Meatballs with Parsley and Parmesan

Adapted from: Bon Appetit, June 1996                      Makes about 44

Category: H’orderves                                                   Prep time: 30 minutes



4 large eggs                                                                3 Tablespoon extra-virgin olive oil

½ cup fresh French breadcrumbs                              6 Tablespoons grated Parmesan cheese

¼ chopped fresh parsley                                            3 large garlic cloves, minced

2 teaspoons salt                                                          1 teaspoon ground black pepper

2 lbs 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 ½ 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.


Nutritional Facts Per Serving

Serving Size: 15 meatballs

Sugar:Fiber =

Mono:Sat =

Calories: 306

Carbohydrates (g): 6

Fat (g): 16

Cholesterol (mg): 191

Protein (g): 33

Sodium (mg): 763

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