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Cook the Book: Frankies' Meatballs

"They are by far the best meatballs I've ever had in a restaurant, and possibly my life."

[Photograph: Caroline Russock]

When eating at Frank Falcinelli and Frank Castronovo's Frankies Spuntino, not ordering the meatballs is really a crime. They are by far the best meatballs I've ever had in a restaurant, and possibly my life.

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. They come three to an order with plenty of tomato sauce for sopping and a generous grating of Percorino. It was one of the recipes that I was just dying to try when I got my copy of The Frankies Spuntino Kitchen Companion & Cooking Manual.

Watch the Franks Make-a the Meatballs

After watching this, I set about making mine at home. It's a dead simple process, basically mixing all of the ingredients together, making sure to add the dried bread crumbs at the end which keeps the texture just right. The meatballs are shaped and baked until cooked through in the oven and finished with a half-hour simmer in the tomato sauce.

This was one of those happy scenarios where the recipe was just as good if not even better than the restaurant version. At first I was thinking that 18 to 20 meatballs was going to make for a lot of leftovers but we've been eating them at an alarming rate. Next time I think I might make a double batch since they really are just that good.

For those of you who want a taste of the real Frankies' cooking Frank Falcinelli and Frank Castronovo will be having a book signing and Q&A at Bookcourt in Brooklyn this Saturday at 1 pm followed by a reception with small bites and Prosecco.

Win The Frankies Spuntino Kitchen Companion & Cooking Manual

As always with our Cook the Book feature, we have five (5) copies of The Frankies Spuntino Kitchen Companion & Cooking Manual to give away this week.

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