RAO'S MEATBALLS WITH MARINARA SAUCE
This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.
Provided by Adam Nagourney
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
- Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
- Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 55 grams, Carbohydrate 50 grams, Fat 79 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 20 grams, Sodium 1472 milligrams, Sugar 14 grams, TransFat 0 grams
MEATBALLS WITH MARINARA
Provided by Anne Burrell
Categories main-dish
Time 4h30m
Yield 18 to 20 meatballs
Number Of Ingredients 22
Steps:
- For the marinara sauce: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and crushed red pepper and cook for another 2 to 3 minutes, stirring frequently.
- Pulse to combine the tomatoes in a food processor. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- For the meatballs: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add 1/2 cup water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 500 degrees F.
- Shape the meat into desired size. Some people like 'em big and some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! Top with fresh ricotta cheese, garnish with chopped pickles and chives and serve with grilled garlic bread. YUM!
RAO'S MEATBALLS
Provided by Food Network
Yield Makes 14 meatballs
Number Of Ingredients 13
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.
RAO'S MARINARA SAUCE
This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 7 cups
Number Of Ingredients 7
Steps:
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
RAO'S MARINARA SAUCE
I got this receipe from Martha Stewart's website. This great recipe is from "Rao's Cookbook" by Frank Pellegrino. This stuff sells for $7.50 a quart in Florida. I use it with Frankie's Meatball s recipe found here on Recipezaar. This is the "real deal."
Provided by Danny Sneade
Categories European
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices, season with sale, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more. Remove from heat and serve.
Nutrition Facts : Calories 166.1, Fat 18, SaturatedFat 2.5, Sodium 1.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 0.2
RAO'S FAMOUS MEATBALLS
I saw this on the Today Show. I made them one night and now my family asks for them at least once a week. They may seem labor intensive but they are most certainly worth the effort. You can serve them with spaghetti or on their own. Hope you enjoy them as much as we do!
Provided by fishywitch
Categories Meat
Time 1h30m
Yield 14-16 meatballs
Number Of Ingredients 12
Steps:
- In a large bowl, place the meat and rub the minced garlic into it.
- Press the meat in the bowl.
- Add in this order: Salt, pepper, parsley, 2 eggs and water. Then sprinkle the cheese over the top as if you are going to cover the water. Finally, sprinkle the breadcrumbs over the cheese.
- Mix from the outside of the bowl to the middle, folding it inches Do not overmix!
- After the ingredients are mixed, start to roll the meatballs in your hands, about 6 ounces per meatball.
- After your meatballs are rolled, take a 10 inch frying pan and add your oil and the reserved whole clove of garlic and heat. When the clove starts to brown, the oil is ready.
- Fry the meatballs, cooking and flipping until golden brown, about 4 1/2 to 5 minutes per side.
- Remove the meatballs after frying and put on a paper towel lined plate to absorb excess oil.
- (If you want you can bake the meatballs on a lightly greased tray at 350 degrees-the taste is totally different than frying).
- Add the meatballs to your tomato sauce to finish cooking.
- Let simmer for at least 45-60 minutes.
- Serve with the sauce.
Nutrition Facts : Calories 488.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 88.2, Sodium 121.9, Carbohydrate 6, Fiber 0.4, Sugar 0.6, Protein 16.9
More about "raos meatballs with marinara sauce recipes"
RAO'S MEATBALLS WITH MARINARA SAUCE - TODAY.COM
From today.com
4.1/5 Category EntréesCuisine American,Italian
- Remove tomatoes from cans and place in a large bowl, reserving juices. Using your hands, crush the tomatoes. Remove and discard the hard core from stem end and any skin and tough membrane. Set aside.
- Place the oil in a large, nonreactive saucepan over medium-low heat. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic and cook until softened, about 30 seconds. Stir in the tomatoes and the reserved juices. Season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper. Continue cooking 1 minute more. Remove from heat and serve.
