Serves 4
Students in the Culinary Arts Training Program consider these a favorite. Brown them first, then finish cooking in the oven, or simmer in tomato sauce.
| 2 | pounds ground beef or ground turkey |
| 8 | eggs |
| 2 1/2 | cups (10 ounces) panko bread crumbs |
| 1/4 | cup olive oil |
| 6 | cloves garlic, finely chopped |
| 1/2 | cup chopped fresh parsley |
| 2 | cups grated Parmesan |
| 1 | teaspoon salt |
| 1 | teaspoon black pepper |
| 6 | tablespoons canola oil |
2. In a bowl, mix the beef or turkey, eggs, and bread crumbs.
3. In a small skillet, heat the oil over medium heat. Add the garlic and cook, stirring, for 4 minutes. Blend in the parsley. Add to the meat mixture with the cheese, salt, and pepper. Mix well. Mixture should be moist, but not loose.
4. With your hands, roll meat into golf ball-size balls.
5. In a large skillet over medium heat, heat 3 tablespoons of the canola oil. Add enough meatballs to make one layer. Cook for 2 minutes or until browned. Turn and brown the other side. Transfer meatballs to a roasting pan. Cook the remaining meatballs in the remaining oil until all are browned.
6. Finish cooking the meatballs in the oven for 15 minutes or until they are cooked through. Adapted from chef Robert Buoniconti of Madison Park High School 
