Frankies Spuntino Restaurant New York - Italian Meatballs
Ready In: 55 mins
Serves: 6-8
Yields: 20 meatballs
Ingredients
- 2 lbs lean ground beef
- 4 slices bread, torn in chunks (Italian or rustic white bread, about 2 packed cups)
- 3 garlic cloves, minced
- 4 large eggs
- 1⁄4 cup of grated pecorino romano cheese
- 1⁄4 cup golden raisin
- 1⁄4 cup pine nuts
- 1⁄4 cup finely chopped fresh parsley
- 15 turns white pepper
- 1 1⁄2 teaspoons fine sea salt
- about 1/2 cup dried breadcrumbs
Directions
- Preheat oven to 350 degrees F.
- Place the bread in a large bowl, cover with water and let soak until saturated, about 1 minute. Pour off the remaining water, wring out the bread, and tear it into tiny pieces (place back into bowl).
- To the bread, add all of the ingredients, except for the dried breadcrumbs (which you will add in last, using more or less as necessary).
- Using your hands, combine all the ingredients together. Form the mixture into golf ball size meatballs.
- Lay out your meatballs on 2 rimmed baking sheets and bake for 25 minutes in a 325F oven.
- At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.
- Serve 3 meatballs per person with a healthy helping of your favorite red tomato sauce (homemade or store bought). Top each portion with a fluffy mountain of grated cheese. Buon appetito!
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