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Frank Falcinelli, one of the two Franks behind the popular Frankies Spuntino in New York City, learned this dish from his Naples-born, Brooklyn-raised friend Tony Durazzo. Tony is the inspiration for the raisins and pine nuts—they add texture and a hint of sweetness. Two factors that will make or break your meatballs: a good sauce, and using 90 percent lean meat, no fattier. (Note that this is the baked meatballs recipe from the Frankies Spuntino cookbook; there’s also a pan-fried version, which is what the Franks demonstrate in their My Go-To Dish video for CHOW.)
Game plan: You’ll need to make the tomato sauce before you begin.