|
| |
|
|
 |
| |
 |
 |
| 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. |
|
|
|
|
