Rao’s Meatballs with Marinara Sauce is a classic comfort dish that brings the flavors of Italian cuisine right into your kitchen. This recipe showcases tender, flavorful meatballs paired with a rich marinara sauce, making it perfect for family dinners or special occasions. Whether you’re hosting a party or enjoying a cozy night in, Rao’s meatballs are sure to impress with their hearty taste and satisfying texture.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of ground beef, pork, veal, and fresh herbs creates a savory and rich profile that everyone will adore.
- Versatility: Serve these meatballs over pasta, in a sub sandwich, or on their own as an appetizer.
- Easy to Prepare: With straightforward steps and common ingredients, this recipe is accessible for cooks of all levels.
- Perfect for Meal Prep: Make a large batch and store leftovers for quick meals throughout the week.
- Family-Friendly: Kids and adults alike will enjoy this classic dish, making it a great addition to any dinner table.
Tools and Preparation
Having the right tools makes cooking easier and more enjoyable. Here are essential tools you’ll need for making Rao’s Meatballs with Marinara Sauce.
Essential Tools and Equipment
- Large bowl
- Nonreactive saucepan
- Wooden spoon or spatula
- Baking sheet or sauté pan
- Measuring cups and spoons
Importance of Each Tool
- Large bowl: Essential for mixing the meatball ingredients thoroughly without spilling.
- Nonreactive saucepan: Prevents any chemical reaction that could alter the flavor of the marinara sauce while cooking.
Ingredients
For Rao’s Marinara Sauce
- 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
- 12 leaves fresh basil, torn (optional)
- Pinch of dried oregano
- Freshly ground pepper
For Rao’s Meatballs
- 1½ pounds ground beef
- 1/4 pound ground pork
- 1/4 pound ground veal
- 3 cloves minced garlic
- 1½ tablespoon chopped Italian parsley
- Salt and pepper to taste
- 2 eggs
- 1/2 cup water
- 1¼ cups grated Pecorino Romano cheese
- 1/2 cup plain breadcrumbs
- 2 cups vegetable oil for frying (optional)
How to Make Rao’s Meatballs with Marinara Sauce
Step 1: Prepare the Marinara Sauce
- Remove tomatoes from cans and place in a large bowl, reserving juices. Crush the tomatoes with your hands. Discard any hard cores, skin, or tough membranes.
- Heat olive oil in a large nonreactive saucepan over medium-low heat. Add minced onion; cook until soft and slightly browned (about 3 minutes).
- Stir in minced garlic; cook until softened (about 30 seconds).
- Add crushed tomatoes along with reserved juices. Season generously with coarse salt.
- Increase heat to bring sauce to a boil; then reduce heat to low and simmer until slightly thickened (about 1 hour).
- If using basil, stir it in along with oregano and season with freshly ground pepper. Cook for an additional minute before removing from heat.
Step 2: Make the Meatballs
- In a large bowl, combine ground beef, ground pork, and ground veal.
- Mince garlic cloves; add them to the meat mixture. Spread the meat mixture out like making a well.
- Add chopped parsley, salt, pepper, eggs, and water into the well you’ve made in the meat mixture.
- Sprinkle grated Pecorino Romano cheese over the water followed by plain breadcrumbs.
- Mix all ingredients thoroughly by moving from outside to inside of the bowl until well combined.
- Shape the mixture into meatballs of your desired size.
Step 3: Cooking Options
Baking Method:
- Place formed meatballs on a cookie sheet.
- Bake at 350°F for 25-30 minutes until cooked through.
- Transfer baked meatballs into marinara sauce; simmer gently over low heat.
Frying Method:
- Pour vegetable oil into a medium sauté pan over medium-high heat.
- Once hot, add meatballs carefully; cook until golden brown on both sides (approximately 6-7 minutes per side).
- Remove fried meatballs from the pan and transfer them into marinara sauce; let simmer over low heat.
When ready to serve, plate your delicious Rao’s Meatballs topped with extra marinara sauce! Enjoy this comforting dish that’s perfect for any gathering or cozy night at home!
How to Serve Rao’s Meatballs with Marinara Sauce
Serving Rao’s Meatballs with Marinara Sauce can elevate any meal. Whether it’s a family dinner or a casual gathering, these meatballs are versatile and delicious. Here are some ideas to enhance your serving experience.
Classic Pasta Pairing
- Serve the meatballs over a bed of spaghetti or fettuccine for a traditional Italian meal.
- Drizzle extra marinara sauce over the pasta for added flavor and moisture.
Meatball Sub Sandwiches
- Place meatballs in a crusty hoagie roll, top with marinara sauce, and sprinkle with mozzarella cheese.
- Toast the sandwich until the cheese melts for a deliciously gooey treat.
Meatball Appetizers
- Skewer small meatballs on toothpicks for easy serving at parties.
- Serve with a side of marinara sauce for dipping to keep it fun and interactive.
Salad Topper
- Slice cooked meatballs and add them to fresh green salads.
- The savory meat adds protein and pairs well with tangy dressings.
Pizza Topping
- Chop up meatballs and use them as a topping on homemade or store-bought pizza.
- Add marinara sauce, cheese, and your favorite vegetables for a hearty pizza option.
How to Perfect Rao’s Meatballs with Marinara Sauce
Making Rao’s Meatballs is all about technique. Here are some tips to ensure you achieve the best results every time.
- Use high-quality ingredients: Investing in good meats and fresh herbs will greatly enhance the flavor of your meatballs.
- Don’t overmix: When combining ingredients, mix just enough to combine; overmixing can lead to tough meatballs.
- Chill before cooking: Letting the meatball mixture chill in the fridge helps them hold their shape better during cooking.
- Test one before cooking: Fry or bake a small portion first to adjust seasoning if needed before making all the meatballs.
