Mama DiSpirito's Meatballs

• 12 cup chicken stock
• 12 large sweet onion
• 4 garlic cloves, peeled
• 12 bunch parsley, stemmed and coarsest chopped
• 1 lb ground beef
• 1 lb ground pork
• 1 lb ground veal
• 12 cup breadcrumbs
• 2 -3 large eggs
• 12 cup parmigiano-reggiano cheese, grated
• 2 -3 pinches red pepper flakes
• 2 -3 pinches salt
• olive oil (for frying)
• 4 cups marinara sauce

1. 1.
2. For the seasoned stock: place chicken stock, onion, garlic, and parsley in food processor and puree until smooth.
3. 2.
4. Prepare meatballs: in large bowl, combine meats bread crumbs, eggs, cheese, red pepper flakes, and salt with the stock.
5. Mix well until mixture is uniform.
6. Add another egg if mixture doesn't seem to hold together well.
7. Do not over mix.
8. With lightly oiled hands, form mixture into balls a little larger than a golf ball.
9. 3.
10. Pour about 1/2 an inch of extra virgin olive oil into a straight-sided, wide saute pan and heat over medium high heat.
11. In a separate large sauce pan heat marinara sauce.
12. 4.
13. Working in batches, add meatballs to the oil and brown, turning once.
14. Using slotted spoon, remove the meatballs from the oil and place them into sauce pan of marinara.
15. They should be submerged.
16. Cover and simmer for 30 minutes or until the meatballs are cooked through and tender.
17. 5.
18. Serve alone or with spaghetti (if serving with spaghetti increase the amount of marinara to 6 cups).

chicken, sweet onion, garlic, parsley, ground beef, ground pork, ground veal, breadcrumbs, eggs, cheese, red pepper, salt, olive oil, marinara sauce

Taken from www.food.com/recipe/mama-dispiritos-meatballs-489647 (may not work)