Rao's Meatballs
PREP TIME
15 minutes
COOK TIME
30 minutes
MAKES
28 meatballs
Ingredients
1 pound
lean ground beef
1/2 pound
ground veal
1/2 pound
ground pork
2
large eggs
1 cup
freshly grated Pecorino Romano cheese
1 1/2 tablespoons
chopped Italian parsley
1/2
small clove garlic, peeled and minced
1 pinch
Kosher or sea salt, to taste
1 pinch
Freshly ground pepper, to taste
2 cups
fresh bread crumbs
2 cups
lukewarm water
1 cup
good quality olive oil, for cooking
Your favorite marinara sauce (we like Marcella Hazan's Tomato Sauce with Onion and Butter, also on Food52)
Ingredients
- Combine beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape into 2 1/2 to 3-inch balls.
- Heat oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When the bottom half of the meatball is very brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels.
- Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes. Serve alone or with pasta.
