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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rao's Meat Balls Recipe

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This recipe for Rao's Meat Balls is from Davis Family Recipes, 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:  
1/2 Pound Ground Veal
1/2 Pound Ground Pork
1 Pound Ground Beef
1 c. Fresh White Bread Crumbs (4 Slices Crusts Removed)
1/4 c. Seasoned Dry Bread Crumbs
2 Tbsp. Chopped Fresh Flat-Leaf Parsley
1/2 c. Freshly Grated Parmesan Cheese
2 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
1/4 tsp. Ground Nutmeg
1 Extra-Large Egg, Beaten
3/4 c. Warm Water
Vegetable Oil
Olive Oil
Directions:
Directions:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl.

Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4 inch. Heat the oil.

Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs.

Remove the meatballs to a place covered with paper towels. Discard the oil but do not clean the pan.
Personal Notes:
Personal Notes:
I use Pepperidge Farms sandwich white bread for fresh bread crumbs.

 

 

 

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