Morton Win!
- Thread starter rere1961
- Start date
txtransplant
New member
:wave: CONGRATULATIONS on your win!
katerynelizabeth
New member
Alright! Rocco is one of the coolest chefs! Congrats on the winning!! :sunny:
Congrats! Nice win! 
Ingredients
* 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.
* 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.