Mamas Meatballs

Directions

1. 1
   Place the chicken stock, garlic, and onions in a blender or food processor and puree.
2. 2
   In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt.
3. 3
   Combine with both hands until the mixture is uniform.
4. 4
   Do not overmix.
5. 5
   Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls.
6. 6
   They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time.
7. 7
   Pour about 1/2 inch of extra-virgin olive oil into a straight-sided, 10-inch-wide saute pan and heat over a medium-high flame.
8. 8
   Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides.
9. 9
   This will take about 10-15 minutes.
10. 10
    While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat.
11. 11
    Lift the meatballs out of the saute pan with a slotted spoon and put them in the marinara sauce.
12. 12
    Stir gently.
13. 13
    Simmer for one hour.
14. 14
    Serve with a little extra Parmigiano-Reggiano sprinkled on top.