Am quite impressed with how this turned out--Thankyou.
This is exactly the recipe from Rao's (actually there is a version that specifies fresh breadcrumbs, but that is sort of a quibble). The first time I made these (from the Rao's cookbook) I was really put off by the amount of water, but forged ahead--and the results were just like the meatballs I ate at Rao's the one time I was lucky enough to eat there (I understand that now with a Rao's in Vegas, it's not so hard to experience the food, if not the NYC ambience). These are good, old fashioned Italian American "red sauce" style meatballs and we LOVE them. I bake mini baguettes, pull the bread, and we are in meatball sandwich heaven.
These are great meatballs. But the recipe should say 2 cups of cheese and I believe it to be Locatelli Cheese but either will work. I do agree with Diana that maybe it could use some onions. I will try that next time. Also, the recipe I have (from a cooking show with the owner making the meatballs) is exactly half this so certainly cut in half without a problem.
This was just okay for us. I did like it, but there simply wasn't anything special about it. I was surprised however that there weren't any onions! I think if I were to make it again I'd make it a little more spicy.