Jim's Favorite Meatballs

Chef Rocco Dispirito's Mama's Meatballs

By Crabzilla

• Prep Time: 20 mins
• Total Time: 1 hr 35 mins
• Servings: 4

INGREDIENTS

• 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.  This should take about 10-15 minutes.  Or bake them @ 400 degrees for 20 minutes.
7. While meatballs are browning, heat the marinara sauce in a large pot.
8. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
9. Serve alone or over your favorite pasta.