Updated Thursday, October 4th, 2007
Total Time: 40
Yield: Yield: about 3 dozen meatballs
Heat a cast-iron skillet with 1/4 inch olive oil over high setting. Fry meatballs about 1 minute per side, moving them around in pan to brown lightly on all sides. Remove with a slotted spoon to a paper-towel-lined plate. Season with salt and pepper. Transfer to oven until you’ve cooked all meatballs.
To serve as an appetizer, 12 pieces at a time, place one meatball onto each of 12 decorative spoons and top with 2 teaspoons tomato sauce. Garnish with chopped parsley. Place a dozen spoons in a circle (handles pointing out) on a serving platter and serve immediately.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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