MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Extra Garlic Meatballs
Categories: Meatballs, Beef, Vegetables, Herbs, Dairy
Yield: 23 Servings

MMMMM-------------------------MEATBALLS------------------------------
2 lb Ground beef
10 cl Roasted garlic
sm Handful fresh parsley;
- chopped
3/4 c Panko Crumbs
1/4 ts Salt
1/4 ts Fresh cracked pepper
1 tb Whole milk
2 lg Eggs
3 tb Olive oil; for frying

MMMMM------------------------CHIMICHURRI-----------------------------
1 c Fresh parsley leaves
1 c Fresh cilantro leaves *
3 Cloves garlic
1/3 c Olive oil
Juice from 1/2 lime
Salt & pepper
Dried red pepper flakes

CHIMICHURRI: Thoroughly wash the parsley and cilantro
leaves.

Puree all ingredients in a blender or food processor until
it reaches desired consistency. The chimichurri sauce can
be smooth, chunky or somewhere in between.

Transfer to an airtight container and store in the
refrigerator.

* If you are one of those people that hate cilantro.
Switch the cilantro for more parsley or oregano.

MEATBALLS: Mix all meatball ingredients together with your
hands.

Roll mixture into 22-24 golf ball sized meatballs.

Transfer to a cookie sheet and chill in the freezer for
3-5 minutes to firm up. (optional)

Heat olive oil over medium heat in a large fry pan.

Cook the meatballs in 2 batches so the pan is not over
crowded.

Fry on medium heat 15-17 minutes (or until cooked through)
Rotate the meatballs frequently to brown all sides.

Be careful when adding the second batch to the pan. The
oil will be very hot and may pop. The second batch will
likely take 2-3 minutes less because the pan is much
hotter.

Serve meatballs with your favorite sauce or pasta dish.

March 11, 2014 By Nicole Harris

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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... Ever use two slices of pizza as a burger bun?
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)