Meatballs are usually the spicy sidekick to spaghetti, but with a crusty roll, zesty tomato sauce, and some fresh mozzarella, they are transformed into hero material. Proving their versatility, these beefy bites from home cook Gayle Gardener of New Mexico also work as hors d’oeuvres. Just add a dipping sauce, and they’ll be the hit of the party. If you’re counting calories, substitute ground turkey or chicken for the beef and bake them.

　　

Ingredients

makes about 44 meatballs

　　4 large eggs

　　1/2 cup fresh bread crumbs

　　6 tablespoons grated Parmesan cheese

　　3 tablespoons olive oil

　　1/4 cup chopped fresh parsley leaves

　　3 large garlic cloves, minced

　　2 teaspoons salt

　　1 teaspoon ground black pepper

　　2 pounds lean ground beef

　　Olive oil, for frying

　　

Step 1

Stir the eggs, bread crumbs, cheese, 3 tablespoons olive oil, the parsley, garlic, salt, and pepper in a large bowl to blend. Add the beef and mix thoroughly. Form the mixture into 1 1/2-inch meatballs.

　　

Step 2

Pour enough oil into a heavy large skillet to coat the bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.

　　The Epicurious Cookbook