Directions:
- Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
- Combine with hands until mixture is uniform, do not overmix.
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
- Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
- This should take about 10-15 minutes.
- While meatballs are browning, heat the marinara sauce in a large pot.
- Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
- Serve alone or over your favorite pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 880.25 Kcal (3685 kJ) | ||
| Calories from fat | 627.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.73g | 107% | |
|---|---|---|---|
| Cholesterol | 210.79mg | 70% | |
| Sodium | 1912.6mg | 80% | |
| Potassium | 1464.33mg | 31% | |
| Total Carbs | 26.77g | 9% | |
| Sugars | 16.83g | 67% | |
| Dietary Fiber | 5.77g | 23% | |
| Protein | 33.66g | 67% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 5.2mg | 29% | |
| Calcium | 131.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 163.21 Kcal (683 kJ) | ||
| Calories from fat | 116.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 107% | |
|---|---|---|---|
| Cholesterol | 39.08mg | 70% | |
| Sodium | 354.62mg | 80% | |
| Potassium | 271.5mg | 31% | |
| Total Carbs | 4.96g | 9% | |
| Sugars | 3.12g | 67% | |
| Dietary Fiber | 1.07g | 23% | |
| Protein | 6.24g | 67% | |
| Vitamin C | 2.2mg | 19% | |
| Iron | 1mg | 29% | |
| Calcium | 24.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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