Frankies Meatballs

• Two 28-ounce cans peeled Italian tomatoes, crushed
• 1/4tup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4tlices of white sandwich bread
• 4targe eggs, beaten
• 3tarlic cloves, minced
• 1/4tup chopped flat-leaf parsley
• 1teaspoon minced marjoram
• 2tounds ground beef chuck
• 1/2tup dried currants
• 1/4tup pine nuts
• 1/4tup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/4tup plain dry bread crumbs
• 2tups vegetable oil, for frying

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.

italian tomatoes, extravirgin olive oil, kosher salt, white sandwich bread, eggs, garlic, flatleaf parsley, marjoram, ground beef chuck, currants, nuts, cheese, bread crumbs, vegetable oil

Taken from www.epicurious.com/recipes/member/views/frankies-meatballs-50058139 (may not work)