Rocco'S Mama'S Meatballs

• For the seasoned stock mix
• 1/2 cup chicken stock
• 1/2 large sweet onion
• 4 garlic cloves
• 1/2 bunch parsley, chopped
• For the meatballs
• 1 lb ground beef
• 1 lb ground pork
• 1 lb ground veal
• 1/2 cup plain breadcrumbs
• 5 whole eggs
• 1/2 cup parmigiano-reggiano cheese, freshly grated
• 2 -3 pinches chili flakes
• 2 -3 pinches salt
• extra virgin olive oil

1. Stock mix: Place all ingredients in blender or food processor and puree.
2. In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform.
3. Do not overmix.
4. Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
5. Pour about half an inch of extra virgin olive oil into a straight sided, 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. You can also brown on a sheetpan in a 375 degree oven if you prefer.
8. Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged).
9. Simmer for 30 minutes, or until the meatballs are cooked through and tender.
10. Serve as is, or over spaghetti.

chicken stock, sweet onion, garlic, parsley, meatballs, ground beef, ground pork, ground veal, breadcrumbs, eggs, parmigianoreggiano cheese, chili flakes, salt, extra virgin olive oil

Taken from www.food.com/recipe/roccos-mamas-meatballs-72399 (may not work)