Rao’s Classic Meatballs
We’re sharing our secret recipe for the best Italian meatballs in the world. Easy to make in big batches to freeze for later, or enjoy them tonight in a pot of Rao’s Homemade® Marinara Sauce over Rao’s Homemade® Pasta or roasted vegetables. They’re light, tender, and unbelievably delicious.
Ingredients
- 2 24 oz jars of Rao’s Homemade® 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
- 1/2 Small Clove Peeled and Minced Garlic to Taste
- Salt to Taste
- Pepper to Taste
- 2 Cups Breadcrumbs
- 2 Cups Water
- 1 Cup Olive Oil
- 1 Clove Lightly Smashed Garlic
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 Rao’s Homemade® Marinara Sauce and cook for 15 minutes.
- Serve over Rao’s Homemade® Pasta, in a sub, or on their own.
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