Meatballs are a great way to use up stale bread. If you don't have any, you can use commercial breadcrumbs and then add a bit of butter, garlic, and parsley as a substitute.

Meatballs

Ingredients

• 2 slices garlic bread, made with extra garlic and parsley (1/2-2/3 c. garlic breadcrumbs)
• 450g ground meat¹
• 1/2 c. grated Parmesan cheese
• 1 large egg
• salt and pepper, to taste

Directions

1. First, prepare your garlic bread. For this recipe, bread that's at least somewhat stale works best. Prepare it with double the usual amount of garlic and parsley.
2. When making the garlic bread, cook it with low heat until very dry. Set aside to cool.
3. Once cool, crumble the garlic bread into very small pieces.
4. Combine garlic breadcrumbs with meat, cheese, and egg.
5. Season to taste with salt and pepper. (I usually add ~1/2 tsp. of salt and 1/4 tsp. of pepper.)
6. Shape the meat mixture into balls of the desired size. (I like to go for relatively small meatballs as I find them faster to cook and easier to eat.)
7. At this point the meatballs may either be baked or poached in a sauce.
8. To bake the meatballs: Place them on a baking sheet and bake at 425°F (220°C) for 10-12 minutes. (Larger meatballs may need a bit longer.)
9. To poach the meatballs: Carefully drop them into the desired sauce (tomato sauce works best) and bake at 400°F (200°C), covered, for 30 minutes. Then uncover and bake for another 10 minutes. Remove from oven and let stand for another 10 minutes.

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¹ I generally prefer to use beef or a mix of beef and pork. Dolyak and venison are the most commonly used meats in Tyria. ^Back