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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 14 to 18 meatballs
2114_recipe_meatball.jpg
Ingredients
Ingredient Checklist
1 pound lean ground beef
1 pound ground pork
1 1/2 cloves garlic
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped fresh Italian parsley
Coarse salt and freshly ground pepper
2 cups plain dry bread crumbs
2 cups water, room temperature
1 cup olive oil
Cooked Pasta, (optional)
Rao’s Marinara Sauce
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 14 to 18 meatballs
2114_recipe_meatball.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 14 to 18 meatballs
Recipe Summary
Yield: Makes 14 to 18 meatballs
Yield: Makes 14 to 18 meatballs
Makes 14 to 18 meatballs
2114_recipe_meatball.jpg
2114_recipe_meatball.jpg
Ingredients
Ingredients
- 1 pound lean ground beef
- 1 pound ground pork
- 1 1/2 cloves garlic
- 2 large eggs
- 1 cup freshly grated Pecorino Romano cheese
- 1 1/2 tablespoons chopped fresh Italian parsley
- Coarse salt and freshly ground pepper
- 2 cups plain dry bread crumbs
- 2 cups water, room temperature
- 1 cup olive oil
- Cooked Pasta, (optional)
- Rao’s Marinara Sauce
Directions
In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.
Shape mixture into 2 1/2-to-3-inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately.
Meanwhile, bring marinara sauce to a boil in a large nonreactive saucepan. Reduce heat to a simmer and add meatball. Let meatballs cook in sauce about 20 minutes; serve immediately with pasta, if desired.
Reviews (5)
Add Rating & Review
18 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
1
1 star values:
0
Reviews (5)
Add Rating & Review
18 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
1
1 star values:
0
Add Rating & Review
18 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
1
1 star values:
0
18 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
1
1 star values:
0
18 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
1
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 5
- 3 star values:
- 7
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
01/09/2012
Perfect recipe! 2 cups of water is the right amount of water. Mix the meat thoroughly alternating breadcrumb and water. I bake the meatballs @ 400 for 25 minutes then add to the sauce. I have been making this meatball now for 3 or 4 years and they are the best. Subtle flavor in the meat and it picks up the flavors of the sauce.
Martha Stewart Member
Rating: Unrated
10/06/2009
2 cups of water is 2 too much. Fix the recipe
Martha Stewart Member
Rating: Unrated
12/04/2007
Really easy, really good. My 10-year-old son made them!
Martha Stewart Member
Rating: Unrated
11/23/2007
The yummiest meatballs I've ever eaten. I multiply the recipe and freeze some after I cook them so I can just defrost and have a gourmet meal in a flash!
Martha Stewart Member
Rating: Unrated
11/04/2007
The meatballs are good hot or cold, great for breakfast on the morning after :) You can't have too much of a good thing ;)
Martha Stewart Member
Rating: Unrated
01/09/2012
Perfect recipe! 2 cups of water is the right amount of water. Mix the meat thoroughly alternating breadcrumb and water. I bake the meatballs @ 400 for 25 minutes then add to the sauce. I have been making this meatball now for 3 or 4 years and they are the best. Subtle flavor in the meat and it picks up the flavors of the sauce.
Rating: Unrated
Rating: Unrated
10/06/2009
2 cups of water is 2 too much. Fix the recipe
Rating: Unrated
12/04/2007
Really easy, really good. My 10-year-old son made them!
Rating: Unrated
11/23/2007
The yummiest meatballs I've ever eaten. I multiply the recipe and freeze some after I cook them so I can just defrost and have a gourmet meal in a flash!
Rating: Unrated
11/04/2007
The meatballs are good hot or cold, great for breakfast on the morning after :) You can't have too much of a good thing ;)
All Reviews for Frankie’s Meatballs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Frankie’s Meatballs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
