Ingredients
1/3 cup chicken stock
1/4 cup yellow onion, diced
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 tsp. red pepper flakes
1 tsp. salt
1/4 tsp. extra virgin olive oil
6 cups marinara sauce
Preparation
Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
Combine with hands until mixture is uniform, do not overmix.
Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
This should take about 10-15 minutes.
While meatballs are browning, heat the marinara sauce in a large pot.
Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
Serve alone or over your favorite pasta.
