Recipe - Boule Noire

1 One half pound Lean ground beef
Salt and freshly ground
pepper
4 pn Freshly grated nutmeg
One half cup Freshly grated Parmesan
cheese
One fourth cup Snipped fresh parsley
(Italian flatleaf)
4 tablespoon Extravirgin olive oil.

Subject: Meatballs with Parmesan and Parsley

Knead all ingredients together with your hands until thoroughly mixed.
Shape into balls the size of walnuts by rolling between your palms. Heat
olive oil in a large nonstick frying pan over medium heat, cook until
golden brown, about 5 minutes, turning often. Serve hot, warm or at room
temp.

I used half ground beef, half hot italian sausage...and put them into a
small warming pot. I used thin wooden skewers to serve them on.

Posted to FOODWINE Digest by Stephanie Rawlins skrawlins@MINDSPRING.COM
on Sep 20, 1997