How to make RAO'S | Meatballs & Marinara Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

Heat 1/4 cup of extra virgin olive oil in a large saucepan over medium low heat.

Once the olive oil begins to shimmer, add 2 ounces of cubed salt pork (pancetta).

Render the fat from the pancetta until it becomes crispy, then remove it with a slotted spoon and discard.

Add 3 tablespoons of minced sweet onion to the oil and sauté for about 3 minutes until the onion becomes translucent.

Add 2 very large minced garlic cloves and sauté for another minute until the garlic softens.

Add 2 cans of San Marzano crushed tomatoes to the saucepan and bring the sauce to a boil.

Once boiling, reduce the heat and allow it to simmer gently for 45 minutes, without adding salt, pepper, or fresh basil yet.

In a very large mixing bowl, combine 1 pound of lean ground beef, 1/2 pound of ground veal, and 1/2 pound of ground pork.

Crack in 2 large fresh eggs, add 1 cup of finely grated pecorino Romano cheese, 1 1/2 tablespoons of finely chopped fresh Italian parsley, 1 finely minced garlic clove, and 2 cups of Italian breadcrumbs.

Season with kosher salt and cracked black pepper.

Set aside 2 cups of very cold water to add to the mixture as needed.

Mix the meatball mixture well, adding cold water slowly, about 1/2 cup at a time, until the mixture is moist.

Form each meatball into a 2-inch diameter ball, slightly larger than a golf ball (about 2 ounces or 55 grams).

In a large saucepan, heat 1 cup of extra virgin olive oil over medium-high heat.

Add 1 large smashed garlic clove to the oil and fry for about 5 minutes until it becomes deep golden brown, then remove and discard the garlic.

Working in small batches, add the meatballs to the hot oil and fry until the underside is very crisp, about 5 minutes per side.

Once browned on both sides, remove the meatballs from the oil and place them on a drainage rack.

Repeat the frying process with the remaining meatballs.

Submerge the fried meatballs in the marinara sauce and cook on low heat for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens