Mamas Meatballs

• 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

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.

chicken stock, yellow onion, clove garlic, fresh italian, ground beef, ground pork, ground veal, bread crumbs, eggs, red pepper, salt, mamas marinara, extravirgin olive oil

Taken from www.cookstr.com/recipes/mamarsquos-meatballs (may not work)