Ingredients

• 1/2 pound each ground veal and pork, or any combination of ground meats
• 1 egg
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup minced onion
• Salt and pepper to taste
• 2 tablespoons extra virgin olive oil
• Flour for dredging.

Directions

1. Combine meat in a bowl with egg, cheese, parsley, onion and salt and pepper. Mix well. Form into balls of any size; tiny ones (½ inch in diameter) are nice but take longer.

2. Put oil in a large skillet. Turn heat to medium. One by one, dredge meatballs in flour and add them to oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes; serve hot or at room temperature.

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