Ingredients
- 1 pound ground lean beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup freshly grated Pecorino Romano cheese
- 1 1/2 tablespoons chopped flat-leaf parsley
- 1/2 small garlic clove, peeled and minced, optional
- Salt and pepper, to taste
- 2 cups bread crumbs, method follows
- 4 cups lukewarm water
- 1 cup extra virgin olive oil
Directions
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.
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By Daring Dave
New Providence, NJ
on July 08, 2010
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I own the book this recipe comes from and it calls for 2 cups of water which is just about right.
I've altered this recipe on occasion by wrapping the meatball around small cherry tomatoes and than frying. I've also tried frying with veggies sticking out of the balls like haricourt-verts, asparagus, etc...
I have a cousin that works in the kitchen at Rao's in NY and I still can't get a table!
By Yeehaa
Meridian, ID
on December 12, 2009
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I have also been making these for years - since they first aired. I do add less water, around 2-3 cups, and it is important to use the recommended bread. Everyone always wants the recipe. We absolutely love them!!!
By rickandsandy_75...
Amarillo, TX
on August 15, 2007
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I've been using this recipe ever since I watched Frank Pelligrino make these meatballs on T.V. several years ago. And, if I recall correctly, he did use almost 4 cups of water. I don't use that much...I use about 2 cups, and that works for me. But the water is key to this recipe, and any less than 1 1/2 to 2 cups of water will not be enough. The meatballs are heavenly....moist and delicious. I've never had problems with them not staying formed or falling apart when cooked. They always come out perfect. But, you DO have to make homemade bread crumbs and the Pecorino Romano cheese is important, too. I usually double the recipe because the meatballs freeze so well. After forming them, I put them on a cookie sheet and stick them in the freezer. When frozen, I put them in a freezer bag. Then, I'll pull out however many I want to cook, fry them off, and put them in my simmering Marinara sauce to finish cooking. By the way, Chef Pelligrino has a wonderful Marinara sauce, and that's what I use for my spaghetti and meatballs!
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