Meatballs with Parsley and Parmesan

Name: Meatballs with Parsley and Parmesan
Yield: makes about 44 meatballs
Ingredients: 4 large eggs; 1/2 cup fresh bread crumbs; 6 tablespoons grated Parmesan cheese; 3 tablespoons olive oil; 1/4 cup chopped fresh parsley leaves; 3 large garlic cloves, minced; 2 teaspoons salt; 1 teaspoon ground black pepper; 2 pounds lean ground beef; Olive oil, for frying

November 7, 2012

Meatballs are usually the spicy sidekick to spaghetti, but with a crusty roll, zesty tomato sauce, and some fresh mozzarella, they are transformed into hero material. Proving their versatility, these beefy bites from home cook Gayle Gardener of New Mexico also work as hors d’oeuvres. Just add a dipping sauce, and they’ll be the hit of the party. If you’re counting calories, substitute ground turkey or chicken for the beef and bake them.

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