Mama's Meat Balls
Jan Gavril
ingredients
- 1/3 cup chicken stock
- 1/4 yellow onion
- 1 clove garlic
- 1/4 1/4 cup fresh Italian flat-leaf parsley, chopped fine
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1/3 cup plain breadcrumbs
- 2 eggs
- 1/4 cup Parmigiano-Reggiano, grated
- 1 tsp red pepper flakes
- 1 tsp salt
- 3-6 cups Mama’s Marinara, or your favorite marinara
- 1/4 cup extra virgin olive oil
directions
- 1
1. Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.
- 2
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
3. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time.
Source: Jan Book 1
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