Rao’s Meatballs

May 11, 2008

Although the Lemon Chicken (pollo al limone) is the most popular dish at Rao’s in East Harlem, the meatballs must be the most famous. Here I will demonstrate how to cook these delicious meatballs at home.

The recipe is available here: http://abcnews.go.com/GMA/Recipes/story?id=215706&page=1

Ingredients required: (yields 14-16 meatballs)

1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 eggs
1 cup Romano cheese
1 1/2 tablespoons fresh chopped parsley
1 minced garlic clove
1 lightly smashed garlic clove
Salt and Pepper
2 cups plain bread crumbs (I strongly recommend 1 cup)
2 jars Rao’s Marinara Sauce (about $10 a jar, expensive!)
2 cups water
1 cup olive oil
Frying pan, preferably cast-iron skillet

1. Assemble ingredients

(Left to right: beef, pork, veal)

2. With your bare hands, mix the beef, veal and pork

3. Crack two eggs and whisk

4. Add the eggs into the meat

5. Add the cheese

6. Add the parsley


7. Mince the garlic, add to meat

8. Add bread crumbs into mixure. Ingredients called for 2 cups, I used 1 cup

9. Slowly add water, mixing into meat

10. Shape into meatballs, making about 14-16

11. Heat olive oil in skillet

12. Saute garlic in oil until the clove turns brown

13. Add meatballs to heated oil

14. Turn the meatball when its bottom is well browned, repeat on both sides

15. Remove from pan, let drain on paper towels

16. Fill pan with tomato sauce (use Rao’s for more authenticity), begin to heat

17. Boil pasta, add to mixture

18. Serve with plenty of garlic bread!