Frankies Meatballs Recipes

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MEATBALLS: THE SPUNTINO WAY



Meatballs: The Spuntino Way image

Provided by Frank Falcinelli

Categories     Beef     Bake     Dinner     Meat     Ground Beef     Peanut Free     Soy Free

Yield Makes 6 servings; 18 to 20 meatballs

Number Of Ingredients 12

4 slices bread (2 packed cups' worth)
2 pounds ground beef
3 cloves garlic, minced
1/4 cup finely chopped flat-leaf parsley
1/4 cup grated Pecorino Romano, plus about 1 cup for serving
1/4 cup raisins
1/4 cup pine nuts
1 1/2 teaspoons fine sea salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs
Tomato Sauce

Steps:

  • 1. Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, and let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
  • 2. Combine the bread with all the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order they are listed. Add the dried bread crumbs last to adjust for wetness: the mixture should be moist wet, not sloppy wet.
  • 3. Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for 25 to 30 minutes. The meatballs will be firm but still juicy and gently yielding when they're cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.)
  • 4. Meanwhile, heat the tomato sauce in a sauté pan large enough to accommodate the meatballs comfortably.
  • 5. Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn't one of those cases where longer is better) so they can soak up some sauce. Keep them there until it's time to eat.
  • 6. Serve the meatballs 3 to a person in a healthy helping of the red sauce, and hit everybody's portion-never the pan-with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be super-extra-delicious) and use it anywhere tomato sauce is called for in this book.

FRANKIE'S MEATBALLS (PASTA SAUCE)



Frankie's Meatballs (Pasta Sauce) image

Make and share this Frankie's Meatballs (Pasta Sauce) recipe from Food.com.

Provided by Sandi From CA

Categories     Sauces

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb ground beef
2 medium eggs
2 ounces breadcrumbs, finely grated
2 ounces pecorino romano cheese, alternatively you can use Parmesan cheese (freshly grated)
1 garlic clove, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons extra virgin olive oil
3 tablespoons finely chopped flat leaf parsley
1 small onion, finely chopped
1 garlic clove, finely chopped
2 1/2 ounces tomato puree
1 lb chopped tomato (usually 1 can)
5 fluid ounces hot water, for the gravy preparation
2 cups hot water
salt, for seasoning
ground pepper, for seasoning
2 sprigs flat leaf parsley, finely chopped

Steps:

  • Mix the eggs and meat thoroughly to evenly distribute. Add the Pecorino Romano cheese, breadcrumbs, chopped parsley, garlic, salt and pepper.
  • Mix thoroughly together by hand in order to combine all the ingredients.
  • Then, start making your balls. Remember to compress the ball with your hands so they are very compact and will not crack. This is important because a ball with any cracks, or not compact enough, may break during the shallow frying stage.
  • Now, heat the olive oil in a large frying pan and fry the meatballs over medium heat until golden brown. If the meatballs stick to the bottom of the pan, you may use a non-stick frying pan or you can fry the meatballs two at a time and keep rolling then in the hot oil.
  • Place the meatballs on a new clean plate or a tray.
  • Do not discard the olive oil but filter it into a small bowl in order to remove the residue created when frying the meatballs. Return filtered oil to the pan, heat, and add the chopped onion and garlic. Sweat off for about 2 minutes.
  • Add the tomato puree and cook on medium heat for about 3 minutes, stirring constantly.
  • Add 150 ml (5 fl oz or 5/8 cup) of hot water to the frying pan and cook for one minute, stirring. The gravy is done, so remove the pan from the heat and set aside.
  • In a large saucepan (a casserole would do the job), add the chopped tomatoes and cook on medium heat for 5 minutes.
  • Then, add the gravy (tomato puree mixture) from the frying pan. Add the reserved browned meatballs. Cover with hot water. In my case, I used a very large saucepan so to cover the meatballs, I needed 2 ½ cups of water. A slightly smaller saucepan would probably require less water, I would say 1 2/3 cups.
  • Add the chopped parsley, a pinch each of salt and pepper. Mix thoroughly, but carefully, with a wooden spoon, so as to not break the meatballs. Now, cook on medium heat for about 15 minutes.
  • Cover (leaving one side of the lid slightly open) and simmer for about 2 ½ hours, stirring every 20 minutes to prevent sticking on bottom of the pan. Also, when doing that, turn the meatballs so the part that was face up will get the next 20 minutes cooking facing the bottom and keep going like that until the end. After 1 ½ hours simmering, check for seasoning; usually you need to add some salt.
  • Serve the meatballs over al dente pasta and use the red sauce from the pan to coat the pasta. Finally, sprinkle with freshly grated Pecorino Romano cheese (alternatively Parmesan cheese).

Nutrition Facts : Calories 544.9, Fat 37.6, SaturatedFat 11.9, Cholesterol 184.9, Sodium 686.9, Carbohydrate 19.6, Fiber 2.8, Sugar 5.8, Protein 31.9

FRANKIE'S MEATBALLS



Frankie's Meatballs image

This recipe for Frankie's Meatballs comes from "Rao's Cookbook," by Frank Pellegrino. Rao's is one of Michael Kors' favorite restaurants in Manhattan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 14 to 18 meatballs

Number Of Ingredients 12

1 pound lean ground beef
1 pound ground pork
1 1/2 cloves garlic
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped fresh Italian parsley
Coarse salt and freshly ground pepper
2 cups plain dry bread crumbs
2 cups water, room temperature
1 cup olive oil
Cooked Pasta, (optional)
Rao's Marinara Sauce

Steps:

  • In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.
  • Shape mixture into 2 1/2-to-3-inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately.
  • Meanwhile, bring marinara sauce to a boil in a large nonreactive saucepan. Reduce heat to a simmer and add meatball. Let meatballs cook in sauce about 20 minutes; serve immediately with pasta, if desired.

