It calls for TWO CUPS of water.
You’re not reading that wrong.
The key is in the texture.
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A tough, chewy meatball just wont do.
Ive made thousands of meatballs over the years.
Working for a mobile wood-fired pizza company, I was responsible for hand-rolling meatballs for catering events.
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No matter how many meatballs Ive made, I still have a fondness for them.
So, when I came across Raos meatball recipe, I knew I had to give it a try.
How To Make Raos Meatballs
Raos meatballs start with The Meats.
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I was shocked, but I plowed ahead with the recipe.
I was super curious how increasing those quantities would affect the final product.
So, I was surprised to see that these meatballs go through multiple mixing stages.
I wondered if theyd end up tough, but the opposite was true.
And next time, Ill worry less about over-mixing, since that doesnt seem to be a risk here.
