Anna and Frankie's Meatballs
This recipe is courtesy of Rao's Restaurant in New York City. My Italian friends were so surprised at how good and authentic these were!
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READY IN: 45mins
YIELD: 12 Meatballs
UNITS: US
INGREDIENTS
Nutrition- 1
- 1⁄2lb ground veal
- 1⁄2lb ground pork
- 2large eggs
- 1cup freshly grated pecorino romano cheese
- 1 1⁄2tablespoons chopped flat leaf parsley
- 1⁄2
- salt and pepper
- 2cups Italian breadcrumbs, method follows
- 2cups lukewarm water
- 1
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DIRECTIONS
- Bread Crumbs: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition.
- Use the finest quality Italian bread you can find.
- Allow it to dry for at least two days.
- Then grate, using a handheld grater or a food processor fitted with a metal blade.
- Shake and push the bread crumbs through a medium strainer to get an even texture.
- Meatballs: Combine beef, veal, and pork in a large bowl.
- Add eggs, cheese, parsley, garlic and salt and pepper to taste.
- Using your hands, blend ingredients together.
- Blend bread crumbs into meat mixture.
- Slowly add water, 1 cup at a time, until the mixture is quite moist.
- Shape the mixture into balls (approximately 2 1/2 to 3-inches in diameter.).
- Heat oil in a large saute pan.
- When oil is very hot but not smoking, fry meatballs in batches.
- When bottom 1/2 of meatball is very brown and slightly crisp, turn and cook top 1/2.
- Remove from heat and drain on paper towels.
- Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes.
- Serve over pasta or on their own.
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