2 lb. ground beef (85% is good)
2 eggs
3 tbsp. parsley, chopped
1 tsp. nutmeg
2 1/2 tsp. salt
vegetable oil (for frying)
4 tbsp. grated Parmesan cheese
3 slices `day old' Italian bread (most any bread of any age)
1 c. unseasoned bread crumbs (may use Italian seasoned bread crumbs)
lemon wedges

Put the ground beef in a large bowl; add eggs, parsley, nutmeg, salt and cheese. Wet the bread well and squeeze out the water and shred it into the meat mixture. Discard too crusty crusts. Mix well. Form into balls about the size of a large egg. Flatten so they are not more than 1-inch thick in the middle. Cover well with bread crumbs.

Pour oil to a depth of 1/2-inch (half the thickness of the meatballs). When oil is bubbling hot, add the meatballs and cook until browned and crisp on both sides. Remove and drain on paper towels. May be served as is with lemon wedges. Or, add to tomato sauce for pasta and let simmer.