Nicolina's Meatballs

American chef Rocco DiSpirito shares the meatball recipe of his Italian mom, Nicolina DiSpirito! 

INGREDIENTS

• 1⁄3 cup chicken stock
• 1⁄4 cup diced yellow onion
• 1 clove garlic, minced
• 1⁄4 cup fresh flat-leaf Italian parsley, chopped fine
• 1⁄2 lb ground beef
• 1⁄2 lb ground pork
• 1⁄2 lb ground veal
• 1⁄3 cup plain breadcrumbs
• 2 eggs
• 1⁄4 cup parmigiano-reggiano cheese, grated
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1⁄4 cup extra virgin olive oil
• 3-6 cups of your favorite marinara sauce

DIRECTIONS

1. Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
3. Combine with hands until mixture is uniform, do not overmix.
4. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
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. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
7. This should take about 10-15 minutes.
8. While meatballs are browning, heat the marinara sauce in a large pot.
9. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
10. Serve alone or over your favorite pasta.

I'm going to try to make these soon! cherry68