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Ингредиенты
- 1 lb grnd lean beef
- 1/2 lb grnd veal
- 1/2 lb grnd pork
- 2 lrg Large eggs
- 1 c. freshly-grated Pecorino Romano cheese
- 1 1/2 Tbsp. minced flat-leaf parsley
- 1/2 sm garlic clove peeled, and chopped, (optional) Salt to taste Freshly-grnd black pepper to taste
- 2 c. bread crumbs method follows
- 4 c. lukewarm water
- 1 c. extra-virgin extra virgin olive oil
Инструкции
- Bread Crumbs: Unless you make your own bread crumbs, you won"t be following Rao"s kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least two days. Then grate, using a handheld grater or possibly a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture.
- Meatballs: Combine beef, veal, and pork in a large bowl. Add in Large eggs, cheese, parsley, garlic and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mix. Slowly add in water, 1 c. at a time, till the mix is quite moist. Shape the mix into balls (approximately 2 1/2- to 3-inches in diameter).
- Heat oil in a large saute/fry pan. When oil is very warm but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels.
- Lower cooked meatballs into simmering Marinara Sauce (see recipe) and cook for 15 min. Serve over pasta or possibly on their own.
- This recipe yields 12 meatballs.
- Yield: 12 meatballs
