Name: Boulettes Au Parmesan Et Au Persil
Ingredients: 1 1/2 lb Lean ground beef; Salt and freshly ground pepper; 4 pn Freshly grated nutmeg; 1/2 c Freshly grated Parmesan cheese; 1/4 c Snipped fresh parsley (Italian flat-leaf); 4 tb Extra-virgin olive oil.

I’m tired of hootenanny religion, the new brand of Christianity that pagans do not feel embarrassed to join. I’m tired of Batman, the Beatniks, the Beatles, the “God is dead” movement, the new morality, situation ethics, existentialism, and the latest theological aberration out of Germany. If my faith were so weak that a professor down in Georgia could shake it, I’d get another kind. I’m tired of hearing in our church bodies that we must get away from our humble beginnings, shake the hayseed out of our hair, and come of age. I hear a lot today about grandstand seats in glory, but I don’t hear much about the baptism of Christ’s suffering. We’re wearing a lot of medals these days, and not many scars.

Vance Havner

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian		1	Servings

INGREDIENTS

1 1/2	lb	Lean ground beef
		Salt and freshly ground pepper
4	pn	Freshly grated nutmeg
1/2	c	Freshly grated Parmesan cheese
1/4	c	Snipped fresh parsley (Italian flat-leaf)
4	tb	Extra-virgin olive oil.

INSTRUCTIONS

Subject: Meatballs with Parmesan and Parsley
Knead all ingredients together with your hands until thoroughly mixed.
Shape into balls the size of walnuts by rolling between your palms. Heat
olive oil in a large nonstick frying pan over medium heat, cook until
golden brown, about 5 minutes, turning often. Serve hot, warm or at room
temp.
I used half ground beef, half hot italian sausage...and put them into a
small warming pot. I used thin wooden skewers to serve them on.
Posted to FOODWINE Digest  by Stephanie Rawlins <skrawlins@MINDSPRING.COM>
on Sep 20, 1997

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