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1
Preheat oven to 425u00b0.
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2
Place the torn bread in a small bowl and pour the milk over it; set aside to soak.
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3
Place a roasting pan on the counter; add a healthy drizzle of oil, about 1 tablespoon.
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4
Add the canned tomatoes to the pan and crush with a potato masher or a wooden spoon.
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5
Season the tomatoes liberally with salt and pepper.
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6
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.
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7
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.
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8
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.
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9
Roast until the meatballs are brown and cooked through, about 30 minutes.
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10
Place the ciabatta, unwrapped, in the oven to heat when the meatballs are just about done.
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11
Tear the warm, crusty bread into large pieces.
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12
Remove the meatballs from the oven and arrange the torn pieces of bread in and around the meatballs and sauce.
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13
Stir the ricotta cheese together with the basil, season with salt and pepper, and pass at the table.
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14
Complement each serving of 2 large meatballs with 2-3 tablespoons of cool ricotta spooned along side.
