My Italian Meatballs

My Italian Meatballs

Meatballs Mixture:

½ cup chicken stock

½ large sweet onion

3 cloves garlic, peeled

½ bunch parsley, stemmed and coarsely chopped

½ pound ground beef

½ pound ground pork

½ pound ground veal- if you can fine it in Mexico

½ cup plain bread crumbs

2 large eggs

½ cup Parmigiano-Reggiano cheese, grated

½ large sweet onion

½ bunch parsley, stemmed and coarsely chopped

2 pinches red pepper flakes

3 pinches of dried leaf basil

2 to 3 pinches salt

Olive oil for frying

4 cups of marinara sauce

To prepare meatballs:

In a large bowl, combine the beef, pork, veal, diced onions,bread crumbs, eggs, cheese, red pepper and salt with the chicken stock. Mix until the mixture is uniform. Add another egg if the mixture doesn't seem to hold together well. Do not over mix. With lightly oiled hands, form the mixture into balls a little larger than golf balls.

Pour about ½ inch of extra virgin olive oil into a straight-sided, wide sauté pan and heat over medium-high heat. In a separate large saucepan, heat the marinara sauce.

( You can also just put the raw meatballs into your hot sauce, but you need to let it cook)

Working in batches, add the meatballs to the oil and brown, turning once. Using a slotted spoon, remove the meatballs from the oil and place them into the saucepan of marinara. They should be submerged. Cover and simmer for 30 minutes or until the meatballs are cooked through and tender.

Serve alone or over spaghetti or on a Italian Bread

Buon Appetito!!

Chef Bob Lissandrello