MEATBALLS WITH PARSLEY AND PARMESAN

Try these flavorful meatballs on their own, in a tomato sauce or in a submarine sandwich.

4 large eggs
1/2 cup fresh French breadcrumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1/4 cup chopped fresh parsley
3 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds lean ground beef

Additional olive oil (for frying)

Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.

Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.

Makes about 44.
Bon Appétit
June 1996
Gayle Gardner: Albuquerque, New Mexico