Question on Frankie's Meatballs
I am going to try making Frankie's Meatballs for a party this coming Thursday. As Thursday is going to be crazy, I really want to make the meatballs on Wednesday night and then warm them up in some tomato sauce on Thursday evening.
Is this a big no-no?
My version of Frank Pellegrino's Meatballs (from Rao's, published in Fine Cooking) calls for 1.5 lbs of meat, 1/2 of each- beef, pork, and veal. He says the yield is 12 meatballs, ~2.5 inch balls (4oz each). I notice that the version on the Food Network website has the same ratio as yours... Very odd!
As far as making ahead of time, you won't get the same "crispiness" that his original recipe has. You could mix and shape the mix the night before and put on a cookie sheet, covered with plastic wrap, and refrigerated. If you're short on "hands on" time, baking the meatballs results in a nice crisp crust and could be done Thursday night so you could still get the crispy crust. If you decide to fry them on Wednesday night, make your tomato sauce Wednesday in the same pan you cook the meatballs in- to get the delicious bits of fond on the bottom of the pan and the garlic infused oil into the sauce.
You won't be disappointed! :)
PS- The meatballs also freeze well- place on a cookie sheet in the freezer until mostly hardened, then place in a ziploc bag and they'll keep their shape/not stick together. You can pull them out as needed and can go straight into the oven while still frozen.