Classic Italian Trio Meatballs
Experience a taste of authentic Italian cuisine right at home with these Classic Italian Trio Meatballs. Inspired by Rao's Restaurant in New York City, this recipe blends premium ground beef, veal, and pork for a rich and savory flavor. Featuring freshly grated Pecorino Romano and a hint of garlic, these meatballs are perfect for special occasions or a comforting family dinner. Serve them alongside pasta and marinara sauce or enjoy them as is for an irresistible treat your loved ones won't forget!
12
Servings
N/A
Calories
12
Ingredients
Ingredients
Lean ground beef
1 lb (N/A)
Ground veal
1/2 lb (N/A)
Ground pork
1/2 lb (N/A)
Large eggs
2 (Beaten)
Freshly grated Pecorino Romano cheese
1 cup (N/A)
Chopped flat leaf parsley
1 1/2 tablespoons (Chopped)
Garlic
1/2 clove (Peeled and minced (optional))
Salt
To taste (N/A)
Black pepper
To taste (N/A)
Italian breadcrumbs
2 cups (Homemade or store-bought, method follows)
Lukewarm water
2 cups (N/A)
Extra virgin olive oil
1 cup (For frying)
Instructions
1
Prepare the breadcrumbs by using the finest quality Italian bread. Let the bread dry for at least two days to ensure it's the right texture.
2
Once dried, grate the bread using a handheld grater or a food processor fitted with a metal blade. Pass the grated bread through a medium strainer to achieve an even consistency.
3
In a large mixing bowl, combine the lean ground beef, ground veal, and ground pork. Mix well.
4
Add the beaten eggs, grated Pecorino Romano cheese, chopped parsley, minced garlic (if using), salt, and pepper to the meat mixture. Combine thoroughly using your hands to blend the ingredients together.
5
Gradually incorporate the Italian breadcrumbs into the mixture, ensuring an even distribution.
6
Slowly add lukewarm water, one cup at a time, mixing until the mixture becomes moist but not overly wet.
7
Shape the mixture into meatballs, approximately 2 1/2 to 3 inches in diameter.
8
Heat the extra virgin olive oil in a large sauté pan over medium-high heat. When the oil is hot (but not smoking), fry the meatballs in batches, being careful not to overcrowd the pan.
9
Cook the meatballs until the bottom half is browned and slightly crispy, about 5-7 minutes, then turn them to cook the top half for another 5-7 minutes.
10
Once cooked, remove the meatballs from the oil and drain them on paper towels to remove excess grease.
11
Carefully lower the cooked meatballs into simmering marinara sauce and let them simmer for an additional 15 minutes to infuse the flavors.
12
Serve the meatballs over pasta or enjoy them on their own, garnished with extra parsley and cheese if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What meats are used in the Classic Italian Trio Meatballs?
The recipe uses a blend of 1 lb lean ground beef, 1/2 lb ground veal, and 1/2 lb ground pork.
How many servings does this recipe provide?
This recipe makes approximately 12 servings.
What restaurant inspired this meatball recipe?
These meatballs are inspired by the famous Rao's Restaurant in New York City.
What is the secret to the breadcrumbs in this recipe?
The secret is using high-quality Italian bread that has dried for at least two days before being grated and strained.
What type of cheese is included in the meat mixture?
The recipe calls for 1 cup of freshly grated Pecorino Romano cheese.
How large should the meatballs be shaped?
The mixture should be shaped into meatballs approximately 2 1/2 to 3 inches in diameter.
What kind of oil is recommended for frying?
One cup of extra virgin olive oil is used for frying the meatballs.
How long should the meatballs fry on each side?
Fry the meatballs for about 5-7 minutes on the bottom half, then another 5-7 minutes after turning.
Do you simmer the meatballs after frying?
Yes, the cooked meatballs should be lowered into simmering marinara sauce for an additional 15 minutes.
Is garlic a required ingredient?
Garlic is listed as an optional ingredient; if used, use 1/2 clove, peeled and minced.
What type of parsley is best for this recipe?
The recipe recommends 1 1/2 tablespoons of chopped flat leaf parsley.
How do you incorporate water into the meat mixture?
Gradually add lukewarm water one cup at a time until the mixture is moist but not overly wet.
How should the eggs be prepared before adding them?
The two large eggs should be beaten before being added to the mixing bowl.
What should I do with the meatballs immediately after frying?
Remove them from the oil and drain them on paper towels to remove any excess grease.
Can I use a food processor for the breadcrumbs?
Yes, you can use a food processor fitted with a metal blade or a handheld grater to prepare the breadcrumbs.
What is the recommended texture for the breadcrumbs?
The breadcrumbs should be passed through a medium strainer to achieve an even consistency.
How do I know when the oil is ready for frying?
The oil should be hot but not smoking before you begin frying the meatballs in batches.
What is the primary category for this recipe?
This recipe is categorized under Veal.
How much water is needed in total?
The recipe calls for 2 cups of lukewarm water to be added slowly.
Should the meat be mixed by hand?
Yes, the instructions suggest using your hands to thoroughly blend the ingredients together.
What is a good side dish for these meatballs?
They are traditionally served over pasta with marinara sauce.
How much salt and pepper should I add?
Salt and black pepper should be added to taste according to your preference.
What tags are associated with this recipe?
Tags include Italian, meatballs, veal, ground beef, ground pork, homemade, Rao's recipe, pasta, comfort food, and family meal.
Can I use store-bought breadcrumbs?
While homemade is described, the recipe states you can use store-bought Italian breadcrumbs as well.
Is it okay to overcrowd the pan while frying?
No, you should fry the meatballs in batches to avoid overcrowding the pan.
What is the first step in the instructions?
The first step is preparing the breadcrumbs by drying quality Italian bread for at least two days.
What garnish is suggested for serving?
You can garnish the dish with extra parsley and cheese if desired.
What is the total amount of meat used?
The total meat weight is 2 lbs (1 lb beef, 0.5 lb veal, 0.5 lb pork).
What does the 'Trio' in the name refer to?
The 'Trio' refers to the combination of three different ground meats: beef, veal, and pork.
How many ingredients are in this recipe?
There are 12 ingredients in total, including the optional garlic.