Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Rocco's Mama's Meatballs




Source of Recipe


Rocco DiSpirito


List of Ingredients




For the seasoned stock mix
1/2 cup chicken stock
1/2 large sweet onion
4 cloves garlic
1/2 bunch parsley, chopped
For the meatballs
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


Recipe



Stock mix: Place all ingredients in blender or food processor and puree.
In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform.
Do not overmix.
Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
Pour about half an inch of extra virgin olive oil into a straight sided, 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.
You can also brown on a sheetpan in a 375 degree oven if you prefer.
Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged).
Simmer for 30 minutes, or until the meatballs are cooked through and tender.
Serve as is, or over spaghetti.