Preheat oven to 425ºF.
In a small bowl, place torn up bread and pour milk over it, set aside to soak.
Drizzle a good amount of EVOO into a roasting pan, then pour in the 2 cans of tomatoes and crush them up with your hands or a potato masher. Season with salt and freshly ground black pepper and set aside while you prepare the meatballs.
In a large bowl, combine ground sirloin, garlic, parsley, grated Parmigiano, allspice, red pepper flakes, pine nuts, currants, egg and ricotta, and season with salt and freshly ground black pepper. Squeeze out excess milk from the soaking bread (it should be loose and in small pieces) then add it to the meat mixture and mix everything with your hands to combine.