Anna And Frankies Meatballs Recipes

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SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS



Sunday Gravy with Beef or Pork Braciola and Anna and Frankie's Meatballs image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 28

1 pound beef bottom round, cut 1/4-inch thick or 1 pound lean pork, cut 1/4-inch thick pieces
1 garlic clove, peeled
1 tablespoon freshly grated Pecorino Romano
1 tablespoon chopped Italian parsley
Salt and pepper
1 cup olive oil
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 eggs
1 cup freshly grated Pecorino Romano
1 1/2 tablespoons chopped Italian parsley
1/2 garlic clove, minced, optional
Salt and pepper
2 cups bread crumbs
2 cups lukewarm water
1 cup olive oil
1 pound piece lean beef
1 pound piece lean pork
1 pound hot or sweet Italian sausage
1/2 cup olive oil
4 garlic cloves, peeled
3 tablespoons tomato paste
1/4 cup water
3 (35-ounce) cans San Marzano plum tomatoes
Salt and pepper
Beef or pork braciola, recipe above
Meatballs, recipe above

Steps:

  • Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
  • Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
  • 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. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
  • Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
  • In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
  • Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
  • Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
  • Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
  • One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
  • To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.

ANNA AND FRANKIE'S MEATBALLS



Anna and Frankie's Meatballs image

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!

Provided by Grace Lynn

Categories     Veal

Time 45m

Yield 12 Meatballs

Number Of Ingredients 11

1 lb lean ground beef
1/2 lb ground veal
1/2 lb ground pork
2 large eggs
1 cup freshly grated pecorino romano cheese
1 1/2 tablespoons chopped flat leaf parsley
1/2 clove garlic, peeled and minced,i use 1 clove (optional)
salt and pepper
2 cups Italian breadcrumbs, method follows
2 cups lukewarm water
1 cup extra virgin olive oil

Steps:

  • 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.

Nutrition Facts : Calories 398.1, Fat 28.9, SaturatedFat 6.5, Cholesterol 93.3, Sodium 419.1, Carbohydrate 13.8, Fiber 1, Sugar 1.2, Protein 20

ANNA AND FRANKIE'S MEATBALLS



Anna and Frankie's Meatballs image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 meatballs

Number Of Ingredients 11

1 pound ground lean 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 flat-leaf parsley
1/2 small garlic clove, peeled and minced, optional
Salt and pepper, to taste
2 cups bread crumbs, method follows
4 cups lukewarm water
1 cup extra virgin olive oil

Steps:

  • 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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