Frankies Spuntino Restaurant New York - Italian Meatballs

• 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

1. Preheat oven to 350 degrees F.
2. 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).
3. 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).
4. Using your hands, combine all the ingredients together. Form the mixture into golf ball size meatballs.
5. Lay out your meatballs on 2 rimmed baking sheets and bake for 25 minutes in a 325F oven.
6. 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.
7. 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!

lean ground beef, bread, garlic, eggs, pecorino romano cheese, golden raisin, nuts, parsley, white pepper, salt, breadcrumbs

Taken from www.food.com/recipe/frankies-spuntino-restaurant-new-york-italian-meatballs-452689 (may not work)