1/3 cup chicken stock
1/4 cup yellow onion, roughly chopped
1 clove garlic, peeled
1/4 cup fresh flat-leaf Italian parsley, roughly chopped
1/2 lb ground beef
1/2 lb ground veal
1/3 cup plain breadcrumbs
1/4 cup parmesan or romano cheese, grated
1/4 cup extra virgin olive oil
Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree. In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt. Combine with hands until mixture is uniform, do not overmix. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
At this point, you can brown the meatballs in a skillet with a drizzle of olive oil until they are no longer pink in the middle (about 10 minutes or so). If I am serving this with sauce, I bring the sauce to a boil, drop the uncooked meatballs in, and turn the sauce down to simmer. After about 15 minutes, stir the sauce and meatballs (if you do stir too soon, the meatballs will fall apart), and allow to continue cooking for another 10-15 minutes. Serve over hot pasta or in hoagie rolls with mozzarella cheese.