INGREDIENTS

  • Rao’s Homemade® Marinara Sauce
  • 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 ½ tablespoons Italian parsley, chopped
  • 1/2 small garlic clove, peeled and minced
  • Salt and pepper to taste
  • 2 cups plain bread crumbs
  • 2 cups water
  • 1 cup olive oil
  • 1 clove garlic, lightly smashed

PROCEDURE

  • 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 garlic 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.

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