Pecorino Romano cheese (grated, plus more to serve)
• 1/4 cup pine nuts
• 1/2 cup currants
• 1/4 cup extra-virgin olive oil
• 1 recipe Basic Tomato Sauce
• kosher salt and freshly ground black pepper (to taste)

directions

In a shallow bowl, soak the breadcrumbs in milk to cover for a minute or two. Drain the breadcrumbs and squeeze with your fingers to press out excess moisture. In a large bowl, combine the soaked breadcrumbs, sausage, beef, eggs, parsley, marjoram, garlic, pecorino, pine nuts, currants, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 15 to 20 meatballs, each smaller than a tennis ball but larger than a golf ball, about 2 ounces each. In a large, high-sided sauté pan, add the tomato sauce and bring to a simmer. Add the meatballs to the sauce and bring to a simmer. Cook the meatballs over medium-low heat for 30 minutes. Serve with more grated Pecorino Romano cheese on top

BASIC TOMATO SAUCE

• 1/4 cup extra-virgin olive oil
• 1 Spanish onion (1/4-inch dice)
• 4 cloves garlic (thinly sliced)
• 3 tablespoons chopped fresh thyme leaves (or 1 tablespoon dried thyme)
• 1/2 medium carrot (finely grated)
• 2 cans peeled whole tomatoes (28 ounces each, crushed by hand, juices reserved)
• salt and freshly ground black pepper to taste

Add olive oil to a medium saucepan and place over medium heat. Once hot, add the onion and garlic, and season with salt and pepper. Sauté until translucent and slightly caramelized, about 8 to 10 minutes. Add the thyme and carrot, and sauté for 5 more minutes. Add the tomatoes and bring to a boil, stirring often. Lower the heat to a simmer. Cook for 30 minutes. Season with salt and pepper to taste. Tip: Refrigerate the sauce in an airtight container for 1 week or freeze for up to 6 months.