Cook the Book: Frankies' Meatballs

Cook the Book: Frankies' Meatballs takes around 45 minutes from beginning to end. This recipe serves 18 and costs 69 cents per serving. One portion of this dish contains about 12g of protein, 13g of fat, and a total of 198 calories. 384 people have tried and liked this recipe. If you have bread, bread crumbs, ground beef, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. With a spoonacular score of 45%, this dish is good. If you like this recipe, take a look at these similar recipes: Cook the Book: Braised Goat Meatballs with Artichokes and Fennel, Cook the Book: Mallowmores, and Cook the Book: Three-Way Gingersnaps.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, an 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 of the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order that 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 and hour or so (this isn't one of those cases where longer is better) so they can soak up some of the sauce. Keep them there until it's time to eat. 6 Serve the meatballs 3 to a person in a healthy helping of read sauce, and hit everybody's portion—never the pan—with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be extra-super-delicious) and use it anywhere tomato sauce is called for in this book.

 

Step by step:

1. 1

2. Heat the oven to 325°F.

3. Put the fresh bread in a bowl, cover it with water, an let it soak for a minute or so.

4. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.

5. 2

6. Combine the bread with all of the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order that they are listed.

7. Add the dried bread crumbs last to adjust for wetness; the mixture should be moist wet, not sloppy wet.

8. 3

9. Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet.

10. 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.

11. 4

12. Meanwhile, heat the tomato sauce in a sauté pan large enough to accommodate the meatballs comfortably.

13. 5

14. Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half and hour or so (this isn't one of those cases where longer is better) so they can soak up some of the sauce. Keep them there until it's time to eat.

15. 6

16. Serve the meatballs 3 to a person in a healthy helping of read sauce, and hit everybody's portion—never the pan—with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be extra-super-delicious) and use it anywhere tomato sauce is called for in this book.

Nutrition Information:

covered percent of daily need