|Source: Lenore Mastracci, Main Library (2005)|
|Prep time: 20 minutes||Cooking time: 45 minutes||Total time: 1 1⁄12 hours|
For seasoned stock, place the first four ingredients in a food processor or blender; puree.
For meatballs, combine all remaining ingredients except olive oil in a bowl with stock and knead with both hands until mixture is uniform. Do not over mix.
Put a little olive oil on your hands and shape mixture into 2 oz. balls. Pour 1/2 inch of olive oil in a sauté pan over medium heat. Add the meatballs to the pan and brown, turning once. You can also place meatballs under a broiler.
Using a slotted spoon, remove the meatballs from the oil and place in sauce and simmer for 30 minutes or until the meatballs are cooked through.