Anna and Frankie's Meatballs

Recipe by Grace Lynn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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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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