No.79 The 100 Most Popular Recipes Ever · October 2026

Rao's Meatballs

Made famous by Frank Pellegrino

Photo: Juan Emilio Prades Bel, CC BY 4.0, via Wikimedia Commons

From Rao's Cookbook, 1998.

The East Harlem restaurant with the hardest table in New York put its meatballs in a cookbook, and they became the most copied in America.

Written in our own words and tested in a home kitchen. Get the original in Rao's Cookbook.

Ingredients

• 1 lb (450 g) ground beef
• 1/2 lb (225 g) ground veal
• 1/2 lb (225 g) ground pork
• 2 large eggs
• 1 cup (80 g) freshly grated Pecorino Romano
• 1 1/2 tbsp chopped flat-leaf parsley
• 1 small garlic clove, minced
• Salt and black pepper
• 2 cups (100 g) fresh breadcrumbs from day-old Italian bread
• 2 cups (480 ml) lukewarm water
• 1 cup (240 ml) olive oil, for frying
• 4 to 6 cups (1 to 1.4 l) marinara sauce

Steps

1. In a large bowl, mix the three meats with the eggs, cheese, parsley, garlic, about 1 1/2 tsp salt and a few grinds of pepper, using your hands.
2. Work in the breadcrumbs, then the water, 1 cup at a time, until the mixture is very moist and soft. It will feel wetter than you think it should.
3. Shape into balls about 2 1/2 to 3 inches across, wetting your hands so they don't stick.
4. Heat the oil in a large skillet over medium heat until shimmering. Fry the meatballs in batches, turning gently, until browned all over and slightly firm, about 15 minutes per batch. Drain on paper towels.
5. Bring the sauce to a simmer in a large pot. Add the meatballs and simmer gently 15 to 20 minutes, until cooked through.
6. Serve with the sauce and more grated cheese, on their own or with pasta.

Chef's tips

• The water is the secret. Don't cut it.
• Fry one small meatball first and taste it for salt before you shape the rest.

This is Chef Amazing's write-up of the dish, tested for a home kitchen. The original is in Rao's Cookbook by Frank Pellegrino: get the book, No. 91 on The 100 Greatest Cookbooks.

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