Recipe - Italian Meat Turnovers

2 pound Ground beef; *
One half teaspoon Pepper
2 teaspoon Garlic; minced; **
1 cup Progesso Italian flavored
2 teaspoon Parsley
Breadcrumbs; (approx.)
1 md Onion; finely chopped
1 Egg
1 teaspoon Salt
Three fourths cup Parmesian cheese

* The old country way is a mixture of 1/3 beef, 1/3 pork and 1/3veal
ground together. But I think beef is much better. ** Heaping Tsp., save
time by using the jar of prechopped garlic. Mix all ingredients together
in a large bowl with your hands making sure everything is well mixed. Form
into meatballs and fry *** in a large skillet with about One half cup olive oil
over medium high heat. Turn on all sides to brown and cook through. When
all the way cooked, add them to your sauce and let them cook slowly for
about 1 hour. *** Can also be browned in the oven on a baking or broiler
rack. This will produce less greasy but also drier meatballs.

Per serving: 488 Calories (kcal); 41g Total Fat; (76% calories from fat);
26g Protein; 2g Carbohydrate; 160mg Cholesterol; 468mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; One half Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Recipe by: APRIL O'SHEA'S AUTHENTIC

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