Prep 20 mins
Cook 25 mins
This recipe is courtesy of Rao's Restaurant in New York City. My Italian friends were so surprised at how good and authentic these were!
- 1 lb lean ground beef
- 1⁄2 lb ground veal
- 1⁄2 lb ground pork
- 2 large eggs
- 1 cup freshly grated pecorino romano cheese
- 1 1⁄2 tablespoons chopped flat leaf parsley
- 1⁄2 clove garlic, peeled and minced,i use 1 clove (optional)
- salt and pepper
- 2 cups Italian breadcrumbs, method follows
- 2 cups lukewarm water
- 1 cup extra virgin olive oil
- Bread Crumbs: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition.
- Use the finest quality Italian bread you can find.
- Allow it to dry for at least two days.
- Then grate, using a handheld grater or a food processor fitted with a metal blade.
- Shake and push the bread crumbs through a medium strainer to get an even texture.
- Meatballs: Combine beef, veal, and pork in a large bowl.
- Add 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 the mixture into balls (approximately 2 1/2 to 3-inches in diameter.).
- Heat oil in a large saute pan.
- When oil is very hot but not smoking, fry meatballs in batches.
- When bottom 1/2 of meatball is very brown and slightly crisp, turn and cook top 1/2.
- Remove from heat and drain on paper towels.
- Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes.
- Serve over pasta or on their own.