Rocco Dispiritos Mama's Meatballs

I made these a week ago and Jim said that they were delicious and even better than his mom's recipe (that is saying a lot!).  I used all ground beef.  I put them on a cookie sheet (with sides) and cooked for 35 min. at 375 degrees.  4 servings

1⁄3 cup chicken stock

1⁄4 cup diced yellow onion

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 teaspoon red pepper flakes

1 teaspoon salt

1⁄4 cup extra virgin olive oil

3-6 cups of your favorite marinara sauce

Directions

1.     Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

2.     In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.

3.     Combine with hands until mixture is uniform, do not overmix.

4.     Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

5.     Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.

6.     Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.

7.     This should take about 10-15 minutes.

8.     While meatballs are browning, heat the marinara sauce in a large pot.

9.     Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.

10.    Serve alone or over your favorite pasta.

http://www.food.com/recipe/chef-rocco-dispiritos-mamas-meatballs-102764