Ok, meatballs are delicious. I don't eat very many at a time, but I really enjoy having them on hand for quick meals. When I make them, I enjoy making a large batch so I can freeze the left overs, so this is a relatively large recipe.
1 1/2 lb extra lean ground beef
3 large pieces sourdough bread, double toasted
1/4 cup apricot preserves
6 tbsp minced fresh parsley
4 cloves garlic, minced or micro-planed
2 tbsp olive oil
2 tbsp salt
2 tsp paprika
2 tsp fresh ground black pepper
Canola oil for shallow-frying
Preheat oven to 325 degrees F. In a food processor, chop double-toasted sour dough bread into breadcrumbs. Transfer crumbs to a large working bowl, and add salt, paprika, and pepper. Beat egg separately and add to crumb mixture, stirring to combine. Add fresh parsley, garlic, and olive oil. Stir. Add ground beef a small amount at a time, combining crumb and meat mixture evenly before adding more ground beef. Cover, and place in refrigerator for 10 minutes.
Roll out meat mixture into 1 to 1/12" balls. Heat 3/4" canola oil to medium and drop balls in, making sure not to over crowd the pan. Rotate meatballs using tongs until outside is browned and a broken-open meatball is light brown in the center. Transfer from hot oil onto a wire rack placed atop a foil-covered cookie sheet. Allow to slightly cool before serving, or fully cool before freezing.
There you have it! Serve atop spaghetti, sliced in half on a sandwich, or even quartered in macaroni and cheese.
To reheat in the microwave, cook 2 to 3 meatballs on high for 1 minute 30 seconds. Add 10 seconds for every additional meatball.