Prep 30 mins
Cook 1 hr
I found this recipe in the Seattle Times May 12, 2004. We made them that weekend and loved them so good!
- 118.29 ml chicken stock
- 1 large sweet onion
- 4 garlic cloves, peeled
- 1 bunch parsley, stemmed and coarsest chopped
- 453.59 g ground beef
- 453.59 g ground pork
- 453.59 g ground veal
- 118.29 ml breadcrumbs
- 2-3 large eggs
- 118.29 ml parmigiano-reggiano cheese, grated
- 0.5-0.75 ml red pepper flakes
- 0.5-0.75 ml salt
- olive oil (for frying)
- 946.36 ml marinara sauce
- 1. For the seasoned stock: place chicken stock, onion, garlic, and parsley in food processor and purée until smooth.
- 2. Prepare meatballs: in large bowl, combine meats bread crumbs, eggs, cheese, red pepper flakes, and salt with the stock. Mix well until mixture is uniform. Add another egg if mixture doesn't seem to hold together well. Do not over mix. With lightly oiled hands, form mixture into balls a little larger than a golf ball.
- 3. Pour about 1/2 an inch of extra virgin olive oil into a straight-sided, wide sauté pan and heat over medium high heat. In a separate large sauce pan heat marinara sauce.
- 4. Working in batches, add meatballs to the oil and brown, turning once. Using slotted spoon, remove the meatballs from the oil and place them into sauce pan of marinara. They should be submerged. Cover and simmer for 30 minutes or until the meatballs are cooked through and tender.
- 5. Serve alone or with spaghetti (if serving with spaghetti increase the amount of marinara to 6 cups).
These meatballs turned out wonderfully. After pureeing the mixture it still had rather large pieces of onion and I was worried it would spoil the dish but they turned out just fine. <br/> Since we have only two for dinner I cut the recipe by two-thirds, using 1 lb. of ground beef, 1 egg and 2 Tbsps. plus 2 tsps. of chicken stock, bread crumbs, and the cheese. Made for Spring Pick-A-Chef 2013.