THE BEST MEATBALLS EVER....

I am Italian.  I grew up on gravy and homemade meatballs and pasta every Sunday.  My dad made the best.  He still makes delicious meatballs and they're one of my favorites...but after tasting Rocco DiSpirito's Mama's Meatballs I have to admit I am torn.

I worked with Rocco on Mark Burnett's NBC Show "The Restaurant" (remember that one?  you might want to google it).  It was a crazy time during my television career.  After having so many children, I discovered that I was no longer a "night" person.  Well restaurant work is totally "night" work.  I usually came in the office around noon and then we needed to tape around 9 pm...and most nights I got home around 2 am (except for the night they towed my friends car who I drove in with that day--but that's another story!)

Anyway, one of the best things to come out of my time working at the Restaurant, was Rocco's meatballs.  They are delicious.  I've included them in my own repertoire of Italian cooking.  I think the secret to these delicious meatballs is the chicken stock and parsley, onion mixture in the blender creating a slurry to add to your meatball mixture.

If you like to cook, I ask you to try these meatballs...let me know what you think...I think they're one of the best ever....maybe just maybe next to my dads!  or a close tie!!!!

Here's Rocco making his Mama's meatballs on Rachel Ray's Show...

https://www.bing.com/videos/search?q=rocco+despirito%27s+meatballs&view=detail&mid=90E5E73DCB21B005E2B790E5E73DCB21B005E2B7&FORM=VIRE

Ingredients Nutrition

• ¹⁄₃ cup chicken stock
• ¹⁄₄ cup diced yellow onion
• 1 clove garlic, minced
• ¹⁄₄ cup fresh flat-leaf Italian 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 cheese, grated
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• ¹⁄₄ cup extra virgin olive oil
• 3 -6 cups of your favorite marinara sauce

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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