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. ---------------------------------------------------------------------------
Nutrition
Ingredients
