Instructions
- Place the white bread in a bowl and cover with milk. Let soak for 5–10 minutes until softened.
- In a large mixing bowl, combine ground beef, soaked bread (crumbled), eggs, garlic, parsley, oregano, parmesan, currants, pine nuts, breadcrumbs, salt, allspice, black pepper, and red pepper flakes. Mix gently with your hands until just combined.
- Form the mixture into golf ball-sized meatballs, about 20–22 in total. Avoid overworking the meat to keep them tender.
- Heat olive oil in a large nonstick skillet over medium heat. Cook meatballs in batches for about 2 minutes per side, rolling them to brown all sides. Transfer to a plate or rimmed baking sheet.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced garlic and sauté 30 seconds–1 minute until fragrant.
- Add crushed tomatoes, tomato sauce, and salt. Stir and bring to a simmer.
- Gently add the browned meatballs to the sauce. Cover and simmer over medium-low heat for at least 30 minutes. For best flavor, simmer 1 hour or longer.
- Taste and adjust seasoning with additional salt if needed. Serve with freshly grated parmesan, crusty bread, or pasta.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 40–60 minutes
- Total Time: 1–1.5 hours
- Servings: 6–8
- Difficulty: Medium
Variations & Substitutions
- Swap ground beef for a mix of pork and beef for extra flavor.
- Add a pinch of nutmeg to the meat mixture for a subtle warmth.
- Use golden raisins instead of currants for a sweeter bite.
- For a spicier version, increase crushed red pepper flakes or add a dash of cayenne.
Serving Suggestions
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