Pat LaFrieda’s The Perfect Meatball (to eat with my ravioli)

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

  • A good handful of pignoli nuts, toasted
  • 8ozs of cubed provolone cheese
  • 2 cups of grated Romano
  • 3 large eggs
  • 2 cups of seasoned bread crumbs
  • Salt
  • Pepper
  • 5lbs of coarse ground pork
  • 2 cups of Golden raisins
  • A handful of fresh Italian parsley

DIRECTIONS:

Mix all ingredients together, roll into large balls, place on cooking sheet and BAKE (not fry) at 375 degrees for about 45 minutes…they are to die for.

 

Melanie Dunea