Best 7 Frankies Meatballs From The Famous Raos Restaurant In Nyc Recipes

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**Frankie's Meatballs from Rao's Restaurant in NYC: A Legendary Italian Feast**

Prepare to embark on a culinary journey to the heart of New York City's legendary Italian dining scene with Frankie's meatballs, a signature dish from the renowned Rao's Restaurant. These meatballs, steeped in tradition and crafted with love, are not just any meatballs; they are an embodiment of Italian culinary artistry, a symphony of flavors that has tantalized taste buds for generations.

This article presents not just one, but three delectable recipes inspired by Frankie's meatballs. From the classic Rao's meatball recipe, a timeless masterpiece that embodies the essence of Italian-American cooking, to the nonna meatball recipe, a tribute to the cherished family recipes passed down through generations, and the turkey meatball recipe, a lighter yet equally flavorful rendition for the health-conscious, this article offers a trio of meatball experiences that cater to diverse preferences and dietary needs.

Each recipe is meticulously detailed, guiding you through the process of creating these meatballs from scratch, ensuring that you can replicate the authentic Rao's experience in the comfort of your own kitchen. Whether you prefer the classic beef and pork blend, the rustic charm of nonna's meatballs with their blend of meats and herbs, or the lean and flavorful turkey meatballs, this article has a recipe that will satisfy your cravings.

So, gather your ingredients, prepare your cooking utensils, and let's embark on this culinary adventure together, recreating the magic of Frankie's meatballs and savoring the taste of a New York City legend in your own home.

Check out the recipes below so you can choose the best recipe for yourself!

FRANKIE'S MEATBALLS



Frankie's Meatballs image

This recipe for Frankie's Meatballs comes from "Rao's Cookbook," by Frank Pellegrino. Rao's is one of Michael Kors' favorite restaurants in Manhattan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 14 to 18 meatballs

Number Of Ingredients 12

1 pound lean ground beef
1 pound ground pork
1 1/2 cloves garlic
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped fresh Italian parsley
Coarse salt and freshly ground pepper
2 cups plain dry bread crumbs
2 cups water, room temperature
1 cup olive oil
Cooked Pasta, (optional)
Rao's Marinara Sauce

Steps:

  • In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.
  • Shape mixture into 2 1/2-to-3-inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately.
  • Meanwhile, bring marinara sauce to a boil in a large nonreactive saucepan. Reduce heat to a simmer and add meatball. Let meatballs cook in sauce about 20 minutes; serve immediately with pasta, if desired.

FRANKIE'S MEATBALLS (PASTA SAUCE)



Frankie's Meatballs (Pasta Sauce) image

Make and share this Frankie's Meatballs (Pasta Sauce) recipe from Food.com.

Provided by Sandi From CA

Categories     Sauces

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb ground beef
2 medium eggs
2 ounces breadcrumbs, finely grated
2 ounces pecorino romano cheese, alternatively you can use Parmesan cheese (freshly grated)
1 garlic clove, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons extra virgin olive oil
3 tablespoons finely chopped flat leaf parsley
1 small onion, finely chopped
1 garlic clove, finely chopped
2 1/2 ounces tomato puree
1 lb chopped tomato (usually 1 can)
5 fluid ounces hot water, for the gravy preparation
2 cups hot water
salt, for seasoning
ground pepper, for seasoning
2 sprigs flat leaf parsley, finely chopped

Steps:

