Mamas Meatballs

Ingredients

• 1/3 cup chicken stock
• 1/4 yellow onion
• 1 clove garlic
• peeled
• 1/4 cup fresh italian flat-leaf parsley
• chopped fine
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/3 cup plain bread crumbs
• 2 eggs
• 1/4 cup grated Parmigiano-Reggiano
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 3 to 6 cups Mamas Marinara
• 1/4 cup extra-virgin olive oil

Instructions

1. Place the chicken stock, garlic, and onions in a blender or food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt.
3. Combine with both hands until the mixture is uniform.
4. Do not overmix.
5. Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls.
6. They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time.
7. Pour about 1/2 inch of extra-virgin olive oil into a straight-sided, 10-inch-wide saute pan and heat over a medium-high flame.
8. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides.
9. This will take about 10-15 minutes.
10. While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat.
11. Lift the meatballs out of the saute pan with a slotted spoon and put them in the marinara sauce.
12. Stir gently.
13. Simmer for one hour.
14. Serve with a little extra Parmigiano-Reggiano sprinkled on top.