Sometimes I check cookbooks or the Internet for new meatballs recipes. There's just something about a little orb of meat, seafood, or poultry that captures my interest. I think it dates from when I was a kid, eating spaghetti and meatballs. It was always a red letter day when my mother made it, and I regarded the meatballs as some sort of toy food. You could roll them around on the plate or imagine tossing them in the air and catching them with your mouth.
Several months ago, I saw this recipe on Epicurious and it immediately caught my attention. It was rated with four forks by people who made them. Four forks is not easy to achieve on Epicurious, and when I looked at the recipe it seemed to be pretty simple. I wondered why it would have garnered such praise? Well, I made a big batch of the meatballs and they were very good indeed. They aren't my favorite meatballs. That would be Vietnamese Meatballs and Pork And Ricotta Meatballs. But, they were quite good.
Why did they get four forks? They're moist and garlicky, with chopped parsley providing a fresh taste. The recipe is easy to make and can be bumped up with more garlic, a different cheese, or hot sauce. I used ground turkey instead of the ground beef. And while the recipe calls for frying, I baked them instead.
Since parsley is a key ingredient in the meatballs, I thought it would be perfect for Weekend Herb Blogging, which was created by the most excellent Kalyn at Kalyn's Kitchen. WHB is being hosted this week by Jugalbandi, where you'll find a re-cap of herby recipes from other bloggers around the world.
Meatballs With Parsley And Parmesan
Note: This makes a lot of meatballs which freeze beautifully (30 to 40). Or you can make half of the recipe, of course.
4 large eggs
1/2 cup fresh French breadcrumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1/4 cup chopped fresh parsley (I used Italian parsley)
3 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds lean ground beef (I used ground turkey)
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.
OR: Bake them as I did. Put the meatballs on baking sheets and bake for around 20 minutes at 375 degrees F. Check a meatball at the 20 minute mark to see if they are done. If not, bake them more, and keep checking.