© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Nicolina DiSpirito (mother of Chef Rocco DiSpirito)
Servings: 6, about 24 meatbalss
½ cup chicken stock
½ large sweet onion
4 cloves garlic, chopped
½ bunch parsley, chopped
½ pound ground beef
½ pound ground pork
½ pound ground veal
½ cup bread crumbs
5 large eggs
½ cup Parmigiano-Reggiano cheese, grated
2 pinches crushed red pepper, to 3
1 teaspoon salt, or to taste
extra-virgin olive oil
hot cooked spaghetti, optional
Place the chicken stock, onion, garlic and parsley in a blender or food processor and purée. Set aside.
Combine the ground meats, bread crumbs, eggs, cheese, crushed red pepper, salt and the stock mixture in a large bowl. Mix lightly, using your hands, until uniform. Do not overmix.
Rub your hands with a little olive oil. Form the mixture into 2-ounce balls.
Heat about ½ inch of the olive oil in a large skillet over medium-high heat. Brown the meatballs, turning once (do not crowd them). Drain and simmer in marinara sauce. Serve over spaghetti, if desired.