2# lean ground beef 4 tablespoons unsalted butter 1 large onion - chopped 2 eggs 4 slices whole wheat bread - toasted (crusts removed) 1 – 1 ½ cups tomato sauce Salt and pepper to taste 2 teaspoons dried oregano ½ cup chopped fresh parsley (or more to taste) All purpose flour Vegetable oil for frying

Place the ground beef in a large bowl and set aside. 



Melt the butter in a small skillet and sauté the onions until lightly golden in  color. Add the cooked onions to the ground beef. Add the eggs, toasted whole  wheat bread and enough tomato sauce to make the mixture light - yet firm enough to hold together when shaping into your meatballs. Season the mixture with salt, pepper, and oregano.



Blend in the chopped parsley and knead the mixture until all ingredients are well combined.



Form the mixture into small meatballs the size of a large walnut. Dredge the meatballs in flour and fry them in hot vegetable oil until cooked all the way through. Drain them on paper towels and serve hot. I like to sprinkle a little salt on the meatballs just they come out of the pan.