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