Ingredients Jump to Instructions ↓

  1. 1/3 cup chicken stock

  2. 1/4 yellow onion

  3. 1 clove garlic

  4. 1/4 1/4 cup fresh Italian flat-leaf parsley , chopped fine

  5. 1/2 lb ground beef

  6. 1/2 lb ground pork

  7. 1/2 lb ground veal

  8. 1/3 cup plain breadcrumb s

  9. 2 egg s

  10. 1/4 cup Parmigiano -Reggiano, grated

  11. 1 tsp red pepper flakes

  12. 1 tsp salt

  13. 3-6 cups Mama's Marinara, or your favorite marinara

  14. 1/4 cup extra virgin olive oil

Instructions Jump to Ingredients ↑

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

  2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, parsley and salt. Combine with both hands until mixture is uniform. Do not over mix.

  3. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.


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