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These meatballs are the best. Don't be afraid to mix in all that water. It is really okay. They are worth the money for the ingredients, especially the cheese. I used my own homemade breadcrumbs that were highly seasoned so I added no other seasonings. I also baked mine because I doubled the recipe. I baked them at 350 for 1/2 hour. I will be making their marinara sauce next (on the website). I used the Rao's jar of marinara sauce and it was fabulous. Given the cost of San Marzano tomatoes, the price for a jar of Rao's is really not that bad. I was really shocked about how much the water made the difference in the mix. I also thinly sliced the meatballs and put a layer of them on top of the rigatoni pie made in the springform pan.
Absolutely wonderful. Fork tender; tasty and simple to make. Don't let the recipe scare you. It you follow the step-by-step instructions you can't go wrong. I paired with the sauce from the spaghetti and meatball recipe number 221905. A great family dinner.
I have always loved hearing stories about the famous Rao's restaurant in NYC. So when I saw this recipe, I knew I had to give it a whirl. I'm so glad that I did. The meatballs were actually fun to make, the way the directions are written (ie. pressing into the bowl to make a well, adding ingredients and then mixing/folding in inches). I was worried about the amount of water but it all seemed to work out well! This recipe made 24 large (about 2-3 inch) meatballs. I fried them in two batches so I wouldn't overcrowd the skillet. After letting them drain on paper towels, I put them into a simmering pot of tomato/basil sauce for about 30 minutes. Then served it over some egg noodles for a different spin. The flavor and constistency of the meatballs are wonderful! ~Made for Spring 2010 PAC~