RAO MEATBALLS RECIPES

Name: Rao's Meatballs
Yield: Makes 14 meatballs
Ingredients: 1 pound lean ground beef; ½ pound ground veal; ½ pound ground pork; 2 large eggs; 1 cup grated Pecorino Romano cheese; 1 ½ tablespoons chopped fresh Italian parsley; 1 garlic clove, peeled and minced; Kosher salt and pepper to taste; 2 cups plain bread crumbs; 2 cups lukewarm water; 1 cup pure olive oil; 2 24 oz. jars Rao's Homemade® Marinara Sauce; Italian bread (optional)

RAO'S MEATBALLS RECIPE - FOOD NETWORK

Rao's Meatballs Recipe - Food Network image

Provided by Food Network

Yield Makes 14 meatballs

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
½ pound ground veal
½ pound ground pork
2 large eggs
1 cup grated Pecorino Romano cheese
1 ½ tablespoons chopped fresh Italian parsley
1 garlic clove, peeled and minced
Kosher salt and pepper to taste
2 cups plain bread crumbs
2 cups lukewarm water
1 cup pure olive oil
2 24 oz. jars Rao's Homemade® Marinara Sauce
Italian bread (optional)

Steps:

Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt & pepper to taste. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, 1 cup at a time, at a time until the mixture is quite moist.
Shape meat mixture into 6 oz. balls.
In a large sauté pan, add oil and heat over medium-high heat until hot, but not smoking. Fry meatballs in batches. When bottom of meatball is very brown and slightly crisp, turn and cook top half. Remove from pan and place on paper towels to drain.
Once meatballs have drained any excess oil, place meatballs into simmering Rao's Homemade® Marinara Sauce and cook for 15 minutes or until meatballs are hot through and through.
If serving a meatball sub, while meatballs are cooking in the Rao's Homemade® Marinara Sauce, horizontally slice Italian bread and remove inner bread by hand and lightly toast, add 3 meatballs, placing a dollop of sauce over each meatball and serve.

NORTH AFRICAN MEATBALLS RECIPE - NYT COOKING

North African Meatballs Recipe - NYT Cooking image

In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. This recipe is an amalgam of several that I found on my bookshelf, among them one called boulettes tangéroises in an old French cookbook. Since I like things a bit spicier, my boulettes are more like Tunisian ones, in which hot pepper is more assertive.

Provided by David Tanis

Total Time 1 hours 15 minutes

Yield 4 to 6 servings, about 36 meatballs

Number Of Ingredients 33

Ingredients

2 tablespoons olive oil
1 and 1/2 cups finely diced onion
3 garlic cloves, minced
2 tablespoons tomato paste
1 inch piece cinnamon stick
Large pinch saffron, crumbled
Salt and pepper
3 cups chicken broth, vegetable broth or water
1 and 1/2 cups cubed day-old firm white bread
1 cup milk
1 pound ground beef or lamb
1 large egg, beaten
1 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
1/8 teaspoon grated nutmeg
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
3 tablespoons finely chopped scallion
All-purpose flour, for dusting
Olive oil or vegetable oil
1 cup giant couscous, m’hamsa, or medium couscous
2 tablespoons butter
1/2 cup golden raisins, soaked in hot water to soften, then drained
Salt
1/4 teaspoon ground cinnamon

Steps:

Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.

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