Boulettes au parmesan et au persil

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Lean ground beef
Salt and freshly ground pepper
4 pinches Freshly grated nutmeg
½ cup Freshly grated Parmesan cheese
¼ cup Snipped fresh parsley (Italian flat-leaf)
4 tablespoons Extra-virgin olive oil.

Directions

Subject: Meatballs with Parmesan and Parsley Knead all ingredients together with your hands until thoroughly mixed.

Shape into balls the size of walnuts by rolling between your palms. Heat olive oil in a large nonstick frying pan over medium heat, cook until golden brown, about 5 minutes, turning often. Serve hot, warm or at room temp.

I used half ground beef, half hot italian sausage...and put them into a small warming pot. I used thin wooden skewers to serve them on.

Posted to FOODWINE Digest by Stephanie Rawlins <skrawlins@...> on Sep 20, 1997

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