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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

FRANKIE's MEATBALLS Recipe

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This recipe for FRANKIE's MEATBALLS is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
1/2 lb ground veal
1/2 lb ground pork
2 large eggs
1 C freshly grated Pecorino Romano cheese
1-1/2 T chopped fresh Italian parsley
1/2 to 1 small garlic clove, minced
Salt and pepper to taste
2 C plain bread crumbs
2 C water
1 C olive oil
1 clove garlic, lightly smashed
Directions:
Directions:
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 C 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 min more. Remove the meatballs from the heat and drain them on paper towels.
Number Of Servings:
Number Of Servings:
14-18 (2-1/2 to 3 inch) meatballs.
Personal Notes:
Personal Notes:
Served at Giacinta's Wedding Rehearsal Dinner. 14-18 ( 2-1/2 to 3 inch) meatballs; to be served with Beef and Pork Braeciola (10 rolls) ; with Sunday Gravy and pasta.... 1 lb pasta shells, or 1 lb rigatoni pasta or

 

 

 

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