FROM OUR RECIPE ARCHIVES: Patsy’s Meatballs

The menu at Patsy’s Italian Restaurant has changed little since the 40’s, with standards like these veal meatballs, which have been made for at least three generations.

Tucked away on a quiet street on the northern edge of the Theater District, Patsy’s Italian Restaurant (read our full profile of Patsy’s here in Edible Manhattan) has been serving classic Neapolitan fare since the 1940s to likes of Frank Sinatra–a Patsy’s regular–and Francis Ford Coppola.

The menu has changed little since the 40’s, with standards like these veal meatballs, which have been made for at least three generations.

Patsy’s Meatballs

1½ pounds chopped veal

1 whole egg

1 egg yolk

1 clove of garlic, minced

2 tablespoons grated romano cheese

Salt and pepper

Chopped fresh parsley

½ cup of breadcrumbs

Pinch of oregano

Mix thoroughly and form into 2 ½ inch meatballs. Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying) Fry meatballs in olive oil, 2 minutes on each side. Take out of oil. Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.

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