MEATBALLS, RAO'S STYLE

MEATBALLS, RAO'S STYLE image

Categories Beef

Yield 24 meatballs

Number Of Ingredients 11

1 pound ground lean beef
½ pound ground veal
½ pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 ½ tablespoons chopped Italian parsley
½ small garlic clove, peeled and minced, optional
2 cups bread crumbs (see below+)
2 cups lukewarm water
Salt and freshly ground pepper to taste
1 cup fine-quality olive oil

Steps:

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 meat mixture into balls (we usually make large, 2 ½- to 3-inch balls). Heat oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels. Lower cooked meatballs into simmering red sauce and cook for 15 minutes. Serve over pasta or on their own.