Anna And Frankies Meatballs Recipes

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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

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.

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.

FRANKIES SPUNTINO RESTAURANT NEW YORK - ITALIAN MEATBALLS



Frankies Spuntino Restaurant New York - Italian Meatballs image

These amazing Italian baked meatballs are from the world famous Frankies Spuntino Restaurant in Brooklyn, New York! Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts. At the restaurant, they come three to an order with plenty of tomato sauce for sopping and a generous grating of Pecorino. I like to keep a bag of these delectable meatballs on hand in my freezer to pop into a pot of my Easy Spaghetti recipe #278033. Wonderful! Enjoy with a nice glass of red wine such as Chianti. Buon appetito!

Provided by BecR2400

Categories     Meatballs

Time 55m

Yield 20 meatballs, 6-8 serving(s)

Number Of Ingredients 11

2 lbs lean ground beef
4 slices bread, torn in chunks (Italian or rustic white bread, about 2 packed cups)
3 garlic cloves, minced
4 large eggs
1/4 cup of grated pecorino romano cheese
1/4 cup golden raisin
1/4 cup pine nuts
1/4 cup finely chopped fresh parsley
15 turns white pepper
1 1/2 teaspoons fine sea salt
about 1/2 cup dried breadcrumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Place the bread in a large bowl, cover with water and let soak until saturated, about 1 minute. Pour off the remaining water, wring out the bread, and tear it into tiny pieces (place back into bowl).
  • To the bread, add all of the ingredients, except for the dried breadcrumbs (which you will add in last, using more or less as necessary).
  • Using your hands, combine all the ingredients together. Form the mixture into golf ball size meatballs.
  • Lay out your meatballs on 2 rimmed baking sheets and bake for 25 minutes in a 325F oven.
  • 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.
  • Serve 3 meatballs per person with a healthy helping of your favorite red tomato sauce (homemade or store bought). Top each portion with a fluffy mountain of grated cheese. Buon appetito!

Nutrition Facts : Calories 417.3, Fat 22.7, SaturatedFat 7.6, Cholesterol 222.3, Sodium 816.1, Carbohydrate 14.9, Fiber 1, Sugar 4.7, Protein 36.8

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