Rao’s Meatballs  Rao’s Meatballs 10181 raos meatballs

Rao’s Meatballs

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recipe image  Rao’s Meatballs 5006b924f2a709d8974b856fd31782d6 l

Listing by James Ransom
  • Prep time
  • Cook time
    30 minutes
  • Makes
    28 meatballs
Creator Notes

Spaghetti and meatballs doesn’t wish to be a meal that you just slave over and simmer all day, nor does it wish to attach aside you into hibernation whereas you’ve got gotten eaten it. You would perhaps also mix, shape, and fry these meatballs in barely the time it takes for Marcella Hazan’s tomato, butter, and onion sauce to cook dinner (and even this 20-minute marinara, in the event you are without a doubt like a flash). The caveats: 1. Make your maintain new breadcrumbs (i.e., grind up some broken-down bread) or, if your crumbs are bought and rather pleasing, decrease support by half, and do not use rather as powerful water. I will no longer be to blame to your stiff, mealy dumpling-balls in the event you do now not ticket this. 2. Spend local, pastured, no longer very lean meats if at all seemingly. Appropriate taste and fat run an effective way right here.

Precious instruments for this recipe:
– Le Creuset Enameled Forged Iron Signature Sauteuse
– 5 Two Wooden Spoons
– 5 Two Double-Sided Bamboo Cutting Board

—Genius Recipes

Test Kitchen Notes

Adapted a tiny bit from Rao’s Cookbook by Frank Pellegrino (Random House, 1998) —The Editors

  • Test Kitchen-Celebrated

Witness This Recipe

Rao’s Meatballs


  • 1 pound

    lean ground red meat

  • 1/2 pound

    ground pork

  • 1/2 pound

    ground veal

  • 2

    mountainous eggs

  • 1 cup

    grated Pecorino Romano

  • 1 1/2 tablespoons

    chopped Italian parsley

  • 1/2

    tiny clove garlic, peeled and finely chopped

  • Kosher or sea salt

  • Freshly ground pepper

  • 2 cups

    new breadcrumbs

  • 2 cups

    lukewarm water

  • 1 cup

    factual-quality olive oil
  • Your favourite marinara sauce (we cherish Marcella Hazan’s Tomato Sauce With Onion and Butter, moreover on Food52)

  1. In a mountainous bowl, combine the red meat, pork, and veal. Add the eggs, cheese, parsley, and garlic; season with salt and pepper. The use of your hands, mix to mix. Add the breadcrumbs and mix again to mix. Slowly add the water, 1 cup at a time, till the combination is highly moist. Shape into 2½- to some-bound balls.
  2. In a mountainous skillet over medium-high heat, heat the oil. When the oil is terribly hot nonetheless no longer smoking, fry the meatballs in batches. When the bottom of the meatball is terribly brown and a tiny bit crisp, flip and cook dinner the high half. Take hold of from the warmth and drain on paper towels.
  3. Lower the cooked meatballs into the simmering marinara sauce and cook dinner for Quarter-hour. Serve by myself or with pasta.

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