Raos Famous Meatballs Recipes

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RAO'S MEATBALLS WITH MARINARA SAUCE



Rao's Meatballs With Marinara Sauce image

This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.

Provided by Adam Nagourney

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup extra-virgin olive oil
2 ounces salt pork, thinly sliced
3 tablespoons minced onion
2 garlic cloves, minced
2 28-ounce cans imported Italian crushed tomatoes
6 leaves fresh basil, torn into small pieces
Pinch of dried oregano
Salt and ground black pepper
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons finely chopped flat-leaf parsley
1 small garlic clove, minced
Salt and ground black pepper
2 cups fine dry bread crumbs
1 cup extra-virgin olive oil
1 clove garlic, lightly smashed

Steps:

  • Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
  • Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
  • Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 55 grams, Carbohydrate 50 grams, Fat 79 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 20 grams, Sodium 1472 milligrams, Sugar 14 grams, TransFat 0 grams

RAO'S FAMOUS MEATBALLS



Rao's Famous Meatballs image

I saw this on the Today Show. I made them one night and now my family asks for them at least once a week. They may seem labor intensive but they are most certainly worth the effort. You can serve them with spaghetti or on their own. Hope you enjoy them as much as we do!

Provided by fishywitch

Categories     Meat

Time 1h30m

Yield 14-16 meatballs

Number Of Ingredients 12

1 1/2 lbs ground beef
1/2 lb ground veal
1/2 lb ground pork
4 large garlic cloves (3 minced and 1 reserved for frying)
2 tablespoons parsley
2 large eggs
1 1/2 cups water
2 cups pecorino romano cheese, grated
1 cup plain breadcrumbs
salt and pepper
2 cups cooking oil or 2 cups olive oil, for frying
tomato sauce, of your choosing. (But really good in a tomato-basil sauce.)

Steps:

  • In a large bowl, place the meat and rub the minced garlic into it.
  • Press the meat in the bowl.
  • Add in this order: Salt, pepper, parsley, 2 eggs and water. Then sprinkle the cheese over the top as if you are going to cover the water. Finally, sprinkle the breadcrumbs over the cheese.
  • Mix from the outside of the bowl to the middle, folding it inches Do not overmix!
  • After the ingredients are mixed, start to roll the meatballs in your hands, about 6 ounces per meatball.
  • After your meatballs are rolled, take a 10 inch frying pan and add your oil and the reserved whole clove of garlic and heat. When the clove starts to brown, the oil is ready.
  • Fry the meatballs, cooking and flipping until golden brown, about 4 1/2 to 5 minutes per side.
  • Remove the meatballs after frying and put on a paper towel lined plate to absorb excess oil.
  • (If you want you can bake the meatballs on a lightly greased tray at 350 degrees-the taste is totally different than frying).
  • Add the meatballs to your tomato sauce to finish cooking.
  • Let simmer for at least 45-60 minutes.
  • Serve with the sauce.

Nutrition Facts : Calories 488.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 88.2, Sodium 121.9, Carbohydrate 6, Fiber 0.4, Sugar 0.6, Protein 16.9

RAO'S MEATBALLS



Rao's Meatballs image

Provided by Food Network

Yield Makes 14 meatballs

Number Of Ingredients 13

1 pound lean ground beef
½ pound ground veal
½ pound ground pork
2 large eggs
1 cup grated Pecorino Romano cheese
1 ½ tablespoons chopped fresh Italian parsley
1 garlic clove, peeled and minced
Kosher salt and pepper to taste
2 cups plain bread crumbs
2 cups lukewarm water
1 cup pure olive oil
2 24 oz. jars Rao's Homemade® Marinara Sauce
Italian bread (optional)

Steps:

  • Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt & pepper to taste. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, 1 cup at a time, at a time until the mixture is quite moist.
  • Shape meat mixture into 6 oz. balls.
  • In a large sauté pan, add oil and heat over medium-high heat until hot, but not smoking. Fry meatballs in batches. When bottom of meatball is very brown and slightly crisp, turn and cook top half. Remove from pan and place on paper towels to drain.
  • Once meatballs have drained any excess oil, place meatballs into simmering Rao's Homemade® Marinara Sauce and cook for 15 minutes or until meatballs are hot through and through.
  • If serving a meatball sub, while meatballs are cooking in the Rao's Homemade® Marinara Sauce, horizontally slice Italian bread and remove inner bread by hand and lightly toast, add 3 meatballs, placing a dollop of sauce over each meatball and serve.

FRANKIE'S MEATBALLS (FROM THE FAMOUS RAO'S RESTAURANT IN NYC)



Frankie's Meatballs (From the Famous Rao's Restaurant in Nyc) image

Make and share this Frankie's Meatballs (From the Famous Rao's Restaurant in Nyc) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Veal

Time 20m

Yield 14-18 meatballs

Number Of Ingredients 12

1 lb lean ground beef
1/2 lb ground veal
1/2 lb ground pork
2 large eggs
1 cup freshly grated pecorino romano cheese
1 1/2 tablespoons chopped fresh Italian parsley
1/2-1 small garlic clove, minced
salt and pepper
2 cups plain breadcrumbs
2 cups water
1 cup olive oil
1 garlic clove, lightly smashed

Steps:

  • With your hands, combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, minced garlic, and salt and pepper to taste and blend the ingredients together. Add the bread crumbs and blend into the meat mixture. Slowly add the water, 1 cup at a time, until the mixture is moist.
  • Shape the meat mixture into 2 1/2 to 3-inch balls.
  • Heat the oil in a large skillet. Sauté the whole garlic until lightly brown to flavor the oil, about 1 to 2 minutes.
  • Remove the garlic with a slotted spoon and discard.
  • Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more.
  • Remove the meatballs from the heat and drain them on paper towels.

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