Happy Meatball Day, I really do not think there is a better meatball than the ones they serve at Rao’s. Since Rao’s has offered take out during Covid, I have been able to try a lot of their menu and I have to say I really think the meatballs are the best. If you have not had a chance to do a group order with us for Rao’s and you are local to the Westchester, NY area the next date is 4/3. I will send a reminder on social media the week before. But in the meanwhile, I am going to share with you Chef Dino’s meatball recipe. I think you are really going to love this one….BON APPETIT!!!!
- 2 pounds lean ground beef
- 2 large eggs
- 1 cup freshly grated Pecorino Romano cheese
- 1 1/2 tablespoons chopped Italian parsley
- 1/2 small clove garlic, peeled and minced
- 1 pinch Kosher or sea salt, to taste
- 1 pinch Freshly ground pepper, to taste
- 2 cups fresh bread crumbs
- 2 cups lukewarm water
- 1 cup good quality olive oil, for cooking
- In a large bowl containing the beef, 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.
- Heat oil in a large sauté pan. When the 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 cooktop half. Remove from heat and drain on paper towels.
- Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes. Serve alone or with pasta.
