Ingredients
- 1/3 cup chicken stock
- 1/4 cup onion
- 1 clove garlic
- 1/4 cup parsley
- 1/2 pound beef
- 1/2 pound pork
- 1/2 pound veal
- 1/3 cup bread crumbs
- 2 cup eggs
- 1/4 cup parmigiano-reggiano
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 6 cup mama’s marinara
- 1/4 cup extra virgin olive oil
Preparation
Baking Directions:
Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.
In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, parsley and salt.
Combine with both hands until mixture is uniform.
Do not over mix.
Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time.
Pour about 1/2 inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan, and heat over medium-high flame.
Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once.
This will take about 10 to 15 minutes.
While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat.
Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce.
Stir gently.
Simmer for one hour.
Serving Directions:
Serve with a little extra Parmigiano-Reggiano sprinkled on top.
Serve alone or over spaghetti (in which case, you will need 6 cups of marinara).
