This is a favorite dating back to my single-girl hostess with the mostest days. I have no idea where it came from, but I freaked out momentarily a few weeks ago when I couldn’t find it.

The recipe freezes well, which meant I could bake them early and get it out of the way back in the day. These days, it means I can make 5,000 pounds at once and have it over with for a while.

As an appetizer, they’re great soaked in barbecue sauce. You also can make them slightly larger and serve with spaghetti or on a sandwich.

Egg-free cocktail meatballs

• One pound of ground beef – I’ve used half turkey in the past
• 1/3 c. bread crumbs – if you’re dealing with a garlic allergy you’ll have to make your own, but its easy.  Simple leave a couple of slices out until the bread’s dried then run through a food processor.
• 2 tbl. parsley
• 1/2 tsp oregano
• 2 tbl. finely chopped green olive
• 2 tbl. oil – the substitutes for two egg yolks in the original recipe.
• 1/3 c. parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. onion powder
• 1/4 tsp. pepper

Mix all and roll into one-inch balls. Bake at 350 degrees on pan treated with cooking spray. I usually double the recipe and use a jelly roll pan.

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Copyright 2009 Debra Legg. All rights reserved.

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