Chef Rocco Dispirito'S Mama'S Meatballs

1. 1

   Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

2. 2

   In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.

3. 3

   Combine with hands until mixture is uniform, do not overmix.

4. 4

   Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

5. 5

   Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.

6. 6

   Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.

7. 7

   This should take about 10-15 minutes.

8. 8

   While meatballs are browning, heat the marinara sauce in a large pot.

9. 9

   Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.

10. 10

    Serve alone or over your favorite pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.