Italian Meatballs
Modified version of Rao's recipe
Ingredients
- 48 oz marinara Sauce
- 1 Lb. Ground Beef
- 1/2 Lb. Ground Veal
- 1/2 Lb. Ground Pork
- 2 Eggs
- 1 Cup Freshly Grated Parmesan
- 1 1/2 Tbsp Chopped Parsley
- 1 Clove Garlic Peeled and Minced
- 1 Clove Garlic Lightly Smashed
- Salt to Taste
- Pepper to Taste
- 2 Cups Breadcrumbs
- 2 Cups Water
- 1 Cup Olive Oil
Instructions
- Combine ground beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, minced garlic, and salt and pepper to taste. Using your hands, blend ingredients together.
- Add the bread crumbs into meat mixture and combine. Slowly add water until the mixture is quite moist.
- Shape the meat mixture into balls (2 1/2 to 3 inch balls).
- Heat the oil in a large sauté pan and saute the smashed garlic clove until lightly brown to flavor the oil, and remove with a slotted spoon and discard.
- Fry the meatballs in batches.
- When the bottom half of the meatball is very brown and slightly crisp, turn and cook the other half.
- Remove from heat and drain on paper towels.
- Lower cooked meatballs into simmering marinara Sauce and cook for 15 minutes.
- Serve over pasta, on a sandwich, or on their own.