Recipe from Rocco DiSpirito. This recipe was originally posted by Mean Chef. This is an adopted recipe.
For the seasoned stock mix
- 1⁄2 cup chicken stock
- 1⁄2 large sweet onion
- 4 garlic cloves
- 1⁄2 bunch parsley, chopped
For the meatballs
- 1 lb ground beef
- 1 lb ground pork
- 1 lb ground veal
- 1⁄2 cup plain breadcrumbs
- 5 whole eggs
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- 2 -3 pinches chili flakes
- 2 -3 pinches salt
- extra virgin olive oil
- Stock mix: Place all ingredients in blender or food processor and puree.
- In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform.
- Do not overmix.
- Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
- Pour about half an inch of extra virgin olive oil into a straight sided, 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.
- You can also brown on a sheetpan in a 375 degree oven if you prefer.
- Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged).
- Simmer for 30 minutes, or until the meatballs are cooked through and tender.
- Serve as is, or over spaghetti.
Hated these meatballs.They are tasteless and mushy.Oh there is one taste, bitter parsley. Awful.
It was good, i like my meatballs spicy though, but other than that everyone enjoyed them. They were very tender, i baked half of them and everyone seemed to like the baked ones better.
This is the first time I made "good" meatballs. I baked them at 375 for about 20 min, turning 1/2 way. I simmered in my Italian stewed tomatoes. They were a big hit. We have served some over pasta, some on sandwiches, and some just got eaten the way they are with the excess sauce sopped up with bread. I will definatly make these again! Thanks Mean.