Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/2       cup           chicken stock
1/2       large         sweet onion
4         cloves        garlic, chopped
1/2       bunch         parsley, chopped
1/2       lb.           ground beef
1/2       lb.           ground pork
1/2       lb.           ground veal
1/2       cup           bread crumbs
5                       eggs 
1/2       cup           grated Parmigiano-Reggiano cheese
2 or 3    pinches       chile flakes
1         tsp.          salt, or to taste
                        Extra-virgin olive oil

Preparation:

Place chicken stock, onion, garlic and parsley in blender or food processor and purée. Set aside.

Combine ground meats, bread crumbs, eggs, cheese, chile flakes, salt and stock mixture in a large bowl and mix lightly with hands until uniform. Do not overmix.

Rub hands with a little olive oil and form mixture into 2-oz. balls.

Heat oil (about 1/2-inch deep) over medium-high heat in a large skillet. Brown meatballs, turning once. Do not crowd meatballs. Drain; simmer in marinara sauce. Serve over spaghetti if desired.