You've heard me talk about Rao's before. Best meatball I've ever had. What follows is their very own recipe.
For what it's worth, I once took a series of cooking classes at Wolfgang Puck's Chinois at the Forum Shops(I miss that restaurant) - the Chef suggested a meatball wasn't a meatball unless it was a blend of ground meats. I think I believe him now.
1 pound ground lean beef
½ pound ground veal
½ pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1½ tablespoons chopped Italian parsley
½ small garlic clove, peeled and minced
2 cups bread crumbs
2 cups lukewarm water
Salt & pepper to taste
1 cup Rao’s Extra Virgin Olive Oil
Combine beef, veal, and pork in a large bowl. Add 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 the meat mixture into balls (2½ to 3 inch balls).
Heat olive oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of 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 over pasta or on their own. Makes about 28 meatballs.