Meatball
Martha and Michael Kors make one of his favorite recipes from Rao's restaurant: meatballs with marinara sauce. Part 1.
Frankie's Meatballs
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The Martha Stewart Show, March Winter 2007
- Yield Makes 14 to 18 meatballs
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Ingredients
- 1 pound lean ground beef
- 1 pound ground pork
- 1 1/2 cloves garlic
- 2 large eggs
- 1 cup freshly grated Pecorino Romano cheese
- 1 1/2 tablespoons chopped fresh Italian parsley
- Coarse salt and freshly ground pepper
- 2 cups plain dry bread crumbs
- 2 cups water, room temperature
- 1 cup olive oil
- Cooked Pasta, (optional)
- Rao's Marinara Sauce
Directions
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In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.
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Shape mixture into 2 1/2-to-3-inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately.
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Meanwhile, bring marinara sauce to a boil in a large nonreactive saucepan. Reduce heat to a simmer and add meatball. Let meatballs cook in sauce about 20 minutes; serve immediately with pasta, if desired.
Perfect recipe! 2 cups of water is the right amount of water. Mix the meat thoroughly alternating breadcrumb and water. I bake the meatballs @ 400 for 25 minutes then add to the sauce. I have been making this meatball now for 3 or 4 years and they are the best. Subtle flavor in the meat and it picks up the flavors of the sauce.
2 cups of water is 2 too much. Fix the recipe
Really easy, really good. My 10-year-old son made them!
The yummiest meatballs I've ever eaten. I multiply the recipe and freeze some after I cook them so I can just defrost and have a gourmet meal in a flash!
The meatballs are good hot or cold, great for breakfast on the morning after :) You can't have too much of a good thing ;)