She Strengthens

Mastering the Art of Meatballs: A Recipe for Success

When it comes to meatballs, two crucial factors can make all the difference: a rich, flavorful sauce and using high-quality meat. Frank Falcinelli, co-owner of Frankies Spuntino in New York City, learned the secrets of this beloved dish from his friend Tony Durazzo, who brought a touch of Naples to Brooklyn.

The Magic of Texture and Flavor

Tony’s inspiration adds a unique twist to traditional meatballs by incorporating raisins and pine nuts, which introduce a delightful texture and hint of sweetness. This clever combination will elevate your meatballs from ordinary to extraordinary.

Getting Started

Before you begin, make sure you have a delicious tomato sauce ready to go. This will be the foundation of your dish, and it’s essential to get it right. Our recipe yields 15 meatballs, perfect for 5 servings, and can be prepared in just 1 hour and 30 minutes.

Gather Your Ingredients

• 4 slices of plain white bread, torn into large pieces
• 2 pounds of ground beef (90% lean, no fattier)
• 3 medium garlic cloves, minced
• 1/4 cup of finely chopped fresh Italian parsley leaves
• 1/4 cup of finely grated Pecorino Romano, plus more for serving
• 1/4 cup of pine nuts
• 1/4 cup of raisins
• 1 1/2 teaspoons of fine salt
• 15 turns of freshly ground white pepper
• 4 large eggs
• 1/2 cup of dried plain breadcrumbs
• 12 cups (3 quarts) of tomato sauce

Crafting the Perfect Meatballs

Preheat your oven to 325°F and arrange a rack in the middle. Soak the bread in water for about 1 minute, then wring it out and tear it into tiny pieces. In a large bowl, combine the bread with the remaining ingredients except for the breadcrumbs and tomato sauce. Mix well, then add the breadcrumbs gradually until the mixture reaches the perfect consistency.

Shaping and Baking

Roll 1/2 cup of the meat mixture between your hands until it’s smooth, compact, and round. Place the meatball on a baking sheet, leaving about 1 inch of space between each one. Bake for 25-30 minutes, or until firm and cooked through.

Simmering in Flavor

Meanwhile, heat the tomato sauce in a large pot over medium heat until simmering. Add the meatballs and increase the heat to medium-high until the sauce returns to a simmer. Reduce the heat to low and let the meatballs soak up the flavors for at least 30 minutes.

Serving with Flair

Serve 3 meatballs per person, accompanied by a generous helping of the rich tomato sauce. Top each portion with a fluffy mountain of grated cheese, and enjoy the fruits of your labor!