Mamas Meatballs

Place the chicken stock, garlic, and onions in a blender or food processor and pure.

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

Put a little olive oil on your hands and form the 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.

Pour about ½ inch of extra-virgin olive oil into a straight-sided, 10-inch-wide saut pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10-15 minutes.

While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the saut pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.

Serve with a little extra Parmigiano-Reggiano sprinkled on top.