The one from the fabled little restaurant in Harlem. The restaurant Madonna can’t get a table at. I’ve been to Rao’s (the copycat one in Las Vegas) and I’ve had the meatballs. They are epic meatballs. Seriously. Tender, moist, flavourful.
Rao’s meatballs are possible the best meatballs ever
Rao’s meatballs are the best meatballs I have ever tasted. They are simple but somehow magical at the same time. It’s totally worth the effort to make these at home. The version floating around the internet is close I think except for two little details. The internet version has you make the meatballs 1 1/2 inches in diameter. And you only simmer the meatballs in the marinara for 15 minutes. In the restaurant, Rao’s meatballs are bigger. Way bigger. And they taste like they’ve had a good long simmer in the marinara. You barely know where the meatball starts and marinara ends.
There’s one thing they don’t tell you
I have the Rao’s cookbook. In it, the recipe is pretty much word for word the recipe in the New York Times. But something’s missing. They aren’t quite magical. That something is time. You need to simmer them longer. That’s where the magic starts to happen. The real key to this recipe. To get the full Rao’s experience you need to simmer them in the marinara. For an hour. Or more.
San Marzano tomatoes are key for Rao’s meatballs
San Marzano tomatoes are a big part of this recipe. Try not to skimp here. There aren’t a ton of ingredients in this recipe so there isn’t really anywhere to hide. Once you try genuine San Marzano tomatoes I think you’ll understand. This is your mama’s spaghetti and meatballs. Or maybe it’s your nonna’s. Or maybe you’ve never had meatballs this good. Rao’s meatballs are famous for a reason…
