Frankie Valli Shares his Secret
There’s nothing quite as mouth-watering than when two Italians start swapping their grandmothers’ recipes. Frankie Valli and I just bonded over our families’ homemade meatballs. Frankie’s so right when he says the secret is not the meat but rather the breadcrumbs.
Soak them first in milk and make sure it’s warm. Then add those breadcrumbs and grated Parmesan cheese to a pound of beef, plus one egg, chopped parsley, pepper, salt, and a bit of garlic. Then mix it up with your hands (oh, and take off your rings first — as my father once learned in a hilarious stuffed pepper incident). Brown the meatball well in olive oil, then toss it into the simmering tomato sauce (gravy, for all you paisans out there). Serve with a chunk of crusty bread and a simple salad tossed in olive oil and wine vinegar. Is it lunch time yet?
Sounds Delicious!
Hmmmmm ………. You got my attention with that one! lol
Don’t a lot of people like to blend ground beef, veal and pork to make a meat ball?
Yes, Michael, you’re right! I asked Frankie about that, which is when he said that he thinks the meat is less important (oddly enough) than the breadcrumbs and parmesean. He said that our ancestors were peasants, so they didn’t always have access to the best quality meat and that’s why they started supplementing the meatballs with bread and cheese.
Sounds good and I’d like to try it, however…I’m one of those “cooks” that really needs measurements for the ingredients.
Any chance those could be given for the breadcrumbs, Parmesan cheese & parsley?
Well Tara, Frankie didn’t give any. I got the impression he does it by feel, like a handful of breadcrumbs, a scoop of cheese, a spoonful of parsley. In fact, he recommended that you take your first meatball, brown it in olive oil, the EAT IT — and based on your impression adjust your recipe after that!!
Would like to try Frankie Valli’s meatball recipie–but how much breadcrumb and how much grated parmesan do I add to the 1 lb of ground meat? I can add salt, pepper, garlic, and parsley to my own taste, so I don’t necessarily need amounts for those items.
How fun would it be to make these for my family and tell them they’re Frankie Valli’s very own recipe!! Buuuut, I’m one ot those “cooks” that really needs measurements for the ingrediets - at least estimates. Any chance of getting the amounts needed of the breadcrumbs, Parmesan cheese & parsley?
Sounds good but I will have to try venison instead of beef.
Knowing Frankie’s family they don’t measure anything…this is old family cooking…a little of this…a little of that…just start experimenting…you will find what works well for you…that is what cooking is all about…get your family involved…it’s fun!
Thank you so much for having this article on Frankie Vallie’s recipe on his meatballs. Almost like mine but I didn’t know the milk needed to be warm. Did he give the amounts for each ingredients for this recipe? If he did can you please forward it to me. Can’t wait to try it out.
Again, Thanks.
Have a nice day.
Mimi
On the show you said that you two exchanged meatball recipes. We have Frankie’s but, I really am interested in yours. Is there a big difference besides the milk? By the way, we Italians don’t measure!
Hey Larry,
My family’s recipe is strinkingly similar to Frankie’s with a couple distinctions. We don’t soak the breadcrumbs first. In fact i use store-bought (Progresso brand) breadcrumbs, not homemade. Blasphemy, I know. And we add a dash of Worcestshire sauce to ours. He said if you don’t soak the breadcrumbs, the meatballs fall apart but I haven’t found that to be true. The one egg helps bind them. Still, I can’t wait to try his version. Maybe this weekend…
I come from an Italian family, too, and you are so right about those wonderful meatballs! That’s exactly the way they must be done! Yum!
Franki’s meatball recipe sounds yummy however, does he use regular bread crumbs and soak them in milk or does he used coarser homemade bread crumbs and soaks them in milk till soft?
Debbie,
He uses homemade! (who has the time?) He lets some white bread get stale, then soaks them. Let me know if you try that.
All recipes that I’ve gotten from Italians includes beef and groud veal..that’s what makes it tender.
I’d appreciate a real recipe.. What about asking Pasty’s restaurant??
