Italian Meatballs

1/3 cup chicken stock
1/4 yellow onion
1 clove garlic, peeled
1/4 cup fresh Italian flat leaf parsley, chopped finely
1/2 lb. each ground beef, ground pork, ground veal
1/3 cup plain bread crumbs
2 eggs
1/4 cup grated Parmigiano-Reggiano
1 tsp. each red pepper flakes, salt
3 - 6 cups Marinara (on P. 1)
1/4 cup extra virgin olive oil

       Place chicken stock, garlic and onions in a blender or food processor and purèe.  In a large bowl, combine purèed stock mix, meat, bread crumbs, eggs,
Parmigiano-Reggiano, red pepper flakes and salt.  Combine with both hands until mixture is uniform.  Do no overmix.  Put a little olive oil on hands and form mixture into balls a little larger than golf balls.  They should be about 1/4 cup each.  (If you prefer bigger or smaller it will only affect browning time.)  Pour about 1/2" extra virgin olive oil into a straight-sided, 10" wide sautè pan and heat over medium high heat.  Add meatballs to pan, working in batches if needed, and brown meatballs well on all sides.  This will take about 10 - 15 minutes.  While meatballs are browning, heat marinara sauce in a stockpot over medium heat.  Lift meatballs out of sautè pan with a slotted spoon and put them in marinaa sauce.  Stir gently.  Simmer 1 hour.  Serve with a little extra Parmigiano Reggiano sprinkled on top.  Makes 8 servings.