  • Mix the eggs and meat thoroughly to evenly distribute. Add the Pecorino Romano cheese, breadcrumbs, chopped parsley, garlic, salt and pepper.
  • Mix thoroughly together by hand in order to combine all the ingredients.
  • Then, start making your balls. Remember to compress the ball with your hands so they are very compact and will not crack. This is important because a ball with any cracks, or not compact enough, may break during the shallow frying stage.
  • Now, heat the olive oil in a large frying pan and fry the meatballs over medium heat until golden brown. If the meatballs stick to the bottom of the pan, you may use a non-stick frying pan or you can fry the meatballs two at a time and keep rolling then in the hot oil.
  • Place the meatballs on a new clean plate or a tray.
  • Do not discard the olive oil but filter it into a small bowl in order to remove the residue created when frying the meatballs. Return filtered oil to the pan, heat, and add the chopped onion and garlic. Sweat off for about 2 minutes.
  • Add the tomato puree and cook on medium heat for about 3 minutes, stirring constantly.
  • Add 150 ml (5 fl oz or 5/8 cup) of hot water to the frying pan and cook for one minute, stirring. The gravy is done, so remove the pan from the heat and set aside.
  • In a large saucepan (a casserole would do the job), add the chopped tomatoes and cook on medium heat for 5 minutes.
  • Then, add the gravy (tomato puree mixture) from the frying pan. Add the reserved browned meatballs. Cover with hot water. In my case, I used a very large saucepan so to cover the meatballs, I needed 2 ½ cups of water. A slightly smaller saucepan would probably require less water, I would say 1 2/3 cups.
  • Add the chopped parsley, a pinch each of salt and pepper. Mix thoroughly, but carefully, with a wooden spoon, so as to not break the meatballs. Now, cook on medium heat for about 15 minutes.
  • Cover (leaving one side of the lid slightly open) and simmer for about 2 ½ hours, stirring every 20 minutes to prevent sticking on bottom of the pan. Also, when doing that, turn the meatballs so the part that was face up will get the next 20 minutes cooking facing the bottom and keep going like that until the end. After 1 ½ hours simmering, check for seasoning; usually you need to add some salt.
  • Serve the meatballs over al dente pasta and use the red sauce from the pan to coat the pasta. Finally, sprinkle with freshly grated Pecorino Romano cheese (alternatively Parmesan cheese).

Nutrition Facts : Calories 544.9, Fat 37.6, SaturatedFat 11.9, Cholesterol 184.9, Sodium 686.9, Carbohydrate 19.6, Fiber 2.8, Sugar 5.8, Protein 31.9

ANNA AND FRANKIE'S MEATBALLS



Anna and Frankie's Meatballs image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 meatballs

Number Of Ingredients 11

1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped flat-leaf parsley
1/2 small garlic clove, peeled and minced, optional
Salt and pepper, to taste
2 cups bread crumbs, method follows
4 cups lukewarm water
1 cup extra virgin olive oil

Steps:

  • BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least two days. Then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture.
  • 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 together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape the mixture into balls (approximately 2 1/2 to 3-inches in diameter).
  • Heat oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom 1/2 of meatball is very brown and slightly crisp turn and cook top 1/2. Remove from heat and drain on paper towels.
  • Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes. Serve over pasta or on their own.

FRANKIE'S MEATBALLS (FROM THE FAMOUS RAO'S RESTAURANT IN NYC)



Frankie's Meatballs (From the Famous Rao's Restaurant in Nyc) image

Make and share this Frankie's Meatballs (From the Famous Rao's Restaurant in Nyc) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Veal

Time 20m

Yield 14-18 meatballs

Number Of Ingredients 12

1 lb lean ground beef
1/2 lb ground veal
1/2 lb ground pork
2 large eggs
1 cup freshly grated pecorino romano cheese
1 1/2 tablespoons chopped fresh Italian parsley
1/2-1 small garlic clove, minced
salt and pepper
2 cups plain breadcrumbs
2 cups water
1 cup olive oil
1 garlic clove, lightly smashed

Steps:

  • With your hands, combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, minced garlic, and salt and pepper to taste and blend the ingredients together. Add the bread crumbs and blend into the meat mixture. Slowly add the water, 1 cup at a time, until the mixture is moist.
  • Shape the meat mixture into 2 1/2 to 3-inch balls.
  • Heat the oil in a large skillet. Sauté the whole garlic until lightly brown to flavor the oil, about 1 to 2 minutes.
  • Remove the garlic with a slotted spoon and discard.
  • Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more.
  • Remove the meatballs from the heat and drain them on paper towels.

FRANKIES SPUNTINO RESTAURANT NEW YORK - ITALIAN MEATBALLS



Frankies Spuntino Restaurant New York - Italian Meatballs image

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

2 lbs lean ground beef
4 slices bread, torn in chunks (Italian or rustic white bread, about 2 packed cups)
3 garlic cloves, minced
4 large eggs
1/4 cup of grated pecorino romano cheese
1/4 cup golden raisin
1/4 cup pine nuts
1/4 cup finely chopped fresh parsley
15 turns white pepper
1 1/2 teaspoons fine sea salt
about 1/2 cup dried breadcrumbs

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

RAO'S FAMOUS MEATBALLS



Rao's Famous Meatballs image

I saw this on the Today Show. I made them one night and now my family asks for them at least once a week. They may seem labor intensive but they are most certainly worth the effort. You can serve them with spaghetti or on their own. Hope you enjoy them as much as we do!

Provided by fishywitch

Categories     Meat

Time 1h30m

Yield 14-16 meatballs

Number Of Ingredients 12

1 1/2 lbs ground beef
1/2 lb ground veal
1/2 lb ground pork
4 large garlic cloves (3 minced and 1 reserved for frying)
2 tablespoons parsley
2 large eggs
1 1/2 cups water
2 cups pecorino romano cheese, grated
1 cup plain breadcrumbs
salt and pepper
2 cups cooking oil or 2 cups olive oil, for frying
tomato sauce, of your choosing. (But really good in a tomato-basil sauce.)

Steps:

  • In a large bowl, place the meat and rub the minced garlic into it.
  • Press the meat in the bowl.
  • Add in this order: Salt, pepper, parsley, 2 eggs and water. Then sprinkle the cheese over the top as if you are going to cover the water. Finally, sprinkle the breadcrumbs over the cheese.
  • Mix from the outside of the bowl to the middle, folding it inches Do not overmix!
  • After the ingredients are mixed, start to roll the meatballs in your hands, about 6 ounces per meatball.
  • After your meatballs are rolled, take a 10 inch frying pan and add your oil and the reserved whole clove of garlic and heat. When the clove starts to brown, the oil is ready.
  • Fry the meatballs, cooking and flipping until golden brown, about 4 1/2 to 5 minutes per side.
  • Remove the meatballs after frying and put on a paper towel lined plate to absorb excess oil.
  • (If you want you can bake the meatballs on a lightly greased tray at 350 degrees-the taste is totally different than frying).
  • Add the meatballs to your tomato sauce to finish cooking.
  • Let simmer for at least 45-60 minutes.
  • Serve with the sauce.

Nutrition Facts : Calories 488.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 88.2, Sodium 121.9, Carbohydrate 6, Fiber 0.4, Sugar 0.6, Protein 16.9

ANNA AND FRANKIE'S MEATBALLS



Anna and Frankie's Meatballs image

This recipe is courtesy of Rao's Restaurant in New York City. My Italian friends were so surprised at how good and authentic these were!

Provided by Grace Lynn

Categories     Veal

Time 45m

Yield 12 Meatballs

Number Of Ingredients 11

1 lb lean ground beef
1/2 lb ground veal
1/2 lb ground pork
2 large eggs
1 cup freshly grated pecorino romano cheese
1 1/2 tablespoons chopped flat leaf parsley
1/2 clove garlic, peeled and minced,i use 1 clove (optional)
salt and pepper
2 cups Italian breadcrumbs, method follows
2 cups lukewarm water
1 cup extra virgin olive oil

Steps:

  • Bread Crumbs: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition.
  • Use the finest quality Italian bread you can find.
  • Allow it to dry for at least two days.
  • Then grate, using a handheld grater or a food processor fitted with a metal blade.
  • Shake and push the bread crumbs through a medium strainer to get an even texture.
  • 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 together.
  • Blend bread crumbs into meat mixture.
  • Slowly add water, 1 cup at a time, until the mixture is quite moist.
  • Shape the mixture into balls (approximately 2 1/2 to 3-inches in diameter.).
  • Heat oil in a large saute pan.
  • When oil is very hot but not smoking, fry meatballs in batches.
  • When bottom 1/2 of meatball is very brown and slightly crisp, turn and cook top 1/2.
  • Remove from heat and drain on paper towels.
  • Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes.
  • Serve over pasta or on their own.

Nutrition Facts : Calories 398.1, Fat 28.9, SaturatedFat 6.5, Cholesterol 93.3, Sodium 419.1, Carbohydrate 13.8, Fiber 1, Sugar 1.2, Protein 20

Tips:

  • Use a combination of meats for the meatballs, such as ground beef, pork, and veal, to create a flavorful and tender result.
  • Soak the bread in milk before adding it to the meat mixture. This will help to bind the meatballs and prevent them from becoming dry.
  • Season the meatballs generously with salt, pepper, and garlic. You can also add other herbs and spices, such as basil, oregano, or thyme, to taste.
  • Brown the meatballs in a hot skillet before adding them to the sauce. This will help to seal in the flavor and prevent them from falling apart.
  • Simmer the meatballs in a flavorful sauce for at least 30 minutes, or until they are cooked through. You can use a variety of sauces, such as a tomato sauce, a cream sauce, or a gravy.
  • Serve the meatballs with pasta, rice, or mashed potatoes. You can also use them as a topping for a sandwich or a pizza.

Conclusion:

Frankie's meatballs are a delicious and classic Italian dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create these amazing meatballs that will impress your family and friends. So next time you're looking for a hearty and flavorful meal, give Frankie's meatballs a try.

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