AMAZON.COM : RAO'S HOMEMADE MARINARA SAUCE, 32 …
From amazon.com
Reviews 2.3K
RAO'S MEATBALLS RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
32 RECIPES THAT START WITH A JAR OF MARINARA SAUCE
From tasteofhome.com
RAO'S FAMOUS MEATBALLS RECIPE - CELEBRITY TASTE MAKERS
From celebritytastemakers.com
RAO'S MEATBALLS IN MARINARA SAUCE - GLEBE KITCHEN
From glebekitchen.com
FROZEN MEATBALLS & SAUCE – RAO'S SPECIALTY FOODS
From raos.com
Availability Out of stock
RAO'S SPECIALTY FOOD MARINARA SAUCE, 15.5 OZ - AMAZON.CA
From amazon.ca
Reviews 1.5K
RAO'S HOMEMADE SENSITIVE MARINARA SAUCE - SAUCEPROCLUB.COM
From sauceproclub.com
RAO'S MEATBALLS WITH MARINARA SAUCE (AKA, SUNDAY SAUCE)
From thefloridacatholic.org
CASE OF ITALIAN WEDDING SOUP – RAO'S SPECIALTY FOODS
From raos.com
RAOS MEATBALL RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE MARINARA SAUCE – RAO'S SPECIALTY FOODS
From raos.com
RAO'S HOMEMADE MARINARA TOMATO SAUCE - SHOP SAUCES
From heb.com
RAO'S KETO-FRIENDLY TOMATO BASIL SAUCE AT NATURA MARKET
From naturamarket.ca
RAO'S MEATBALLS WITH MARINARA SAUCE RECIPE | SAUCE RECIPES, RAOS ...
From pinterest.ca
RAO'S MARINARA SAUCE RECIPE - SAUCEPROCLUB.COM
From sauceproclub.com
RAO'S MEATBALLS WITH MARINARA SAUCE - FOODFLAG
From foodflag.com
RAO'S VODKA SAUCE REVIEW - THERESCIPES.INFO
From therecipes.info
RAO'S MEATBALLS WITH MARINARA SAUCE | E GRENSKY | COPY ME THAT
From copymethat.com
TURKEY MEATBALLS IN MARINARA SAUCE - ONCE UPON A CHEF
From onceuponachef.com
CLASSIC RAO’S RESTAURANT MEATBALLS AND MARINARA! MY “52 IN 22” …
From biteeatrepeat.com
MEATBALL AND MARINARA SAUCE RECIPE RECIPES - STEVEHACKS
From stevehacks.com
RAO MARINARA SAUCE - THERESCIPES.INFO
From therecipes.info
MARINARA SAUCE WITH MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
RAO'S MEATBALLS WITH MARINARA SAUCE - ALL INFORMATION ABOUT …
From therecipes.info
RAO'S MEATBALLS WITH MARINARA SAUCE - TWISTEDTAILRANCH
From twistedtailranch.com
RAO’S MEATBALLS WITH MARINARA SAUCE RECIPE – SSC RESULT
From sscresult2016.com
RAO'S MEATBALLS WITH MARINARA SAUCE - PLAIN.RECIPES
From plain.recipes
RECIPES WITH RAO'S MARINARA SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
IS RAO’S MARINARA SAUCE GOOD - MAY 2022 BRONNIE BAKES
From bronniebakes.com
RAO’S MEATBALLS WITH MARINARA SAUCE ON TRIVET RECIPES
From trivet.recipes
RECIPE: RAO’S MEATBALLS WITH MARINARA SAUCE - THE SEATTLE …
From seattletimes.com
SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
RAO'S MEATBALLS WITH MARINARA SAUCE - DINING AND COOKING
From diningandcooking.com
RAO'S MEATBALLS WITH MARINARA SAUCE RECIPE | RECIPE | MARINARA …
From pinterest.ca
KAY'S KEEPERS: RAO'S MEATBALLS AND MARINARA SAUCE
From kayskeepers.blogspot.com
RAO'S MEATBALLS WITH MARINARA SAUCE | RECIPE CART
From getrecipecart.com
RAO'S MEATBALLS WITH MARINARA SAUCE RECIPE | RECIPE | RECIPES, …
From pinterest.com
RAO'S MEATBALLS - HIDE THE CHEESE
From hidethecheese.com
You'll also love