My Sunday Meatballs

From: **Tinkerbell**

On Apr 7, 2008

We loved these meatballs! I used fresh parsley, as I had it on hand, & a full pound of pork because I got distracted & when I came back dumped the whole thing in before I realized it. I was wary about not using the egg, but the olive oil worked just as well. I made them up in the morning, layed them out on a jelly roll pan, & refrigerated them until cooking time. I baked them at 350* for 30 minutes then transferred them to a large platter covered with a couple of paper towels to drain. Then put them in a pot of simmering sauce til heated through. I invited a friend over to try them because Ladderman's Chicken Soup Firehouse Style made a soup lover out of him two days before. 5 stars from each of us, so technically that's 20 stars. Thanks for sharing; this is a keeper! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.

From: S in PA

On Oct 29, 2006

I love the use of olive oil instead of an egg! I can't say I used the exact measurements....I "eyeballed" it, but this combination of ingredients came out wonderfully. Thanks.