About 2 years ago, I was watching Martha Stewart and saw something that changed my life. The head chef from Rao’s New York was on and made his world-famous meatballs. So maybe it didn’t change my life, but at the very minimum, my meatballs will never be the same!
This recipe is fool-proof, as long as you follow the handling instructions. That’s right folks, you heard it here. The secret to amazing meatballs is how you handle the meat. Do NOT over handle. The instructions are written the way they are to minimize the handling to the meat, and this my friends, is the secret to perfect meatballs!
I apologize for not having pictures. I always seem to get so lost in this recipe that I never remember to take some, but I think that is a good thing! I promise to get some up when I post the recipe for my super easy homemade sauce that goes with the meatballs!
- 1.5 lb Ground Beef or Sirloin (85%)
- 1 lb Ground Pork
- 3 Large Garlic Cloves (crushed)
- Salt & Pepper
- 2 Eggs (room temperature)
- 1.5 cup Water (room temperature)
- 1.5 cup Fresh Reggiano or Pecorino Cheese (grated)
- 1 cup Seasoned Breadcrumbs
- Preheat oven to 375
- Place meats in a tall mixing bowl and press into the bowl
- Put garlic on top of meat and lightly rub the garlic around the top of the meat
- Sprinkle with salt & pepper
- Crack your eggs on top of the mixture
- Remember- You have NOT stirred or mixed anything yet, you are layering
- Poor the water over the layers
- Sprinkle the cheese over the water to make a top layer like a tablecloth
- Cover the cheese with the breadcrumbs
- Now you are ready to mix. Mix from the outside of the bowl to the middle and fold it in.
- After you go around the bowl twice, the mixture should be mixed. Do NOT over handle the meat.
- Roll into your preferred size meatball and place on a greased cookie sheet (do not use foil)
- Bake for 20 minutes, or until the top of the meatballs begin to brown
- When baking is complete, place meatballs in a pot full of your favorite sauce and allow to simmer for at least 30 minutes.
- Serve over your favorite pasta (mine is papparadelle) or on hoagie rolls.
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I love meatballs but never, ever make them (much to the Booze Hound’s dismay!!). These I will have to try! I bet they’re great in sub form, too!
I love meatballs too. My bf and I once made a batch with sour cream – so yummy!
Rao’s meatballs are my absolute favorite. I actually bought the Rao’s cookbook just to make the meatballs.
These sound wonderful. I could use a good recipe for meatballs – will definitely give this one a try!
Trying this out tonight… thanks for the (hopefully) delicious recipe!
These are absolutely melt in your mouth meatballs!! (Literally) The only thing that I added is half of a packet of Rabusto dry Italian dressing for a little more flavor. The most tender meatballs ever! Thanks. 🙂
I used 2 pounds of ground beef:
Recipe sounds great… Just made these followed recipe, the only thing I changed was I added a good amount of fresh basil leaves minced in the food processor with 4 cloves of large garlic, salt, oregano and Extra Virgin Olive Oil about 1/4 cup. I also added 1 cup of butter milk ( make my own with a ratio of 1 cup of milk and 2 tbs of vinager) plus a 1/2 cup of water.
Otherwise followed the recipe, these are in the oven now … Will post results and pics later …
Can I make these super yummy meatballs a day ahead and store them in the refrigerator and cook the next day. Do they still taste as yummy.