Colin's Italian Meatballs II

Another version based on Chef Rocco Dispirito's Mama's Meatballs. This one may be better than Colin's Italian Meatballs (first version). Its simpler in some ways. I made these in the past and they were very good.

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

• 1⁄3 cup  chicken stock
• 1⁄4 cup  diced yellow onion
• 1  garlic clove, minced
• 1⁄4 cup fresh Italian parsley, chopped fine
• 1⁄2 lb ground beef
• 1⁄2 lb ground pork
• 1⁄2 lb  ground veal
• 1⁄3 cup  gluten-free breadcrumbs (egg and dairy free)
• 1  tablespoon Ener-G Egg Substitute
• 2  teaspoons salt
• 1  teaspoon red pepper flakes
• 1⁄4 cup extra virgin olive oil
• 3 -6  cups tomato sauce

Directions

1. Place the chicken stock, onions, 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 substitute, salt, and red pepper flakes.
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 smaller than golf balls.
5. Pour about 1/2 inch of extra virgin olive oil in a straight sided, 10-inch saute pan and heat over medium high flame or lightly coat a nonstick electric griddle with extra virgin olive oil and heat on high.
6. Add the meatballs to the pan, working in batches if necessary, and brown the meatballs turning once or twice. This should take 10 - 15 minutes.
7. While the meatballs are browning, heat marinara sauce in a large pot or crock pot.
8. Transfer the meatballs to the pot with tomato sauce and simmer for one hour.
9. Serve immediately or store in fridge or freezer covered with the tomato sauce.