Anna And Frankie's Meatballs

Recipe Ingredients

1 lb	454g / 16oz	Ground lean beef
1/2 lb	227g / 8oz	Ground veal
1/2 lb	227g / 8oz	Ground pork
2 lbs	908g / 32oz	Eggs (large)
1 cup	146g / 5.1oz	Freshly-grated Pecorino Romano cheese
1 1/2 tablespoons	22ml	Chopped flat-leaf parsley
1/2 tablespoon	7.5ml	Garlic clove - peeled, and minced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	292g / 10oz	Bread crumbs - method follows
4 cups	948ml	Lukewarm water
1 cup	237ml	Extra-virgin olive oil

Recipe Instructions

Bread Crumbs: Unless you make your own bread crumbs, you won't be following Rao's 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.

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, 1 cup at a time, until the mixture is quite moist. Shape the mixture into balls (approximately 2 1/2- to 3-inches in diameter).

Heat oil in a large saute 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.

Lower cooked meatballs into simmering Marinara Sauce (see recipe) and cook for 15 minutes. Serve over pasta or on their own.

Source:
"COOKING LIVE with Sara Moulton - (Show # CL-9605) - from the TV FOOD - NETWORK"

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