I make these meatballs often and they are simply the best. This is “Anna and Frankie’s Meatballs” (and Marinara Sauce) from Rao’s Cookbook!
Each and every time I make them, they are a huge hit, all around!
I, personally, love them because I can make 2 batches, put 1/2 in ziplock bags and FREEZE THEM for a busy, winter night, like TONIGHT!
It’s like having money in the bank for a rainy day!
I pulled them out of the freezer and popped them into the fridge this morning. This evening, I walked in the door with the kids at 5 PM, heated them up in a pot on the stove, made some spaghetti and dinner was ON the TABLE in 20 minutes.
You’ve GOT to love the concept and the recipe because your family will love the taste and YOU will love the time you saved putting a very satisfying meal on the table.
Trust me when I tell you this: you will actually enjoy this meal with your family MORE because you will have the time to spend with them since you didn’t spend it cooking!
I hope you enjoy them as much as my family does!
Anna and Frankie’s Meatballs
-Makes 28-
1 lb ground lean beef
1/2 lb. ground veal
1/2 lb. ground pork
2 large eggs
1 c. Pecorino Romano cheese, grated
1 1/2 tablespoons chopped Italian parsley
2 small garlic gloves, minced
2 cups Seasoned Italian Breadcrumbs
2 cups lukewarm water
salt and pepper, to taste
Marinara Sauce (if you don’t have homemade, Rao’s jarred Marinar is exceptionally good).
1. Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt and pepper to taste. Using your hands, bledn ingredients together. Blend Bread Crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist.
2. Shape meat mixture into balls (about 2 1/2-3 inches).
3. Heat oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels.
4. Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes. Serve over pasta or on their own.
Serve on top of pasta and top with Marinara Sauce and dinner is done!
Marinara Sauce
-approximately 7 cups-
2 28-ounce cans imported Italian plum tomatoes with basil (preferably those labeled “San Marzano”)
1/4 cup fine-quality olive oil
2 ounces fatback or salt pork, optional
3 tablespoons minced onion
2 garlic cloves, peeled and minced
Salt to taste
6 leaves fresh basil, torn, optional
Pinch dried oregano
Pepper to taste
1. Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside.
2. Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback.
3. Then add onion. Saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and sauté for 30 seconds or until just softened. Stir in tomatoes, reserved juice and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combines and sauce is slightly thickened. (If you prefer a thicker sauce, cook for an additional 15 minutes.)
4. Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.
Enjoy!
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