1930 1974 1974 Anna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain …
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For Rao's Meatballs: In a large bowl, combine the three ground meats. Mince clove garlic and add to meat mixture, spreading the meat in bowl as if you're making a well. Then add the parsley, salt, pepper and eggs followed by the water.
Rao's Meatballs with Marinara Sauce. 1 Ingredients. Rao’s Marinara Sauce. 4 28-ounce cans whole tomatoes with basil, preferably from San Marzano. 1/2 cup olive oil. 6 tablespoons minced ... 2 Preparation. 3 Recipe Tags.
Rao’s recipe is pretty no-frills in terms of details. The mixing is broken down into three parts. First, you combine the ground beef, pork, and veal. Next add the eggs, cheese, parsley, garlic, salt, and pepper and use your hands to mash together. Lastly, you mix in the breadcrumbs. At this point the mixture will be really dry.
The best way to achieve this is to use a panade. A panade is a paste of bread or bread crumbs (sometimes cookies, crackers, and cake) soaked in liquid. It lends tenderness and moisture to ground meat mixtures like meatloaf and meatballs. Low carb meatballs do not use bread or bread crumbs to make a panade.