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Chef Rocco Dispirito's Mama's Meatballs

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“While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
  2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
  3. Combine with hands until mixture is uniform, do not overmix.
  4. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
  5. Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
  6. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
  7. This should take about 10-15 minutes.
  8. While meatballs are browning, heat the marinara sauce in a large pot.
  9. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
  10. Serve alone or over your favorite pasta.

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