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    Rao's Meatballs

    Entrees
    Italian
    Margot
    ​

    28 items

    servings

    45 minutes

    total time
    Start Cooking

    Ingredients

    1 pound lean ground beef

    1/2 pound ground pork

    1/2 pound ground veal

    2 large eggs

    1 cup grated Pecorino Romano

    1 1/2 tablespoons chopped Italian parsley

    1/2 small clove garlic, peeled and finely chopped

    Kosher or sea salt

    Freshly ground pepper

    2 cups fresh breadcrumbs

    2 cups lukewarm water

    1 cup good-quality olive oil

    Your favorite marinara sauce (we like Marcella Hazan\'s Tomato Sauce With Onion and Butter, also on Food52)

    Directions

    In a large bowl, combine the beef, pork, and veal. Add the eggs, cheese, parsley, and garlic; season with salt and pepper. Using your hands, mix to combine. Add the breadcrumbs and mix again to combine. Slowly add the water, 1 cup at a time, until the mixture is quite moist. Shape into 2½- to 3-inch balls.

    In a large skillet over medium-high heat, warm the oil. When the oil is very hot but not smoking, fry the meatballs in batches. When the bottom of the meatball is very brown and slightly crisp, turn and cook the top half. Remove from the heat and drain on paper towels.

    Lower the cooked meatballs into the simmering marinara sauce and cook for 15 minutes. Serve alone or with pasta.

    28 items

    servings

    45 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 pound lean ground beef

    1/2 pound ground pork

    1/2 pound ground veal

    2 large eggs

    1 cup grated Pecorino Romano

    1 1/2 tablespoons chopped Italian parsley

    1/2 small clove garlic, peeled and finely chopped

    Kosher or sea salt

    Freshly ground pepper

    2 cups fresh breadcrumbs

    2 cups lukewarm water

    1 cup good-quality olive oil

    Your favorite marinara sauce (we like Marcella Hazan\'s Tomato Sauce With Onion and Butter, also on Food52)

    Directions

    1

    In a large bowl, combine the beef, pork, and veal. Add the eggs, cheese, parsley, and garlic; season with salt and pepper. Using your hands, mix to combine. Add the breadcrumbs and mix again to combine. Slowly add the water, 1 cup at a time, until the mixture is quite moist. Shape into 2½- to 3-inch balls.

    2

    In a large skillet over medium-high heat, warm the oil. When the oil is very hot but not smoking, fry the meatballs in batches. When the bottom of the meatball is very brown and slightly crisp, turn and cook the top half. Remove from the heat and drain on paper towels.

    3

    Lower the cooked meatballs into the simmering marinara sauce and cook for 15 minutes. Serve alone or with pasta.