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.

FRANKIE'S MEATBALLS (FROM THE FAMOUS RAO'S RESTAURANT IN NYC)



Frankie's Meatballs (From the Famous Rao's Restaurant in Nyc) image

Make and share this Frankie's Meatballs (From the Famous Rao's Restaurant in Nyc) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Veal

Time 20m

Yield 14-18 meatballs

Number Of Ingredients 12

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 fresh Italian parsley
1/2-1 small garlic clove, minced
salt and pepper
2 cups plain breadcrumbs
2 cups water
1 cup olive oil
1 garlic clove, lightly smashed

Steps:

  • 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. Sauté 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.

FRANKIES' MEATBALLS RECIPE | COOK THE BOOK



Frankies' Meatballs Recipe | Cook the Book image

When eating at Frank Falcinelli and Frank Castronovo's Frankies Spuntino, not ordering the meatballs is really a crime. They're perfectly textured, and flavorful with raisins and pine nuts.

Provided by Caroline Russock

Categories     Dinner     Entree

Time 1h15m

Yield 7

Number Of Ingredients 11

4 slices bread (2 packed cups' worth)
2 pounds ground beef
3 cloves garlic, minced
1/4 cup finely chopped flat-leaf parsley
1/4 cup grated Pecorino Romano, plus about 1 cup for serving
1/4 cup raisins
1/4 cup pine nuts
1 1/2 teaspoons fine sea salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs

Steps:

  • Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, an let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
  • Combine the bread with all of the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order that they are listed. Add the dried bread crumbs last to adjust for wetness; the mixture should be moist wet, not sloppy wet.
  • Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for 25 to 30 minutes. The meatballs will be firm but still juicy and gently yielding when they're cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.)
  • Meanwhile, heat the tomato sauce in a sauté pan large enough to accommodate the meatballs comfortably.
  • Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn't one of those cases where longer is better) so they can soak up some of the sauce. Keep them there until it's time to eat.
  • Serve the meatballs 3 to a person in a healthy helping of red sauce, and hit everybody's portion-never the pan-with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be extra-super-delicious) and use it anywhere tomato sauce is called for in this book.

Nutrition Facts : Calories 579 kcal, Carbohydrate 21 g, Cholesterol 236 mg, Fiber 1 g, Protein 47 g, SaturatedFat 12 g, Sodium 1007 mg, Sugar 5 g, Fat 33 g, ServingSize 18 to 20 meatballs, UnsaturatedFat 0 g

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.

FRANKIES MEATBALLS



FRANKIES MEATBALLS image

Categories     Pork

Number Of Ingredients 14

Two 28-ounce cans peeled Italian tomatoes, crushed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 slices of white sandwich bread
4 large eggs, beaten
3 garlic cloves, minced
1/4 cup chopped flat-leaf parsley
1 teaspoon minced marjoram
2 pounds ground beef chuck
1/2 cup dried currants
1/4 cup pine nuts
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/4 cup plain dry bread crumbs
2 cups vegetable oil, for frying

Steps:

  • Pour the tomatoes into a large enameled cast-iron casserole and crush them. Add the olive oil and season with salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 30 minutes. Meanwhile, in a bowl, soak the bread in water until saturated. Squeeze out the water and transfer the bread to a large bowl. Mash the bread to a paste and stir in the eggs, garlic, parsley, marjoram, 1 tablespoon of salt and 1/2 teaspoon of pepper. Mash until smooth. Add the chuck, currants, pine nuts and cheese and mix until combined. Add the bread crumbs, 1 tablespoon at a time, and knead until the mixture is firm enough to roll. Form the mixture into 36 meatballs (about 3 tablespoons each), tucking in the currants and pine nuts. In a large, nonstick skillet, heat the vegetable oil until shimmering. Add the meatballs in 2 batches and fry over moderate heat, turning, until browned and cooked through, about 12 minutes per batch. Using a slotted spoon, transfer the meatballs to a plate. Add the meatballs to the sauce and simmer for 30 minutes. Serve in bowls, passing more cheese at the table.

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FRANKIE VALLI’S SECRET MEATBALL RECIPE - CHEF JAMIE
Ingredients. A “whole-lotta” fresh breadcrumbs (about 11⁄2 cups) About 1 cup milk (warm) 1 lb. ground beef; 1⁄2 lb. ground pork or veal ; 1⁄2 cup freshly grated Parmesan cheese
From chefjamie.com


FRANKIE’S MEATBALLS FROM PIZZERIA SOPHIA - LUXURY GUIDE USA
2020-09-01 2 oz kosher salt. Method: Mix all ingredients thoroughly in a large bowl. Separate and roll 3 oz meatballs from the mixture. Pan-fry meatballs until crispy on the outside. Optional: Add to marinara sauce (or gravy as I call it). 15065 S. State Road 7, Bay 400, Delray Beach; 561.359.2606; pizzeriasophia.com. Recipes, Sweet.
From luxuryguideusa.com


FRANKIES' MEATBALLS RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Frankies' Meatballs Recipe. See original recipe at: chow.com. kept by Mike_Viola recipe by Chow. print. Ingredients: 4 slices plain white bread, torn into large pieces (about 2 packed …
From keeprecipes.com


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