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).

My wife and I ate at this restaurant, because we enjoyed the
whole dining experience at his other restaurant.
This had to be, the absolute worst dining experience ever. From
long waits for cold, incorrect delivered food.
It was like a junior high school playing restaurant for the
day. And free deserts didnt make up for anything.
And the meatballs......You could buy a bag of frozen ones at the
supermarket, that would taste better then his.
In my opinion his ego, made a fool of him, and forever damaged
his reputation.
I wish he would go back to his roots like at his other restaurant. He
is a terrific chef, when he applies himself and his staff. His food was
every bit as good as any of the batalli restaurants.(and he knows how to run
all of his places).You can hardly have a miss fire at any of marios
restaurants and his partner bastianich(lidias son)

Much regards