Meatballs: Annie & Frankie's Meatballs
Source of Recipe
Rao's Restaurant
List of Ingredients
1 pound lean ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup fresh grated Romano cheese
1 1/2 tablespoons chopped flat leaf parsley
1/2 small clov garlic, peeled and minced
salt and pepper to taste
2 cups bread crumbs
4 cups lukewarm water
1 cup extra virgin olive oil
Recipe
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. Yield: 12 meatballs
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