Rocco'S Mama'S Meatballs - cooking recipe

Ingredients

For the seasoned stock mix
1/2 cup chicken stock
1/2 large sweet onion
4 garlic cloves
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

Preparation

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.