Rao's Meatballs

• servings: 28 items
• total time: 45 minutes

Ingredients

1 pound lean ground beef

1/2 pound ground pork

1/2 pound ground veal

2 large eggs

1 cup grated Pecorino Romano

1 1/2 tablespoons chopped Italian parsley

1/2 small clove garlic, peeled and finely chopped

Kosher or sea salt

Freshly ground pepper

2 cups fresh breadcrumbs

2 cups lukewarm water

1 cup good-quality olive oil

Your favorite marinara sauce (we like Marcella Hazan\'s Tomato Sauce With Onion and Butter, also on Food52)

Directions

In a large bowl, combine the beef, pork, and veal. Add the eggs, cheese, parsley, and garlic; season with salt and pepper. Using your hands, mix to combine. Add the breadcrumbs and mix again to combine. Slowly add the water, 1 cup at a time, until the mixture is quite moist. Shape into 2½- to 3-inch balls.

In a large skillet over medium-high heat, warm the oil. When the oil is very hot but not smoking, fry the meatballs in batches. When the bottom of the meatball is very brown and slightly crisp, turn and cook the top half. Remove from the heat and drain on paper towels.

Lower the cooked meatballs into the simmering marinara sauce and cook for 15 minutes. Serve alone or with pasta.