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Frankie's Meatballs




Source of Recipe


Frank Pellegrino "Rao's: Recipes From The Neighborhood."


Recipe Introduction


Makes 14 to 18 (2 1/2 to 3-inch) meatballs.

This recipe is the same one my aunt Anna would use for the restaurant. She inherited the recipe from her mother, my grandmother Paolina. Everyone in my family makes the meatballs the same way. Instead of buying separate ground beef, veal, and pork, try using 2 pounds of meat loaf mix from the supermarket.


List of Ingredients




1 pound lean ground beef
• 1/2 pound ground veal
• 1/2 pound ground pork
• 2 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1 1/2 tablespoons chopped fresh Italian parsley
• 1/2 to 1 small garlic clove, minced
• Salt and pepper to taste
• 2 cups plain bread crumbs
• 2 cups water
• 1 cup olive oil
• 1 clove garlic, lightly smashed

Recipe



With your hands, combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, minced garlic, and salt and pepper to taste and blend the ingredients together. Add the bread crumbs and blend into the meat mixture. Slowly add the water, 1 cup at a time, until the mixture is moist. Shape the meat mixture into 2 1/2 to 3-inch balls. Heat the oil in a large skillet. Saute the whole garlic until lightly brown to flavor the oil, about 1 to 2 minutes. Remove the garlic with a slotted spoon and discard. Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more. Remove the meatballs from the heat and drain them on paper towels.