Italian Meatballs Name: Jennifer Miller Base: JB Andrews Recipe: 2 lbs lean ground beef 8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up) 2 eggs, slightly beaten 1⁄2 teaspoon garlic powder (or to taste) 1 teaspoon italian seasoning (or to taste) 2 teaspoons parsley flakes (or to taste) 1⁄4 - 1⁄2 cup grated parmesan cheese (or Locatelli) 1 -2 teaspoon salt 1⁄4 - 1⁄2 teaspoon black pepper olive oil (for frying) or vegetable oil (for frying) DIRECTIONS Mix all ingredients gently in a large bowl until well combined. Roll meatballs 1 1/2- 1 3/4" in diameter. Heat about 1/4" of oil over medium heat in a large frying pan. Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear. Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce. Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.