When I want to make meatballs, once again, I turn to Frankie’s Spuntino amazing Italian recipe book. Their meatballs are the bomb. I use The Spuntino Way to make mine.
Ingredients:
- 4 slices of bread
- 2 pounds of ground beef
- 3 cloves of garlic, minced
- 1/4 cup fresh chopped flat leaf Italian Parsley
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1 1/2 tea spoons of fine sea salt
- 15 turns of white pepper (about a half a teaspoon)
- 4 large eggs
- 1/2 cup fried bread crumbs
Preheat the oven to 325. Soak the bread in water for a minute, then pour the water off and wring out the bread, tearing it into tiny pieces.
Combine the bread and all the ingredients, making sure to add the bread crumbs last to adjust for wetness. Also, add the ingredients in order as listed. After mixing it, shape the mixture into handball size balls and arrange them on a lined cookie sheet with plenty of room. Bake for 25 to 30 minutes. The meatballs will be firm but juicy and gently yielding when pressed.
At this point you can cool them and hold them in the fridge or freezer, or you can drop them into the tomato sauce and saute them for about 30 minutes before serving. (Not more than that or they will dry out.)
I always eat the left over little one as a taste test, and Oh My! They are delicious!
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