Cook the Book: Frankies’ Meatballs
From Recipes “They are by far the best meatballs I’ve ever had in a restaurant, and possibly my life.” [Photograph: Caroline Russock] When eating at Frank Falcinelli and Frank Castronovo’s Frankies Spuntino , not ordering the meatballs is really a crime. They are by far the best meatballs I’ve ever had in a restaurant, and possibly my life. Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts . They come three to an order with plenty of tomato sauce for sopping and a generous grating of Percorino. It was one of the recipes that I was just dying to try when I got my copy of The Frankies Spuntino Kitchen Companion & Cooking Manual . Watch the Franks Make-a the Meatballs After watching this, I set about making mine at home. It’s a dead simple process, basically mixing all of the ingredients together, making sure to add the dried bread crumbs at the end which keeps the texture just right. The meatballs are shaped and baked until cooked …
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Tags: bread, cheese, cooking, cooking-manual, egg, grating, kitchen, kitchen-companion, meatballs, pecorino-romano, pine, recipes
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