Chef Rocco Dispirito's Mama's Meatballs

Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.

Combine with hands until mixture is uniform, do not overmix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.

Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.

This should take about 10-15 minutes.

While meatballs are browning, heat the marinara sauce in a large pot.

Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.

Serve alone or over your favorite pasta.