"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmesan Meatballs Recipe

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This recipe for Parmesan Meatballs, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Tuesday, June 3, 2008


1 lb. ground beef

1/2 cup 100% Grated Parmesan Cheese

1/4 cup chopped fresh parsley or

1 egg

1 clove garlic, minced

PREHEAT oven to 375F.

Mix meat, cheese, parsley, egg and garlic.

Shape into 12 meatballs.

PLACE in foil-lined 15x10x1-inch baking pan.

BAKE 25 min. or until cooked through.

Try serving with your favorite hot cooked pasta and sauce and a quick bagged salad tossed with your favorite dressing such as House Italian.

SubstituteSubstitute 1 Tbsp. parsley flakes for the 1/4 cup chopped fresh parsley.Parmesan

Turkey Meatballs: Prepare as directed, substituting Ground Turkey for ground beef.




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