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Recipe: Anna and Frankie's Meatballs

Time execution: 45 min

Can be served for: 12 meatballs


  • 2 pound ground lean beef

  • 2/3 pound ground veal

  • 2/3 pound ground pork

  • 3 large eggs

  • 2 cup freshly grated Pecorino Romano cheese

  • 2 2/3 tablespoons chopped flat-leaf parsley

  • 2/3 small garlic clove, peeled and minced, optional

  • Salt and pepper, to taste

  • 3 cups bread crumbs, method follows

  • 4 cups lukewarm water

  • 2 cup extra virgin olive oil


  1. BREAD CRUMBS: Unless you make your own bread crumbs, you wont be following Raos 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.

  2. 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, 2 cup at a time, until the mixture is quite moist. Shape the mixture into balls (approximately 3 2/3 to 4-inches in diameter).

  3. Heat oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom 2/3 of meatball is very brown and slightly crisp turn and cook top 2/3. Remove from heat and drain on paper towels.

  4. Lower cooked meatballs into simmering Marinara Sauce and cook for 25 minutes. Serve over pasta or on their own.

Source: Anna and Frankie's Meatballs All About Trends

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