 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Recipe from Rocco DiSpirito. This is an adopted recipe. Ingredients:
1/2 cup chicken stock |
1/2 large sweet onion |
4 garlic cloves |
1/2 bunch parsley, chopped |
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 |
Directions:
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.
|
|