Ingredients:
- 1 pound lean ground beef
- 1 pound ground pork
- 1 1/2 cloves garlic
- 2 large eggs
- 1 cup freshly grated pecorino romano cheese
- 1 1/2 tablespoons chopped fresh italian parsley
- Coarse salt and freshly ground pepper
- 2 cups plain dry bread crumbs
- 2 cups water, room temperature
- 1 cup olive oil
- Cooked pasta, (optional)
- Rao’s marinara sauce
Instructions:
- 1. In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.
- 2. Shape mixture into 2 1/2-to-3-inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately.
- 3. Meanwhile, bring marinara sauce to a boil in a large nonreactive saucepan. Reduce heat to a simmer and add meatball. Let meatballs cook in sauce about 20 minutes; serve immediately with pasta, if desired.
