"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Meatballs (Anna and Frankies) Recipe

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This recipe for Meatballs (Anna and Frankies), by , is from Family Cookbook 2.0, 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!

Gil and Jeanne Slater


Ingredients for 24 meatballs

1 Lb ground lean beef
˝ Lb ground pork
˝ Lb ground veal
2 large eggs
1 cup freshly grated Pecorino-Romano cheese
1 ˝ Tb chopped flat leaf parsley
˝ small garlic clove peeled and minced
Salt and pepper to taste
2 Cups bread crumbs
Lukewarm water
1 cup olive oil

1) Bread Crumbs – Fine quality Italian bread. Dry for two days. Grate in food processor. Shake and push crumbs through strainer to get even texture. (Take the time to do this, it's important.)
2) Meatballs – Combine beef, veal, pork in a large bowl. Add eggs, cheese, parsley, garlic, bread crumbs, and salt and pepper to taste.
3) Using your hands, blend the ingredients together. Blend bread crumbs into the mix. Slowly add water, 1 cup at a time til the mixture is quite moist. (It will seem like too much water)
4) Use 1/4 cup scoop to form balls.
5) Heat oil in large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom of MB is very brown, turn and cook top half. Remove and drain on paper towels.
6) Place Meatballs into the sauce of choice and cook for about 30 minutes.

Personal Notes:
Personal Notes:
These meatballs are really good. I make about 125 each year for CampCamp and the kids go through them quickly.




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