yummy yummy meatballs
I had a request to post the recipe for the meatballs that were pictured a few days ago. I happily obliged because these meatballs are so flipping delicious that I can hardly believe I made them myself. Here they are...
They are kind of an adaptation of a copycat recipe I found for Rao's meatballs. Rao's is an Italian restaurant in New York that is supposedly amazing - like you can't get a table there amazing. The good thing is there is now another location at Cesar's Palace in Vegas, which I have put on my list of places to go the next time we are in town.
I saw an episode of Giada's Weekend Getaways where she went to this restaurant. She had the meatballs, which they are known for, and they just looked so delicious that I had to make some of my own.
The copycat recipe is right here. My adaptation is as follows:
- 1lb ground beef
- 1 egg (1 egg per pound of meat)
- 1 cup shredded parmesan, romano, asiago cheese blend
- 1 1/2 Tbs parsley
- 1/2 small garlic clove (I use 1/2 tsp of Tastefully Simple Garlic Garlic [you can buy this from my sister, Gina])
- 1 cup lukewarm water
- 1 cup unseasoned breadcrumbs
- salt (preferably kosher or sea salt) and pepper to taste
- 1 cup olive oil
- 26 oz. jar of marinara sauce
1. Using your hands, combine beef, egg, cheese, parsley, garlic, salt and pepper in a large bowl
2. Blend bread crumbs into mixture
3. Slowly add water until the mixture is quite moist
4. shape into golf ball size balls
5. heat olive oil in large saute pan. When oil is hot, but not smoking, fry meatballs in batches. When bottom half of meatball is brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels (If you want to bake these rather than frying in oil, preheat oven to 425 degrees. Place meatballs on a jelly roll type pan and bake for 15 mins.)
6. Lower cooked meatballs into simmering marinara sauce and cook for 15-30 mins. (I think the best is Prego Roasted Garlic and Herb, but that's just me)
7. Serve over pasta or on sub roll topped with mozzerella cheese
The best thing about these meatballs is that they freeze so well. I freeze them in small batches of 4. To reheat, I put about a half of a jar of sauce and the frozen meatballs in a covered sauce pan on medium heat for about 20 minutes (or until tender and heated through).