Raos Meatballs With Marinara Sauce Recipes

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RAO'S MEATBALLS WITH MARINARA SAUCE



Rao's Meatballs With Marinara Sauce image

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

1/4 cup extra-virgin olive oil
2 ounces salt pork, thinly sliced
3 tablespoons minced onion
2 garlic cloves, minced
2 28-ounce cans imported Italian crushed tomatoes
6 leaves fresh basil, torn into small pieces
Pinch of dried oregano
Salt and ground black pepper
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons finely chopped flat-leaf parsley
1 small garlic clove, minced
Salt and ground black pepper
2 cups fine dry bread crumbs
1 cup extra-virgin olive oil
1 clove garlic, lightly smashed

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



Meatballs with Marinara image

Provided by Anne Burrell

Categories     main-dish

Time 4h30m

Yield 18 to 20 meatballs

Number Of Ingredients 22

1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
Pinch crushed red pepper
Four 28-ounce cans Italian plum San Marzano tomatoes
Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 1/2 cup breadcrumbs
1 cup dill pickles, chopped
1/2 bunch fresh chives, chopped
Serving suggestion: fresh ricotta, grilled garlic bread

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



Rao's Meatballs image

Provided by Food Network

Yield Makes 14 meatballs

Number Of Ingredients 13

1 pound lean ground beef
½ pound ground veal
½ pound ground pork
2 large eggs
1 cup grated Pecorino Romano cheese
1 ½ tablespoons chopped fresh Italian parsley
1 garlic clove, peeled and minced
Kosher salt and pepper to taste
2 cups plain bread crumbs
2 cups lukewarm water
1 cup pure olive oil
2 24 oz. jars Rao's Homemade® Marinara Sauce
Italian bread (optional)

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.

MARINARA MEATBALLS RECIPE BY TASTY



Marinara Meatballs Recipe by Tasty image

Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 40 meatballs

Number Of Ingredients 28

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  • Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  • Bake meatballs for 15 minutes, until golden brown. Set aside.
  • Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
  • Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
  • Stir the mixture and bring to a simmer for 5 minutes.
  • Add the meatballs and coat them with the sauce.
  • Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
  • Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram

RAO'S MARINARA SAUCE



Rao's Marinara Sauce image

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

Four 28-ounce cans whole tomatoes with basil, preferably from San Marzano
1/2 cup olive oil
6 tablespoons minced onion
4 cloves garlic, peeled and minced
Coarse salt and freshly ground pepper
12 leaves fresh basil, torn (optional)
Pinch of dried oregano

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



Rao's Marinara Sauce image

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

112 ounces tomatoes with basil, whole and canned
1/2 cup olive oil
6 tablespoons onions, minced
4 garlic cloves, peeled and minced
1/2 teaspoon salt and pepper, freshly gound
12 fresh basil, torn (optional)
1/4 teaspoon oregano

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



Rao's Famous Meatballs image

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

1 1/2 lbs ground beef
1/2 lb ground veal
1/2 lb ground pork
4 large garlic cloves (3 minced and 1 reserved for frying)
2 tablespoons parsley
2 large eggs
1 1/2 cups water
2 cups pecorino romano cheese, grated
1 cup plain breadcrumbs
salt and pepper
2 cups cooking oil or 2 cups olive oil, for frying
tomato sauce, of your choosing. (But really good in a tomato-basil sauce.)

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

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  • 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.
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  • Stir in basil, if using, oregano, and season with pepper. Continue cooking 1 minute more. Remove from heat and serve.
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NYT RAO'S MEATBALLS - THERESCIPES.INFO
Meatballs & Sauce - Rao's Specialty Foods hot www.raos.com. Rao's Specialty Foods Meatballs & Sauce 4.2 (20) Write a review $12.99 USD Sold out Quantity Tender and juicy beef and pork meatballs smothered in marinara sauce. Look for this and other Rao's Homemade® frozen entrees at your favorite retailer today. Launch Nutritional Facts Share
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RAO'S MEATBALLS WITH MARINARA SAUCE | RECIPE CART
1/4 cup extra-virgin olive oil 2 ounces salt pork, thinly sliced 3 tablespoons minced onion 2 garlic cloves, minced 2 28-ounce cans imported Italian crushed tomatoes 6 leaves fresh basil, torn into small pieces Pinch of dried oregano Salt and ground black pepper 1 pound ground lean beef 1/2 pound ground veal 1/2 pound ground pork 2 large eggs 1 cup freshly grated Pecorino Romano …
From getrecipecart.com
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RAO'S MEATBALLS WITH MARINARA SAUCE RECIPE | RECIPES, NYT …
Dec 19, 2015 - 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. Dec 19, 2015 - This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, …
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RAOS MARINARA RECIPES ALL YOU NEED IS FOOD
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 ...
From stevehacks.com
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SPICY ARRABBIATA SAUCE RECIPE - THERESCIPES.INFO
https://www.chilipeppermadness.com › recipes › arrabbiata-sauce. All information about healthy recipes and cooking tips
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Top Asked Questions

How do you make Rao's meatballs?
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.
How to cook meatballs in marinara sauce?
Take off of pan and add into marinara sauce and simmer over low heat. Frying: In a medium sauté pan, add the oil over medium high heat. When the oil is hot add the meatballs into the pan and cook till golden brown on both sides for approximately 6 to 7 minutes each side. Take out of pan and add into marinara sauce and simmer over low heat.
What to make with marinara sauce from Rao's?
It's delicious atop penne, angel hair, and even eggplant parmesan. Martha and Michael Kors make one of his favorite recipes from Rao's restaurant: meatballs with marinara sauce. Part 1. Read the full recipe after the video. Remove tomatoes from can and place in a large bowl, reserving juices.
Are Rao's meatballs good?
Rao’s meatballs are famous for a reason… Rao's meatballs are famous for a reason. Big, tender, and floating in the best marinara sauce you've ever tasted. Hand crush the tomatoes, removing the tough piece of core in each tomato (the stem end).

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