Tuscan Style Meatballs!

Makes 15 Meatballs

Prep Time 10 Minutes

Cooking Time 8-10 Minutes

1 1/2 Lbs ground beef (very lean chuck)

3 eggs

1 Teaspoon salt

1/2 teaspoon pepper

3 medium garlic cloves, minced

2 large tablespoons of chopped parsley

1 cup unseasoned bread crumbs

Tablespoon of Everson Spice "New Italian Sprinkle"

Add ingredients to a bowl. Mix with your hands until hands are not sticking to the any of the indredients. Place 1/4 cup of the mixed ingredients in the palm of your hand, and roll with your other palm until a firm, round ball is shaped.

Be sure no parsley is on the surface of the meatball.

Coat a small fying pan with Olive Oil.

Add 3/4 cup olive oil, and heat on high until a small piece of meatball cooks sizzles.

Fry the three to four meatballs at a time:

Brown well on each side, about 1 1/minutes or nicely browned, give them a turn,

move to paper towel over a plate to drain.

Bake on 350 for about 10 minutes or visually baked and ready to the eye.

Taste great if properly wrapped and frozen for another day or place in a saucepan with

pasta sauce and simmer for 20 to 30 minutes.

Cook pasta adente, place the two meatballs with sauce on each bed of pasta.

That'sa nice!