Colin's Italian Meatballs II
"Another version based on Chef Rocco Dispirito's Mama's Meatballs. This one may be better than Colin's Italian Meatballs (first version). Its simpler in some ways. I made these in the past and they were very good."
- Ready In:
- 1hr 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄3 cup chicken stock
- 1⁄4 cup diced yellow onion
- 1 garlic clove, minced
- 1⁄4 cup fresh Italian parsley, chopped fine
- 1⁄2 lb ground beef
- 1⁄2 lb ground pork
- 1⁄2 lb ground veal
- 1⁄3 cup gluten-free breadcrumbs (egg and dairy free)
- 1 tablespoon Ener-G Egg Substitute
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1⁄4 cup extra virgin olive oil
- 3 -6 cups tomato sauce
directions
- Place the chicken stock, onions, garlic, and parsley in a blender or food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg substitute, salt, and red pepper flakes.
- Combine with hands until mixture is uniform, do not overmix.
- Put a little olive oil on your hands and form mixture into balls a little smaller than golf balls.
- Pour about 1/2 inch of extra virgin olive oil in a straight sided, 10-inch saute pan and heat over medium high flame or lightly coat a nonstick electric griddle with extra virgin olive oil and heat on high.
- Add the meatballs to the pan, working in batches if necessary, and brown the meatballs turning once or twice. This should take 10 - 15 minutes.
- While the meatballs are browning, heat marinara sauce in a large pot or crock pot.
- Transfer the meatballs to the pot with tomato sauce and simmer for one hour.
- Serve immediately or store in fridge or freezer covered with the tomato sauce.
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