Serena Wolf’s Orzo with Tomato Basil Sauce, Zucchini, and Grilled Shrimp
We’re sharing our secret recipe for the best Italian meatballs in the world. Easy to make in big batches to freeze for later, or enjoy them tonight in a pot of marinara sauce over pasta or roasted vegetables. They’re light, tender, and unbelievably delicious.
4-8 metal or bamboo skewers
2, 24oz jars of Rao's Homemade Marinara Sauce
1/2 Lb.ground Veal
1/2 Lb.ground Pork
1 Cup, Freshly Grated parmesan
1 1/2 Tbsp, Chopped parsley
1/2 Small Clove, Peeled and Minced garlic to Taste
Salt to Taste
Pepper 2 Cups
2 Cups water
1 Cup olive Oil
1 Clove, Lightly Smashed garlic
Combine ground beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, minced garlic, and salt and pepper to taste. Using your hands, blend ingredients together.
Add the bread crumbs into meat mixture and combine. Slowly add water until the mixture is quite moist.
Shape the meat mixture into balls (2 1/2 to 3 inch balls).
Heat the oil in a large sauté pan and saute the smashed garlic clove until lightly brown to flavor the oil, and remove with a slotted spoon and discard.
Fry the meatballs in batches.
When the bottom half of the meatball is very brown and slightly crisp, turn and cook the other half.
Remove from heat and drain on paper towels.
Lower cooked meatballs into simmering Rao’s Homemade® Marinara Sauce and cook for 15 minutes.
Serve over pasta, in a sub, or on their own.