The recipe I use for meatballs is pretty much the same as Mr. Valli’s. But I have found that the better one’s have a lot to do with the quality and variety of the meat.
For an ordinary day of the week I will use ground beef, but for special occasions and holidays, I will mix ground beef, pork, and veal. This makes a big difference in the quality and taste.
I’m getting hungry now…
Buon appetito!
Carmelo
Found Patsy’s Meatball Recipe:
INGREDIENTS
Serves 10 to 12
• 3/4 cup fresh breadcrumbs
• 6 tablespoons whole milk
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 6 cloves garlic, finely chopped
• 1 1/2 pounds ground beef, preferably chuck
• 1 1/2 pounds ground pork
• 3 large, whole eggs, lightly beaten
• 3 large egg yolks, lightly beaten
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh oregano
• 1 1/2 cups freshly grated Parmesan cheese
• Coarse salt and freshly ground pepper
• Dried breadcrumbs, for work surface
• Olive oil, for frying
DIRECTIONS
1. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
3. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.
4. Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
5. Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.
6. Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.
I agree with Carmelo…I use the combination of ground beef, pork and veal at a 50:25:25 % ratio. The veal gives it a unique flavor. I also use this combination when making my “killer” smaller cocktail version Swedish Meatballs. With those I use a spicy combination sauce of tomato ketchup, various secret spices including cloves, cinnamon and “others” (I can’t tell you the other ingredients or I would have to kill ‘ya). …..This one is ALWAYS a hit and people ask for the recipe. Of course, I tell them there is no recipe and I make it from scratch by memory!! If they only knew that it’s one of my favorite food-stained recipe cards….
Just found your new blog… it’s great!
Thanks Cheryl!
From a paisan…
We always added a large egg instead of the milk. It helps the ingredients hold onto each other.
Use about a 1/2 cup of bread crumbs and 1/2 cup of parmesan cheese.
2-3 tablespoons of parsely should do it - more if fresh, less if dried.
Alternate with veal, pork, turkey, chicken - I’ve tried them all. The turkey and chicken definitely lend to a “less meatier” taste.
Regular bread crumbs are finer so they work better when forming the “ball.” The pupose of the milk is primarily to act as a “clinging” agent.
When you speak of bread crumbs for the meat balls, are you talking about the fine, ground bread crumbs one can buy in the store or are you talking about slices of bread crumbled up??? I made a very good bar-b-que sauce and I like to use the meatballs for this.
I don’t know how to answer the box above that says “Website.”
The recipe is vague. How many breadcrumbs and how much milk?
I am for sure going to try this , but I heard the other day that after we roll the meat it is better to cook it in the sauce slowly, which is better I wonder. and how about a good authetic recipe for WEDDING SOUP, I ate this at a resturant one time in Ohio and it was the best, have never tasted another one like that since. if anyone out there knows one please let us know. sandra , arlington, texas
Oh, you’re reminding me Sandra — that’s another big difference between my family’s recipe and the Vallis! My Mom never actually browned the meatballs. She just plopped them right in the simmering sauce and let them cook in there for an hour (or all day). She wouldn’t serve the meatballs until the following day, after she’d refrigerated the meatballs and the scooped off the fat that had risen to the top and congealed on the surface of the sauce. Delicious and healthier!
I am full blooded italian and grew up eating meatballs made just like Frankie’s recipe. My Mom never measured anything. She would go by feel and smell when she was mixing everything up with her hands. It was amazing . Those meatballs came out the same everytime. I sure miss all of Moms cooking now that she is gone. We had meatballs every Sunday and all the sausages and pork that she put in her gravy. I really miss those days. She never measured anything when it came to making some of your more traditional italian meals. Those were the days
That’s just how we did it too Vivianna. And I miss my grandparents (and their food) everyday.
Some say to never slow cook the meatballs in the sauce, because it will take the flavor away from the meatball.
Hmmm…or will it flavor the sauce?
What time did you say we should show up for dinner?
I think I just gained about 10 pounds from reading Frankie’s recipe and everyone’s contributions to the meatball theme!! I’m another one of those cooks who likes to have measurements for everything - but I’m thinking Frankie’s recipe will be fun to experiment with. Getting rid of any “mistakes” will even be fun!!! And Alisyn, would you be willing to share your family meatball recipe with us?
If a guy wanted to make a bunch of these meat-a-balls and freeze some, should he cook them all and then freeze? Or should some be set aside for freezing before cooking?
I love to try different recipes for meatballs, and as I was listening this morning, you mentioned you had the correct proportions, but I didn’t see it anywhere! Do you email it to people, or will it be posted later in the day? (I didn’t hear that part!) I would love it!
Found the recipe I thnink we’re having Meatballs tonight
I’ll bring the Italian bread and a couple of bottles of a nice Brunello, what time are we dining?
I’ll join and cook with you anyday.
Alisyn,
You should put together a book about these receipe’s and get it publicsized. I am one of those that start with a receipe and then add my own tough. I make most things without measuring with alittle of this alittle of that. I am kinda fussy and fearfull of trying new things. This is a fun way to enjoy the inside of a star that you know you will never be able to meet.
I watch all day long.
Thanks for your time in doing this blog.
Cathy
Its all about the breadcrumbs….or you could use bread broken up in small pieces ans mixed with the rest. That makes the meatballs soft when eating. My wifes grandmother used breadcrumbs and lightly browned them before putting in gravey. To me they were a little hard when eating. My Mom used the bread and didn’t brown the meatballs at all and just put them right in the gravey, they cook fine and they are softer when eatiing which I prefer…either way the’re great. If you don’t use bread or crumbs the meatballs are too hard.
I’ve never participated in a “blog” before but this meatball chatter got to me. As an Italian taught to cook from age of 9 from Philly folks, I find the comments very interesting. I have taken the traditional family meatball recipe of 3-meat mixture w/ breadcrumbs soaked in full cream overnight & tweaked a bit for health & other reasons. I’ve settled on the PROGRESSO Italian Bread crumbs soaked in 2% milk now. I always taste test a small amt & adjust seasoning. I quick fry them to crisp them up in EVOO & bake them in the oven at 350 degrees for 30 min on a rack so fats drip off. You can always skip the quick fry step & put meatball straight in the oven. I don’t measure ingredients as some days I might favor a heavier garlic flavor or cheese flavor depending on what the meatball is being served with that night. BUT I never ever skip the soaking of breadcrumbs in full cream for my Thanksgiving turkey homemade Italian sausage stuffing ~ it’s only once a year! And to answer Michael ~ I cook & then freeze on cookie sheet & toss in Ziplock bag.
Hi there! Where can we find the meatball recipe? Or is just a little bit of this and a little bit of that?
Thanks!
I foudn the recipe - thanks so much!!! Mine are similar - but I add onion and basil.
Where did you find the recipe, Pat?
Gotta love the meatballs!! Thanks for the info. I love this site - so many great comments and suggestions.
Alisyn -
I am of Italian heritage and I recall my grandmother putting in a lot of fresh basil and fresh Italian parsley into the meatballs. She would take day old Italian bread and toast it in the oven and then grate it for the meatballs. In those days, no one used a recipe and just made things by “eye.” There wasn’t anything better than those meatballs with the fresh taste of basil and parsley. Of course - she put in the egg and the cheese which was locatelli and the salt and pepper.
I use 80% ground chuck. I bake them rather than fry them. Also try dipping your fingers in a little vinegar before kneading them. It will tenderize them. Alway use good quality ingredients.
I have a meat ball receipt similiar to this. I too soak my bread crumbs in milk. canned evaperated milk, non-fat. I use soure dough bread and also add finely chopped onions to the mix. Then I use my home made spaghetti sauce (very thick and seasoned among other thins with fresh pigs feet & Itilian sausage) It’s very good. It sounded so good I fixed up a big batch of meat balls today for lunch.
Alison, Victoria Gotti made “gravy” on her tv show and it looked delish!!! Maybe you could have her on your show and FORCE her to give us the receipe. ha ha
Ali, I thought Frankie said the secret was soaking bread in milk, then sqeeze the milk out. I’ve used bread before and the meatballs are better. I use one (1) slice of bread cubed, to 1 lb. of ground chuck. I’m gonna follow his recipe with the other ingredients.
