Ingredients
-
1/3
-
1/4
-
1
-
1/4
-
1/2
-
1/2
-
1/2
-
1/3
-
1
-
2
-
1
-
1/4
-
3 - 6
-
-
Directions
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 , 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
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Steps
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1
Done
|
Place the Chicken Stock, Onions, Garlic, and Parsley in a Blender or Food Processor and Puree. |
|
2
Done
|
in a Large Bowl, Combine the Pureed Stock Mix, Meat, Bread Crumbs, Egg Substitute, Salt, and Red Pepper Flakes. |
|
3
Done
|
Combine With Hands Until Mixture Is Uniform, Do not Overmix. |
|
4
Done
|
Put a Little Olive Oil on Your Hands and Form Mixture Into Balls a Little Smaller Than Golf Balls. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
While the Meatballs Are Browning, Heat Marinara Sauce in a Large Pot or Crock Pot. |
|
8
Done
|
Transfer the Meatballs to the Pot With Tomato Sauce and Simmer For One Hour. |
|
9
Done
|
Serve Immediately or Store in Fridge or Freezer Covered With the Tomato Sauce. |
