Easy Italian Meatballs With A Twist

Combine all ingredients together in a bowl. Try not to over mix. Put mixed ingredients in the refrigerator for 15-30 minute's to firm up.

Form into two inch balls. (I use a gravy ladle)

Bake on a cookie sheet for 24 minutes at 375F. Turning halfway in between.

I usually double or triple this recipe and freeze them. They make great sandwiches, sliders and go well with your favorite pasta sauce. Do not substitute fresh parsley for dried. If using dried 1teaspoon will do. Add a pinch of red pepper flakes for some kick.