I didn’t intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. Maybe you have a small group, or don’t like looking at a giant carcass on the table (hey, some people are weird like that), or your in-laws are Spanish, and you want to show them you can pronounce “albondigas.” Whatever the occasion, I hope you give these a try soon. Enjoy!
3 cloves crushed garlic
1/4 cup chopped Italian parsley
1 large egg
2 tbsp chopped Italian parsley
salt and pepper to taste