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Meatballs from Rao's NYC Recipe

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This recipe for Meatballs from Rao's NYC is from Let the Forks Fly!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lean ground beef
8 oz ground veal
8 oz ground pork
2 large eggs
1 cup freshly grated pecorino romano cheese
1.5 Tbl shopped fresh flat-leaf parsley
1/2 small clove garlic, minced
kosher salt or sea salt
freshly ground black pepper
2 cups fresh breadcrumbs
2 cups lukewarm water
1 cup good quality olive oil

Marinara sauce
Pasta
Directions:
Directions:
Combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley and garlic. Season with salt and pepper. Using your hands, blend the ingredients together. Mix the breadcrumbs into the meat mixture. Slowly add the water, 1 cup at a time, until the mixture is quite moist. If you want to make sure the seasoning is to your liking, fry off small test meatball, taste, and adjust. Shape into 2.5-3 -inch balls.

Heat the oil in a large saute pan. When the oil is very hot but not smoking, fry the meatballs in batches. When the bottom half of each meatball is very brown and slightly crisp, turn and cook the top half. Remove from the heat and drain on paper towels.

Heat the marinara sauce to simmering. Lower the cooked meatballs into simmering sauce and cook for 15 minutes. Serve alone or with pasta.
Number Of Servings:
Number Of Servings:
28 meatballs
Personal Notes:
Personal Notes:
Recipe works best with your own fresh breadcrumbs (grind or grate some stale bread).

 

 

 

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