Chef Rocco Dispirito's Mama's Meatballs

While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.

• Ready In: 1 hr 35 mins
• Serves: 4

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.