MEATBALLS: THE SPUNTINO WAY
Provided by Frank Falcinelli
Categories Beef Bake Dinner Meat Ground Beef Peanut Free Soy Free
Yield Makes 6 servings; 18 to 20 meatballs
Number Of Ingredients 12
Steps:
- 1. Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, and let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
- 2. Combine the bread with all the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order they are listed. Add the dried bread crumbs last to adjust for wetness: the mixture should be moist wet, not sloppy wet.
- 3. Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for 25 to 30 minutes. The meatballs will be firm but still juicy and gently yielding when they're cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.)
- 4. Meanwhile, heat the tomato sauce in a sauté pan large enough to accommodate the meatballs comfortably.
- 5. Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn't one of those cases where longer is better) so they can soak up some sauce. Keep them there until it's time to eat.
- 6. Serve the meatballs 3 to a person in a healthy helping of the red sauce, and hit everybody's portion-never the pan-with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be super-extra-delicious) and use it anywhere tomato sauce is called for in this book.
SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS
Provided by Food Network
Categories appetizer
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
- Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
- 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. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
- Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
- In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
- Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
- Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
- Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
- One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
- To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.
FAVORITE QUICK & EASY SPAGHETTI AND MEATBALLS
I've been enjoying spaghetti all my life! Been to Italy, and have tried numerous versions all around the globe including this one which remains my all-time favorite (perfected over the years by yours truly!). Hope you enjoy, too. Notes: I like to keep a bag of meatballs (see my Frankies Spuntino New York - Italian Meatballs recipe #452689) on hand in the freezer, for ease of prep. You can use your favorite fresh or frozen prepared meatballs, -or- crumbled & browned ground beef is also fine. Just add a tossed green salad and garlic bread (see recipe #109257), and a nice bottle of red wine to round out the meal. Salut! Tip: I use a jar of Classico Italian Sausage & Peppers Pasta Sauce, and whole wheat spaghetti noodles (De Cecco), but your favorite pasta sauce and regular spaghetti noodles is fine.
Provided by BecR2400
Categories Spaghetti
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large sauce pan over medium heat. Add the bell peppers, and saute them in the oil until slightly softened (5 to 10 minutes).
- Add spaghetti sauce, diced tomatoes, red wine, the oregano, basil and garlic. Partially cover pot; bring to a boil over medium-high heat, stirring often.
- Reduce heat, partially cover pot and simmer sauce for 20 minutes, stirring occasionally.
- Meanwhile in a separate pot, boil water and prepare noodles al dente; drain.
- Add fresh or frozen meatballs (or browned ground beef) to sauce; cook an additional 10-15 minutes, until hot and bubbly.
- In individual bowls, ladle sauce over hot noodles.
- Serve with grated Parmesan cheese and snipped fresh herbs (such as basil, parsley or oregano) at the table, as desired.
- Great served with a tossed green salad & Mom's Onion Parmesan Bread recipe #109257, and a nice bottle of red wine!
- Salut!
MEATBALLS TONY'S WAY
Pine nuts and raisins gives these classic meatballs from "The Frankies Spuntino Kitchen Companion and Cooking Manual," by chefs Frank Falcinelli and Frank Castronovo, an added boost of texture and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 18 to 20 meatballs
Number Of Ingredients 14
Steps:
- Place bread in a medium bowl; add enough water to moisten and let stand for 1 minute. Drain and squeeze liquid from bread; tear or crumble bread into small pieces and transfer to a large bowl, along with ground beef, garlic, parsley, cheese, raisins, pine nuts, salt, pepper, eggs, and dried breadcrumbs. Mix until well combined.
- Shape meat mixture into 2 1/2-inch meatballs. Place equal amounts of olive and grapeseed oil in a large skillet so that the skillet is filled 1/2-inch deep with oil and heat over medium heat. When oil is hot, add meatballs to skillet, working in batches if necessary, and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Using a slotted spoon, transfer meatballs to a paper towel-lined plate to drain.
- Heat tomato sauce in a large saucepan. Transfer meatballs to saucepan and let simmer for 30 minutes. Serve with remaining cheese.
FRANKIES SPUNTINO RESTAURANT NEW YORK - ITALIAN MEATBALLS
These amazing Italian baked meatballs are from the world famous Frankies Spuntino Restaurant in Brooklyn, New York! 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. At the restaurant, they come three to an order with plenty of tomato sauce for sopping and a generous grating of Pecorino. I like to keep a bag of these delectable meatballs on hand in my freezer to pop into a pot of my Easy Spaghetti recipe #278033. Wonderful! Enjoy with a nice glass of red wine such as Chianti. Buon appetito!