- Simmer in sauce: After cooking, let the meatballs simmer in marinara sauce for added flavor and moisture.
- Experiment with flavors: Feel free to tweak spices or add different herbs based on your personal taste preferences.
Best Side Dishes for Rao’s Meatballs with Marinara Sauce
Pairing sides with Rao’s Meatballs can round out your meal perfectly. Here are some delightful options that complement this dish beautifully.
- Garlic Bread: Crispy bread slathered in garlic butter is perfect for soaking up leftover marinara sauce.
- Caesar Salad: A crisp salad with romaine lettuce, Parmesan cheese, croutons, and Caesar dressing adds freshness.
- Roasted Vegetables: Seasonal veggies roasted until tender bring color and healthiness to your plate.
- Polenta: Creamy polenta makes an excellent base for meatballs and adds a comforting touch.
- Mashed Potatoes: Rich mashed potatoes pair well with marinara sauce, creating a hearty dish.
- Zucchini Noodles: For a lighter option, serve zucchini noodles tossed in olive oil alongside the meatballs.
Common Mistakes to Avoid
When making Rao’s Meatballs with Marinara Sauce, it’s easy to make mistakes that can affect the final dish. Here are some common pitfalls to avoid.
- Using the wrong tomatoes: Always choose high-quality canned tomatoes, such as San Marzano. This ensures a rich flavor in your marinara sauce.
- Overmixing the meat: When combining the meat ingredients, mix gently. Overmixing can lead to tough meatballs.
- Skipping the resting time: Allowing the meat mixture to rest before shaping helps the flavors meld together and improves texture.
- Not seasoning adequately: Taste your mixture before cooking. Adjust salt and pepper to enhance the overall flavor of your meatballs.
- Ignoring cooking methods: Decide whether you want to bake or fry your meatballs ahead of time, as this will affect their texture and flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store Rao’s Meatballs with Marinara Sauce in an airtight container.
- They can be kept in the refrigerator for up to 3 days.
Freezing Rao’s Meatballs with Marinara Sauce
- Freeze in a freezer-safe container for up to 3 months.
- Make sure to let them cool completely before freezing.
Reheating Rao’s Meatballs with Marinara Sauce
- Oven: Preheat oven to 350°F (175°C), place meatballs in a baking dish covered with foil, and heat for about 20-25 minutes.
- Microwave: Heat on medium power for 1-2 minutes, checking frequently until warmed through.
- Stovetop: Simmer on low heat in marinara sauce for about 10 minutes, stirring occasionally until heated through.
Frequently Asked Questions
What makes Rao’s Meatballs with Marinara Sauce unique?
Rao’s Meatballs with Marinara Sauce stand out due to their use of high-quality ingredients and traditional cooking methods that enhance their rich flavors.
Can I make Rao’s Meatballs with Marinara Sauce ahead of time?
Yes! You can prepare both the meatballs and marinara sauce a day in advance. Just store them separately in the fridge until ready to serve.
What is the best way to serve Rao’s Meatballs with Marinara Sauce?
Serve these delicious meatballs over pasta, on a sub roll for a hearty sandwich, or simply on their own as an appetizer with extra marinara sauce.
How do I customize Rao’s Meatballs with Marinara Sauce?
Feel free to add spices like crushed red pepper for heat or incorporate grated vegetables into the meat mixture for added nutrition.
Can I substitute any ingredients in Rao’s Meatballs with Marinara Sauce?
Absolutely! You can use ground turkey or chicken instead of beef, pork, and veal. Also, gluten-free breadcrumbs can replace regular breadcrumbs if needed.
Final Thoughts
Rao’s Meatballs with Marinara Sauce is a delightful blend of flavors that offers versatility for any occasion. Whether served at family gatherings or cozy dinners at home, these meatballs are sure to impress. Don’t hesitate to experiment with your favorite herbs and spices for a personalized touch!
Rao’s Meatballs with Marinara Sauce
Rao’s Meatballs with Marinara Sauce is a quintessential Italian comfort dish that brings warmth and flavor to any meal. This recipe features succulent meatballs made from a blend of ground beef, pork, and veal, perfectly complemented by a rich marinara sauce crafted from San Marzano tomatoes. Ideal for family dinners or gatherings, these meatballs are not only delicious but incredibly versatile—serve them over pasta, in a sub sandwich, or simply as an appetizer. With straightforward preparation steps and accessible ingredients, you can create this hearty dish that will impress both kids and adults alike.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: Approximately 6 servings
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Italian
Ingredients
- 1½ pounds ground beef
- ¼ pound ground pork
- ¼ pound ground veal
- 4 cloves garlic, minced
- 1½ tablespoons chopped Italian parsley
- Salt and pepper to taste
- 2 eggs
- ½ cup water
- 1¼ cups grated Pecorino Romano cheese
- ½ cup plain breadcrumbs
- 2 cups vegetable oil for frying (optional)
- Four 28-ounce cans whole tomatoes (preferably San Marzano)
- ½ cup olive oil
- 6 tablespoons minced onion
- 12 leaves fresh basil, torn (optional)
- Pinch of dried oregano
- Coarse salt
- Freshly ground pepper
Instructions
- Prepare the Marinara Sauce: Crush tomatoes and sauté onions and garlic in olive oil. Add crushed tomatoes and seasonings; simmer for about an hour.
- Make the Meatballs: Combine ground meats, minced garlic, parsley, eggs, cheese, breadcrumbs, salt, and pepper. Form into meatballs.
- Cook: Bake at 350°F for 25-30 minutes or fry in vegetable oil until golden brown.
- Simmer: Transfer cooked meatballs to the marinara sauce and let them simmer together for enhanced flavor.
Nutrition
- Serving Size: 3 meatballs (approx. 150g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg
