ANNA AND FRANKIE'S MEATBALLS

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.