RAO'S FAMOUS MEATBALLS

Rao's Famous Meatballs image

Provided by fishywitch

Categories Meat

Time 1h30m

Yield 14-16 meatballs

Number Of Ingredients 12

1 1/2 lbs ground beef
1/2 lb ground veal
1/2 lb ground pork
4 large garlic cloves (3 minced and 1 reserved for frying)
2 tablespoons parsley
2 large eggs
1 1/2 cups water
2 cups pecorino romano cheese, grated
1 cup plain breadcrumbs
salt and pepper
2 cups cooking oil or 2 cups olive oil, for frying
tomato sauce, of your choosing. (But really good in a tomato-basil sauce.)

Steps:

In a large bowl, place the meat and rub the minced garlic into it.
Press the meat in the bowl.
Add in this order: Salt, pepper, parsley, 2 eggs and water. Then sprinkle the cheese over the top as if you are going to cover the water. Finally, sprinkle the breadcrumbs over the cheese.
Mix from the outside of the bowl to the middle, folding it inches Do not overmix!
After the ingredients are mixed, start to roll the meatballs in your hands, about 6 ounces per meatball.
After your meatballs are rolled, take a 10 inch frying pan and add your oil and the reserved whole clove of garlic and heat. When the clove starts to brown, the oil is ready.
Fry the meatballs, cooking and flipping until golden brown, about 4 1/2 to 5 minutes per side.
Remove the meatballs after frying and put on a paper towel lined plate to absorb excess oil.
(If you want you can bake the meatballs on a lightly greased tray at 350 degrees-the taste is totally different than frying).
Add the meatballs to your tomato sauce to finish cooking.
Let simmer for at least 45-60 minutes.
Serve with the sauce.