put the chicken stock, onion, garlic, and parsley in a blender or food processor and purée.
In a large bowl, mix the Stock mix, meat, bread crumbs, egg, cheese, red pepper flakes, and salt. Mix using hands until mixture is uniform, being careful not to over mix. Put a little olive oil on your hands and form mixture into balls of the larger than golf balls.
Pour about 1/2 inch of olive oil in a 10 inch straight sided sauté pan and heat over medium high heat. Add the meatballs to the pan, working in batches if needed, and Brown meatballs, turning once. This should take about 10 to 15 minutes.
While meatballs are Browning, heat the marinara sauce in a large pot. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour. Serve alone or over your favorite pasta. Serves six.