Rocco Dispirito's Meat Balls
• Mama's Meat Balls

Yield: Serves 4 as antipasto or over spaghetti
Ingredients:
1/3 cup chicken stock
1/4 yellow onion
1 clove garlic
1/4 cup fresh Italian flat-leaf 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, grated
1 tsp red pepper flakes
1 tsp salt
3-6 cups Mama's Marinara, or your favorite marinara
1/4 cup extra virgin olive oil
Method:
1. Place the chicken stock, onion, garlic and parsley in a blender of
food processor and puree.
2. 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.
3. Put a little olive oil on your hands and form mixture into balls a
little larger than golf balls. They should be about ¼ cup each, though
if you prefer bigger or smaller, it will only affect the browning
time.
4. 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 10-15 minutes.
5. 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.
6. 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).