Reading all these has been great fun. I am a full blooded paisan as well, but never heard of putting the meatballs into the sauce to cook? I think I will try that next time, I think it would give the sauce extra flavor too.
Back in the day mom and grandma fried the meatballs, but these days mom and I but into a 375 or so oven. I line a cookie sheet with foil (for easy clean up) and spray just a tad of “Pam” and turn once during cooking. It maybe takes 45 minutes to an hour? Again I go by looks. After the meatballs are cooked I carefully scrap (so I don’t tear the foil) some of the “good stuff” left on the foil after removing the meatballs and add it to the sauce for flavor!
Dear Alisyn:
To our surprise the morning we were getting ready to leave for NYC from our CT home you had Frankie Valli on the show. That evening we had tickets to see Jersey Boys. But what ready amazed us was when you asked Frankie where to go for lunch and he answered Patsy’s. We had dinner reservations to dine there before the show. The dinner and show were unbelievable, best ever.
My husband and I love you and enjoy the FNF show every morning.
Your friends, Pam and Hank Carlson
Alisyn
Why is everyone cringing when estimates of the other ingredients are requested? I mean, can’t someone say “about 1 cup of bread crumbs, about 1 cup of parmesan” etc. Surely this will be of some use for those of us who did not grow up Italian but love your food. Please help.
Thank you
Hi Alisyn(I copied pasted your name from your web page but the spell checker gives me a red flag),
So much for Italian meatballs. How about the Swedish meatballs an gyros too.
Valli’s meatballs, just like I make them and I’m Polish, but learned it from my husbands grandmother, a sweet Castle Frank Italiano. Made my heart feel good that he called spaghetti sauce “Gravy”. There’s no other word for it in our houses. The red sauce will always be “GRAVY”.
Want to know why? E-mail me to find out.
Ali,
Just wanted to add my 2 cents worth. My family also did not fry the meatballs. We made quarter
sized to half dollar sized meatballs depending on the occasion. I, also, use the Progresso Italian
bread crumbs, soak them in warm water so they look like wet sand, but not soupy. (the prepared
crumbs are the modern compromise to the toasted day old Italian bread crumbs). My Dad was
also adamant that you must use the Parmesan cheese in the mix, for flavor, he would say.
As for cooking, we would dip our fingers in warm water, grab a pinch or more of mixture,roll into a ball and drop in a bubble of bubbling sauce. Another tip was that you did not STIR the meatballs, you would just shake the pot during the early phases of cooking so as not to bruise the meatballs.
[...] Sopranos dish! by Alisyn Camerota Everyone knows you can’t eat meatballs (Frankie Valli’s or any other) without gravy (or “sauce” as non-Italians call it). And who better to [...]
My 2 cents,First Alisyn,I love the show I watch every morning and then before I go to bed,I too sometimes use the Veal,Pork, mixture but for Sundays I use ground sirloin and Frizelles as my breading, I grind them up in my food processor,or if I don’t have those on hand I use 4C seasoned bread crumbs I don’t soak I just use the egg but my grandmother soaked I think thats the way all the old timers do, and you can’t beat that cooking! Oh my she used to always have meatballs on the side for us as kids and she used to make potato croquettes,that were out of this world! if anyone knows how to make those Please let me know I can make the mixture but then when I fry them they fall apart, no one in my family can make them like her,she used to put ricotta cheese and pieces of bacon in the mixture and they were so GOOD! or she also used to make like a fried spaghetti pie that was also a favorite of mine we should just use this thread for Italian cooking recipes.
i read the recipe for meatballs from alda and valli. the better recipe would be soak hard bread in water, squeeze out excess water, remove crust, add eggs , parsley, bread, salt and pepper to meat, roll into shape, saute until nicely browned but not burned add to simmering sauce and let cook.
poker regeln straße…
Obwohl scaricare casino gratis jeu poker gratui texas holdem poker 2007 jeu du casino gratuit casino on line gambling…