Italian Meatballs adapted Raos meatball recipe

2 lb {908 g}

of ground beef pork mix

{100 g} 2

large eggs, beaten

1 cup {100 g}

freshly grated parmesan

1 1/2 tsp {0.0 g}

Italian seasoning

1 1/2 tsp {7.0 g}

kosher salt

1 tsp {2.9 g}

freshly ground pepper

{3 g} 1

clove minced garlic

2 cup {202 g}

breadcrumbs (panko is ok)

2 cup {474 g}

warm water

1/2 cup {108 g}

olive oil

{3 g} 1

clove of garlic smashed

2 - 2 1/2

jars of marinara sauce

In a large bowl mix the meat, eggs, parmesan, Italian seasoning, salt, pepper and minced garlic by hand, gently. Then add the breadcrumbs and water and mix by hand until fully incorporated.

Make into desired sized meatballs.

Heat olive oil in a large saucepan with the smashed garlic clove until fragrant and the garlic is browned over medium to medium high heat. Remove the garlic cloved. In batches, place raw meatballs into oil and brown on one side, then flip over to brown other side. Meatballs are very lose and delicate. When flipping, it is advisable to use a spatula to make sure it is loosened from the pan and then use tongs to flip. When both sides are browned, remove to a paper towel lined plate to soak up residual oil. Brown next batch of meatballs. As you’re browning the second batch, you can start heating up the marinara sauce in a large dutch oven. Add the browned meatballs when it comes to a simmer. Simmer all of the browned meatballs for approximately 30 min. to 1 hour. Use immediately or can be cooled then refrigerated or frozen.

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