Rao's Meatballs

By • June 11, 2013 • 36 Comments


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Author Notes: Spaghetti and meatballs doesn't have to be a meal that you slave over and simmer all day, nor does it need to put you into hibernation once you've eaten it. You can mix, shape, and fry these meatballs in exactly the time it takes for Marcella Hazan's tomato, butter, and onion sauce to cook (or even this 20-minute marinara, if you're really fast). The caveats: 1. Make your own fresh breadcrumbs (i.e. grind up some stale bread) or, if your crumbs are purchased and quite fine, cut back by half, and don't use quite as much water. I can't be responsible for your stiff, mealy dumpling-balls if you don't heed this. 2. Use local, pastured, not very lean meats if at all possible. Good flavor and fat go a long way here. Adapted slightly from Rao's Cookbook by Frank Pellegrino (Random House, 1998)Genius Recipes

Makes 28 meatballs

  • 1 pound lean ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 large eggs
  • 1 cup freshly grated Pecorino Romano cheese
  • 1 1/2 tablespoon chopped Italian parsley
  • 1/2 small clove garlic, peeled and minced
  • Kosher or sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 cups fresh bread crumbs
  • 2 cups lukewarm water
  • 1 cup good quality olive oil, for cooking
  • Your favorite marinara sauce (we like Marcella Hazan's Tomato Sauce with Onion and Butter, also on Food52)
  1. Combine beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape into 2 1/2 to 3-inch balls.
  2. Heat oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When the bottom half of the meatball is very brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels.
  3. Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes. Serve alone or with pasta.

Comments (36) Questions (0)

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about 1 month ago Blanquita

Rao's @ Caesars Palace La Vegas My FAV..

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about 1 month ago Margaret

I remember our Italian neighbour when I was growing up, teaching my mother hoe to make meatballs. She started by soaking French bread in a sink full of water, them mixing into the meat. Same idea as adding water later. It was a little messy as you had to squeeze out the excess water before adding it They were great. Looking forward to trying this recipe

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about 1 month ago Kurtis

Is it silly of me to task if these are freezable?

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about 1 month ago Moby Dick

I freeze them all the time. Usually in sauce, but have done so with good results without sauce. Be certain that the freezer bag, box etc. is air tight.

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about 1 month ago Kurtis

Thanks!!

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2 months ago SusanR

I made these last night. They are delicious!! I followed the recipe exactly. I did not have homemade breadcrumbs, so I bought some, but I saw how fine they were and knew that would not be good. I realized I had a baguette that I was about to throw out because it was hard, and that came to the rescue. These meatballs are PERFECT! I served them with Marcella's Tomato, Butter and Onion sauce. Insanely good. Thank you!

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3 months ago irishchef

Rao's meatballs are by far the "BEST". I have added some sauteed minced shallots and oregano for added boost but you don't have to. I also used lees than half the H2O. You could use a mixture of wine, beef or chicken stock

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4 months ago Ann

Caveat Emptor...if anyone has the original printing of Rao's first cookbook copyright 1998 - the meatball recipe on page 106 had a typo...it says "4 cups of water"! I knew instantly that this had to be an error and confirmed it by calling the restaurant.

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4 months ago Owlygirl

Wow. I would be so pissed if I ordered meatballs that had veal. This is why I don't trust restaurants.

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5 months ago Carlin Troy

Has anyone substituted wine for some of the water?

Dinosaur_hands

7 months ago procrastibaker

Used beef and pork (no ground veal at the store, and no meat grinder at home). Turned out tender and delicious. But! Pay close attention when you're adding the water: I could have stopped at just over a cup and they would have been perfect, but blindly added the second cup all in one go. As it was (in their over-hydrated state) they were a bit slumped and made slightly less than perfectly round balls, but were excellent nonetheless. Served them with homemade marinara from the last-fresh-tomatoes-of-the-season batch I made two weeks ago, and got rave reviews from my partner.

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9 months ago fionula

what a great recipe! I used slightly less water (out of fear) and they were lovely and tender and held together. It looks like a frequent flyer chez nous (with Hazan's brilliant sauce.) Very grateful to have something this good and this easy. thanks

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9 months ago Katbelle

Awesome! I had to grind my own veal...Raleys in CA is no longer allowed to grind veal or any ground meats so next time I'm just using ground pork and ground beef. I used whole whole grain artisan bread to make bread crumbs and ended up using 1 and 1/2 cups water. I added 1/2 c at a time. It did take quite a bit of water. My meatballs held together just fine. Came out really tasty! There are only two of us. After it was mixed I spilt the mixture Into 3 equal parts and froze two in food saver bags. I used an ice cream scoop to make same sized meatballs with the other third and it became outstanding meatballs. Went really well with Marcella Hazen's tomato and onion sauce!

Stringio

9 months ago Ronna Witus

cant wait to make this.....I had them at the restaurant....delish

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10 months ago Remy Smith DeVito

Used challah out of necessity and turned out great!

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10 months ago za'atar

These are excellent - this will be my new go-to meatball recipe. I used ground pork in place of the veal because that's what I had on hand, but I'd like to try it with the veal to see if there's a difference in taste. Can't wait to make them again.

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10 months ago Frances Peets

Made these for my hubby and his response was, "Excellent!". Made a variation using only GB and did not add the cheese or parsley (not in the frige at the time). Used basil and garlic and pan-fried 'til crispy on exterior - finishing in the oven. I usually just wing my ingredients with whatever is in the fridge but now I have a recipe I can rely on. Cut the recipe in half as he is the only meat eater in our house. Thanks!

Stringio

10 months ago Leon Lewenstein

For the best meatballs try eating them at Rao's if you can get a table.
Dr. Lew

Stringio

10 months ago Katie Crews

I made these and the flavor was great, but the meat was very loose after I added the second cup of water. Has anyone tried it with just 1 cup? What did I do wrong? Also, two people mentioned broiling them--is that better than baking, and if so, why? I tried frying them in the oil and it was too messy for my liking, plus they stuck to the bottom. I'm thinking maybe my oil wasn't hot enough when I dropped them in? I did wait a good amount of time, thinking they'd naturally let go of the pan when they were finished browning, but they never came off.

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10 months ago Bruce Virga

Next time don't add all the water at once. Start by adding 1 cup, then 1/4 cup at a time to get them as moist as possible before they are not able to hold their shape. You can bake them but when you broil you get a crust. Frying gives you an even better crust, but you just described the downsides to frying.

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10 months ago mitchlund

Super and I don't like meatballs as a general rule. Made most standard size, but halved the rest to freeze for later.

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10 months ago Grammymem

I save the ends of ANY kind of bread (except rye or pumpernickel) in the freezer until I have a bunch -- then I grind it up in the food processor and freeze until I need crumbs. The added fiber from wheat or whole grain bread doesn't hurt, and I don't think it changes the flavor -- except perhaps for the good!

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10 months ago allie

Thoughts on how to adapt recipe if I don't use cheese -- I keep kosher (which will mean swapping out the pork, but that's easy enough)

Miglore

10 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

I think you could leave out the cheese without much ill effect -- I would just add a little more salt and, if it seems like it's too loose, maybe another egg.

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10 months ago Moby Dick

I find that this recipe works well with beef only. Try adding the salt and using about a tablespoon of minced garlic.