- Yield : Makes 14 meatballs
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- 1 pound lean ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- 1 1/2 tablespoons chopped fresh Italian parsley
- 1 garlic clove, peeled and minced
- Kosher salt and pepper to taste
- 2 cups plain bread crumbs
- 2 cups lukewarm water
- 1 cup pure olive oil
- 2 24 oz. jars Rao's Homemade(R) Marinara Sauce
- Italian bread (optional)
Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt & pepper to taste. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, 1 cup at a time, at a time until the mixture is quite moist.
Shape meat mixture into 6 oz. balls.
In a large sautÃ© pan, add oil and heat over medium-high heat until hot, but not smoking. Fry meatballs in batches. When bottom of meatball is very brown and slightly crisp, turn and cook top half. Remove from pan and place on paper towels to drain.
Once meatballs have drained any excess oil, place meatballs into simmering Rao's HomemadeÂ® Marinara Sauce and cook for 15 minutes or until meatballs are hot through and through.
If serving a meatball sub, while meatballs are cooking in the Rao's HomemadeÂ® Marinara Sauce, horizontally slice Italian bread and remove inner bread by hand and lightly toast, add 3 meatballs, placing a dollop of sauce over each meatball and serve.