As I sat down to write this post, to my utter frustration, the words just wouldn’t flow – words I liked, that is. I couldn’t think of any cute meatball stories or anecdotes, or pithy, witty commentary. To be honest, all that kept running through my head was a song that I remembered loving as a child. Don’t you just hate when that happens? You get a tune stuck in your head and you just can’t shake it loose, no matter how hard you try! So, I decided to turn lemons into lemonade and just go with it.
When I was putting this together, I realized that I was really enjoying myself. I actually may create posts like this more often. A day and a half of aggravation turned into a total win-win. I had a bunch of fun and got my meatball post up. And you, dear readers, get some nice pictures, a cute song and a fabulous meatball recipe – all without having to wade through a lot of verbosity.
Frankies Spuntino Meatballs
adapted from Frankies Spuntino Kitchen Companion & Cooking Manual
- 4 thick slices Italian bread, crusts removed
- 1 1/2 pounds ground beef
- 1/2 pound ground veal
- 3 cloves garlic, finely minced
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup grated Pecorino Romano, plus extra for serving
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1 teaspoon kosher salt
- 1/2 teaspoons ground white pepper
- 4 large eggs
- 1/2 cup dried bread crumbs
- 2 quarts Frankies’ Spuntino (and Nonna’s) Tomato Sauce (recipe coming soon) or your favorite marinara sauce
- Preheat oven to 325 F.
- Put bread in a large bowl, and cover it with about 1 cup water. Let it soak for a minute and then drain.the water. Squeeze the excess water out of the bread and tear it into tiny pieces. Put the bread back into the empty bowl and mix in the remaining ingredients, in the order listed, except the tomato sauce. The mixture should be moist, but not too wet. If it is too wet, add a little more breadcrumbs.
- Shape meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for approximately 30 minutes, until cooked through. The meatballs should be firm and juicy. At this point, you can cool meatballs and store them in the fridge for a day or two, until you’re ready to use them. They can also be frozen in an airtight container.
- While meatballs are baking, heat the tomato sauce to a gentle simmer in large, wide, deep skillet or braising pan.
- Plunk the meatballs into the pan of sauce and simmer for a half an hour so they can soak up some sauce. Keep them there until it’s time to eat.
Makes 18-20 meatballs.