Rao's Meatballs

Dr. Sweetpea loves Italian meatballs. If he could eat it everyday, he totally would. I came across this Rao's recipe online and decided to give it a try. It is by far the bast Italian Meatballs that I've ever made at home. Definitely a keeper for us.

Rao's Italian Meatballs

(Source: Today Show)

1 1/2 pounds ground beef

1/4 pound ground pork

1/4 pound ground veal

3 cloves minced garlic

1 1/2 tablespoon chopped Italian parsley

Salt and pepper to taste

2 eggs

1/2 cup water

1 1/4 cups grated Pecorino Romano cheese

1/2 cup plain breadcrumbs

2 cups vegetable oil for frying (optional)

In a large bowl, combine the three ground meats. Mince clove garlic and add to meat mixture, spreading the meat in bowl as if you're making a well. Then add the parsley, salt, pepper and eggs followed by the water. Begin to sprinkle the cheese on top of the water as if covering it, and then sprinkle the breadcrumbs over the cheese. After all ingredients are added, mix from the outside of the bowl towards the middle, rotating the bowl as you mix until well combined. When finished, shape mixture into the desired size that you prefer.The meatballs can then be baked or fried.

Baking: Place the meatballs on a cookie sheet and bake at 350° for 25 to 30 minutes. Take off of pan and add into marinara sauce and simmer over low heat.

Frying: In a medium sauté pan, add the oil over medium high heat. When the oil is hot add the meatballs into the pan and cook till golden brown on both sides for approximately 6 to 7 minutes each side. Take out of pan and add into marinara sauce and simmer over low heat.

When finished, plate and top with more marinara sauce. Serve.