Subj : BH^G 3064 To : All From : Dave Drum Date : Sat Jun 19 2021 06:41:30 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 MMMMM .... Ever use two slices of pizza as a burger bun? --- MultiMail/Win32 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .