Parsley and Garlic Meatballs

• 3 slices of white bread, crusts trimmed
• 1/3 cup milk
• 1 1/2 pounds lean ground beef
• 3 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, finely chopped
• 1/4 cup minced flat-leaf parsley
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper
• 2 cups chicken stock or canned low-sodium broth

1. In a small bowl, soak the bread in the milk for 5 minutes.
2. Squeeze the bread and discard the milk.
3. In a large bowl, combine the ground beef with the bread, 1 tablespoon of the oil, the onion, garlic, parsley, cumin, 11/2 teaspoons of salt and 1/2 teaspoon of pepper and mix well.
4. Shape the mixture into 2-inch meatballs.
5. Flatten them slightly.
6. Heat 1 tablespoon of the oil in a large nonstick skillet.
7. Add half of the meatballs and cook over moderately high heat, turning once, until browned on both sides, about 5 minutes.
8. Transfer the meatballs to a bowl and wipe out the skillet.
9. Repeat with the remaining 1 tablespoon of oil and uncooked meatballs.
10. In a large saucepan, bring the chicken stock to a simmer.
11. Season with salt and pepper and add the meatballs.
12. Simmer over moderate heat, stirring occasionally, until the meatballs are heated through, about 10 minutes.
13. Transfer the meatballs and broth to a bowl and serve.

white bread, milk, lean ground beef, vegetable oil, onion, garlic, flatleaf parsley, ground cumin, salt, chicken stock

Taken from www.foodandwine.com/recipes/parsley-and-garlic-meatballs (may not work)