Provided by BecR2400
Categories Meatballs
Time 55m
Yield 20 meatballs, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the bread in a large bowl, cover with water and let soak until saturated, about 1 minute. Pour off the remaining water, wring out the bread, and tear it into tiny pieces (place back into bowl).
- To the bread, add all of the ingredients, except for the dried breadcrumbs (which you will add in last, using more or less as necessary).
- Using your hands, combine all the ingredients together. Form the mixture into golf ball size meatballs.
- Lay out your meatballs on 2 rimmed baking sheets and bake for 25 minutes in a 325F oven.
- At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.
- Serve 3 meatballs per person with a healthy helping of your favorite red tomato sauce (homemade or store bought). Top each portion with a fluffy mountain of grated cheese. Buon appetito!
Nutrition Facts : Calories 417.3, Fat 22.7, SaturatedFat 7.6, Cholesterol 222.3, Sodium 816.1, Carbohydrate 14.9, Fiber 1, Sugar 4.7, Protein 36.8
More about "meatballs the spuntino way food"
MEATBALLS THE SPUNTINO WAY RECIPE - FINE DINING LOVERS
From finedininglovers.com
3.3/5 (11)Servings 6Cuisine <a Href="/Recipes/Us" Hreflang="En">U.S.</A>Total Time 45 mins
DESTINATION DINING: MEATBALLS, THE SPUNTINO WAY | RECIPE ...
From pinterest.com
MEATBALLS: LET'S GO ROUND AGAIN | THE INDEPENDENT | THE ...
From independent.co.uk
FRANKIES' MEATBALLS RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
BROOKLYN'S FRANKIES WHIP UP TOMATOES FOR ALL MEALS : NPR
From npr.org
NATIONAL MEATBALL DAY: CELEBRATE AT SPUNTINO AND SHANNON ROSE
From northjersey.com
FRANKIES SPUNTINO(ISH) MEATBALLS: RECIPE - THE CITY LANE
From thecitylane.com
SPAGWEDNESDAY POACHES SPUNTINO MEATBALLS | YOUNG & FOODISH
From youngandfoodish.com
AND THE WINNER IS - BON APPETIT
From bonappetit.com
MEATBALLS: THE SPUNTINO WAY | MEATBALL RECIPES, BEEF ...
From pinterest.ca
TSANDY09
From tsandy09.blogspot.com
MEATBALLS: THE SPUNTINO WAY | RECIPES, MEATBALLS, FOOD
From pinterest.com.au
BEST ITALIAN FOOD IN YORK BY A LONG WAY - LO SPUNTINO ...
From tripadvisor.ca
MEATBALLS - MENU - FRANKIES 570 SPUNTINO - NEW YORK
From yelp.com
MEATBALLS: THE SPUNTINO WAY | RECIPE | RECIPES, MEATBALLS ...
From pinterest.ca
THE SPUNTINO WAY - SATURDAY EVENING POST
From saturdayeveningpost.com
From epicurious.netlify.app
RUSSELL NORMAN: HOW TO COOK EASY (AND DEFINITIVE) ITALIAN ...
From esquire.com
BEST MEATBALLS IN THE U.S. | FOOD & WINE
From foodandwine.com
WONDERFUL MEATBALLS - FRANKIES SPUNTINO 570, NEW YORK CITY ...
From tripadvisor.ca
FRANKIES' MEATBALLS RECIPE | COOK THE BOOK
From seriouseats.com
NYC ITALIAN RESTAURANT BRINGING MEATBALLS TO BRENTWOOD IN ...
From brentwoodnewsla.com
FRANKIES 457 SPUNTINO - 495 PHOTOS & 847 REVIEWS - YELP
From yelp.ca
ELECTION NIGHT DISHES 2020: EASY HOMEMADE RECIPES TO TRY
From finedininglovers.com
FOODCOMBO
MEATBALLS: THE SPUNTINO WAY - LUNCH RECIPES
From fooddiez.com
MEATBALLS: THE SPUNTINO WAY | RECIPE | COOKING ITALIAN ...
From pinterest.se
MEATBALL - MENU - FRANKIES 570 SPUNTINO - NEW YORK
From yelp.ca
REVIEW: 'THE FRANKIES SPUNTINO KITCHEN COMPANION'
From sfgate.com
MEATBALLS: THE SPUNTINO WAY | KEEPRECIPES: YOUR …
From keeprecipes.com
MEATBALLS: THE SPUNTINO WAY - MASTERCOOK
From mastercook.com
MEATBALLS - COOKSTR.COM
From cookstr.com
SICILIAN-STYLE MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
MEATBALLS AND SPAGHETTI - FOOD52
From food52.com
MEATBALLS: THE SPUNTINO WAY RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love