Meatballs with Marinara Sauce
Seasoned Stock Mix:
1/2 cup chicken stock
1/2 large sweet onion
4 cloves garlic
1/2 bunch parsley, chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup plain bread crumbs
1/2 cup grated Parmigiano Reggiano cheese
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil for coating hands and frying meatballs
Marinara Sauce (recipe below)
To make the stock: Put all the chicken stock, onion, garlic and parsley in a
blender or food processor and puree.
To make the meatballs: Combine stock mix and remaining ingredients except olive
oil in a large bowl, and blend with hands just until all of the ingredients are
blended together. Coat hands with a bit of olive oil and form meat mixture into
about 2-ounce balls.
Pour about 1/2 inch olive oil into a large, straight-sided pan, and heat over
medium heat. Add the meatballs and brown, turning once.
Using a slotted spoon, remove the meatballs from the oil and put them in a pot
of marinara sauce. Simmer for 30 minutes, or until the meatballs are cooked
through and tender. Makes about 20 meatballs.
11/2 teaspoons extra virgin olive oil
1 clove garlic, chopped
1 small sweet onion, chopped
1 28-ounce can tomato purée
1 28-ounce can crushed tomatoes
1 cup tomato paste
1 teaspoon salt
1 teaspoon chili flakes
1 tablespoon granulated sugar
1 sprig basil, roughly chopped
Heat the olive oil in a large saucepan. Add the garlic and onion and sauté until
vegetables are soft but not browned. Add the tomato purée, crushed tomatoes and
tomato paste, stir well and bring to a simmer. Season with salt, chili flakes
and sugar. Add the basil to the sauce and simmer for about 1 hour, until sauce
has thickened slightly. Makes about 1 quart.