Frank Sinatras Meatballs Recipes

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FRANK SINATRA MEATBALLS



Frank Sinatra meatballs image

I have tried so many meatball recipes, and this one is a real winner. The meatballs are perfect in texture and taste. Frank Sinatras meatballs is Dolly Sinatra(Franks mother) ; she was a great cook and he loved his mamas cooking! Whenever I make this my whole family is ecstatic; we always have a smashing meal.

Provided by irishrutter

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 21

MEATBALLS:
450 g ground beef
300 g ground veal (or pork)
2 cloves garlic minced
2 eggs
100 g freshly grated Romano cheese
6 g chopped Italian flat leaf parsley
salt and ground black pepper to taste
90 g stale Italian bread crumbled
100 ml lukewarm water
olive oil
SAUCE:
80 ml olive oil
1 chopped onion
3 garlic cloves (crushed)
1 can tomatoes (chopped or crushed with a crusher)
1 tbps tomato concentrated purée
1 tsp oregano
Handful chopped basil
Half a glass of red wine
salt and pepper

Steps:

  • MEATBALLS: (makes approx 18-20 meatballs depending on size) Combine the minced beef and veal in a large bowl. Add the crushed garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. Slowly add the water. The mixture should be moist but firm enough to make meatballs. Shape into meatballs. Heat olive oil in a large frying pan. Fry 5-6 meatballs at a time until browned and cooked. Place on a paper towel to drain off excess oil. Serve with spaghetti and Dolly;s marinara sauce. I like to add a few spoons of marinara sauce and sprinkle some pecorino or parmesan cheese on the meatballs; it makes them extra succulent. SAUCE: Heat the oil in a saucepan and cook the onion until tender. Add the garlic for 2 minutes. Stir in the tomatoes, herbs and purée. Simmer for 30 minutes. In the original recipe there is no wine, but I like the extra taste it gives to the sauce. Instead of putting a lid I cover the saucepan with a sheet of parchment paper; I find this trick makes the sauce perfect in texture.

Nutrition Facts : Calories 1705 calories, Fat 121.93927226835 g, Carbohydrate 18.20975 g, Cholesterol 782.24 mg, Fiber 2.29400003910065 g, Protein 128.4264 g, SaturatedFat 48.8676367388138 g, ServingSize 1 1 Recipe (1274g), Sodium 1858.46107457957 mg, Sugar 15.9157499608994 g, TransFat 13.0788954670269 g

FRANK SINATRA MEATBALLS



Frank Sinatra meatballs image

Beef

Provided by Food24

Categories     Beef

Time 50m

Yield 7 servings

Number Of Ingredients 10

2.00 eggs extra-large
125.00 ml water
500.00 ml breadcrumbs white
5.00 ml salt
2.00 ml freshly ground black pepper
1.00 garlic cloves, crushed
500.00 g beef mince
100.00 g pork mince
125.00 ml cheese grated
0.00 olive oil for frying

Steps:

  • Whisk together the eggs and water and add the breadcrumbs, salt, pepper and garlic.Leave to stand for 5 minutes.Add the mince and cheese and mix well with your hands.Leave the mixture to stand for another 5 minutes.Shape into balls and flatten them slightly.Heat a little olive oil and fry the meatballs on both sides until golden brown and done.Sprinkle with lemon juice and parsley.

FRANK SINATRA'S MEATBALLS



Frank Sinatra's Meatballs image

These look like good meatballs! I have to say, though, everything looks good to me with the name Frank Sinatra by it! ;)

Provided by Miss Diggy

Categories     Meat

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 eggs
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves
1/2 cup breadcrumbs
1 1/2 lbs ground beef
1/2 lb ground pork
1 cup grated Italian cheese
olive oil, for browning

Steps:

  • Mix the eggs and water together.
  • Add in the salt, pepper, garlic and bread crumbs into egg mixture and let sit for 5 minutes.
  • Add the last 3 ingredients, and mix well.
  • Shape into balls, and then brown on all sides in olive oil over medium heat.

Nutrition Facts : Calories 664, Fat 43, SaturatedFat 16.1, Cholesterol 380.5, Sodium 1196.1, Carbohydrate 10.8, Fiber 0.7, Sugar 1.2, Protein 54.4

FRANK SINATRA'S TOMATO SPAGHETTI SAUCE



Frank Sinatra's Tomato Spaghetti Sauce image

From Another Taste of Palm Springs. Frank says that this goes well with hot French bread and Italian red wine.

Provided by Oolala

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/4 onion, sliced into very thin crescent wedges
1 (1 lb) can tomatoes, peeled
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon basil
1 pinch oregano
parsley
4 garlic cloves
1 lb spaghetti
parmesan cheese, grated, can use Romano

Steps:

  • In a frying pan heat olive oil; add onion and the garlic. Saute until brown and remove the garlic.
  • Put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute.
  • Slowly pour the tomatoes into the frying pan. Be very careful because the liquid on the oil has a tendency to explode. Let this simmer for about 15 minutes. Add the seasoning, stirring well.
  • In the meantime, put 3 tablespoons of salt into a 4 quart pot of water and bring to a boil. When the sauce is almost ready, put the spaghetti into the boiling water. Stir occasionally and when the spaghetti is almost done, pour in a colander and immediately transfer to a heated platter.
  • Pour the sauce over the the pasta and mix a little with 2 forks. Sprinkle with some chopped parsley and serve. Sprinkle with cheese,if desired, on top.

Nutrition Facts : Calories 340.7, Fat 5.8, SaturatedFat 0.9, Sodium 202, Carbohydrate 61, Fiber 3.5, Sugar 3.5, Protein 10.8

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