Frank Sinatra meatballs
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 eggs
- salt and pepper
- olive oil
- 2 cloves garlic minced
- meatballs:
- 450 g ground beef
- 300 g ground veal (or pork)
- 100 g freshly grated romano cheese
- 6 g chopped italian flat leaf parsley
- salt and ground black pepper to taste
- 90 g stale italian bread crumbled
- 100 ml lukewarm water
- sauce:
- 80 ml olive oil
- 1 chopped onion
- 3 garlic cloves (crushed)
- 1 can tomatoes (chopped or crushed with a crusher)
- 1 tbps tomato concentrated purã©e
- 1 tsp oregano
- handful chopped basil
- half a glass of red wine
- Carbohydrate 18.20975 g
- Cholesterol 782.24 mg
- Fat 121.93927226835 g
- Fiber 2.29400003910065 g
- Protein 128.4264 g
- Saturated Fat 48.8676367388138 g
- Serving Size 1 1 Recipe (1274g)
- Sodium 1858.46107457957 mg
- Sugar 15.9157499608994 g
- Trans Fat 13.0788954670269 g
- Calories 1705 calories
MEATBALLS: (makes approx 18-20 meatballs depending on size) Combine the minced beef and veal in a large bowl. Add the crushed garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. Slowly add the water. The mixture should be moist but firm enough to make meatballs. Shape into meatballs. Heat olive oil in a large frying pan. Fry 5-6 meatballs at a time until browned and cooked. Place on a paper towel to drain off excess oil. Serve with spaghetti and Dolly;s marinara sauce. I like to add a few spoons of marinara sauce and sprinkle some pecorino or parmesan cheese on the meatballs; it makes them extra succulent. SAUCE: Heat the oil in a saucepan and cook the onion until tender. Add the garlic for 2 minutes. Stir in the tomatoes, herbs and purée. Simmer for 30 minutes. In the original recipe there is no wine, but I like the extra taste it gives to the sauce. Instead of putting a lid I cover the saucepan with a sheet of parchment paper; I find this trick makes the sauce perfect in texture.
