I've been trying to get into Rao's, the famous little Italian family restaurant, for years - located at 455 East 114th Street, East Harlem, New York.
Make Rao’s mouthwatering meatballs
Makes 14–16 meatballs
1 1/2 lb beef
1/2 lb veal
1/2 lb pork
3 large gloves garlic, minced
Salt
Pepper
Parsley
2 eggs
1 1/2 cups water
1 1/2 cups grated Pecorino cheese
1 cup plain breadcrumbs
In a large bowl, place the meat and rub the minced garlic into it. Press the meat down in the bowl, then add, in this order, the salt, pepper, parsley, 2 eggs, and the water. Then sprinkle the cheese over the top as if you are going to cover the water. Finally, sprinkle the breadcrumbs over the cheese.
When you start to mix it all together, mix from the outside of the bowl to the middle and fold it in. After the ingredients are mixed, start to roll the meatball in your hands, about 6 ounces per meatball.
After your meatballs are rolled, take a frying pan (a 10 inch sautee pan is best), add your oil (2 cups) and heat. Place a clove of whole garlic in the frying pan; when the clove of garlic starts to brown, the oil is ready.
Fry the meatballs, cooking and flipping each side until golden brown, about 4 1/2 to 5 minutes on each side. Remove the meatballs after cooking and put on a plate with some paper towels to absorb the oil. [If you want, you can bake the meatballs in an oven on a lightly greased tray at 350 degrees – the taste is totally different than frying.]
Add the meatballs to your tomato sauce and finish cooking them up in the sauce. Serve with the sauce.
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