-
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 and salt. Combine with both hands until mixture is uniform. Do not over mix.
-
3
Heat oven to 375 degrees. Put a little olive oil on your hands and form mixture into balls about the size of golf balls. If you prefer bigger or smaller, it will only affect the browning time.
-
4
Place 2 teaspoons of extra virgin olive oil a baking sheet. Add the meatballs to the pan (working in batches if necessary). Place the meatballs in the oven and bake for 20-25 minutes.
-
5
While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Transfer the baked meatballs to the marinara sauce. Stir gently. Simmer for 5 minutes or until meatballs are cooked through.
-
6
Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone over spaghetti.
-
7
FREEZING INSTRUCTIONS: No matter what method of packing you decide to use, it is important once they have completely cooled, to place the meatballs on a baking sheet and freeze them before packing. You want the meatballs to be independent from one another for ease when you want to use them. If you have a vacuum sealer at home, please proceed packing the meatballs according to the manufacturers directions. If not, place the meatballs in airtight containers or freezer bags. You can pack the meatballs with the marinara sauce after you've frozen them, or you can pack the marinara separate from the meatballs.
-
8
SERVING SUGGESTIONS: Please see photo gallery for all the different ways I have served these meatballs.
