Traditional Italian American Meatballs
American meatballs and sauce
This recipe for traditional meatballs Italian-American style comes right out of the kitchen at Rao’s, one of New York’s oldest and most well-respected Italian restaurants.
Ingredients:
1 lb. lean ground beef
1/2 lb. ground veal
1/2 lb. ground pork
2 large eggs
1 c. Pecorino Romano cheese, freshly grated
1-1/2 Tbsp. Italian parsley, chopped
1/2 small clove garlic, peeled, minced
Pinch Kosher or sea salt, to taste
Pinch freshly ground pepper, to taste
2 c. fresh bread crumbs (use stale bread, not processed crumbs)
2 c. lukewarm water
1c. good quality olive oil, for frying
Marinara sauce (use your favorite)
Preparation:
Combine beef, veal, and pork in large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using hands, blend ingredients together, mixing in bread crumbs. Slowly add water, a cup at a time, until mixture is quite moist. Shape into 2-1/2” to 3” balls. Heat oil in large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of the 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 marinara sauce and cook for 15 minutes. Serve alone, with pasta, or spoon a few into a crusty roll and melt provolone or mozzarella on top for a hearty sandwich.
